Buğday ve Yer Fıstığı Unu Karışımlarından Yapılan Kekin Fizikokimyasal ve Duyusal Özellikleri

Abstract

Nijerya'nın göz ardı edilen mahsullerinden biri olan yer bademi (tiger nut), önemli besinsel lif içeriğine ve fırıncılıkta faydalı olmasını sağlayan diğer doğal özelliklere sahiptir. Bu çalışmanın amacı, ülkede yer bademi kullanımını artırmaktır. Bu doğrultuda, yer bademi unu (TF) buğday unu (WF) yerine şu oranlarda kullanılmıştır: %100:0, %90:10, %80:20, %70:30 ve %60:40. Bu oranlar kullanılarak TF'nin yakın bileşim içeriği ile kimyasal ve fiziksel özellikleri değerlendirilmiştir. Ayrıca, bu farklı un karışımlarıyla üretilen keklerin duyusal ve fiziksel kaliteleri, yanı sıra fizikokimyasal özellikleri incelenmiştir. Ham lif oranı %0.51 ile %0.58 arasında değişirken, protein değerleri %9.64 ile %17.73 arasında bulunmuştur. Duyusal değerlendirme, %10 oranında yer bademi unu ile üretilen kekin, tamamen buğday unu ile yapılan kekle karşılaştırılabilir olduğunu göstermiştir.

Keywords

• Diyet Lifi
• Kek
• Buğday
• Yer Bademi
• Yakın Bileşim

Physicochemical and Sensory Characteristics of Cake from Wheat and Tiger Nut Flour Blends

Abstract

Tiger nuts, one of Nigeria's neglected crops, have significant nutritional fibre content and other natural properties that make them useful in baking. Increasing the country's usage of tiger nuts was, thus, the aim of this study. Various proportions of tiger nuts flour were substituted for wheat flour in the following ratios: 100:0, 90:10, 80:20, 70:30, and 60:40. This was done to evaluate the proximate content of tiger nut Flour, as well as its chemical and physical characteristics. Additionally, the sensory and physical qualities of the cake produced using these different flour mixtures were analyzed, alongside the cake's physicochemical properties. The percentage of crude fibre was between 0.51 and 0.58%, and the range of protein values was 9.64 to 17.73%. Sensory evaluation shows that the cake with 10% substituted tiger nuts compares well to the cake made entirely of wheat.

Keywords

• Dietary fiber
• Cake
• Wheat
• Tiger nut
• Proximate

References

1. Abaejoh, R., Djomdi, I., & Ndojouenkeu, R. (2006). Characteristics of Tiger nut (Cyperus esculentus) tubers and their performance in the production of a milky drink. J. Food Process. Preserv. 30, 145-163.
2. Adebayo-Oyetoro, A. O., Ogundipe, O. O., Lofinmakin, F. K., Akinwande, F. F., Aina, D. O., & Adeyeye, S. A. O. (2017). Production and acceptability of chinchin snack made from wheat and Tiger nut (Cyperus esculentus) flour. Cogent Food & Agriculture, 3(1), 1282185. https://doi.org/10.1080/23311932.2017.1282185.
3. Adeyemi I. A. (1988). A research Note: Ogi quality sorghum dry milled from fermented Sorghum Grains. J. Cereal Sci. 53, 640-642.
4. Albahri, G., Alyamani, A. A., Badran, A., Hijazi, A., Nasser, M., Maresca, M., & Baydoun, E. (2023). Enhancing essential grains yield for sustainable food security and bio-safe agriculture through latest innovative approaches. Agronomy, 13(1709). https://doi.org/10.3390/agronomy13071709.
5. AOAC (2005). Official methods of analysis of the association of official analytical chemists international. USA: Maryland.
6. Arukwe, D., & Okelo, V. (2023). Physicochemical Properties of Wheat-Cocoyam Composite Flour Enriched with Palm Weevils (Rhynchophorous phoenicis) and Sensory Qualities of Cakes Produced from the Composites. Nigerian Agricultural Journal 54(1), 252-260.
7. Ayto, J. (2002). An A-Z of food and drink: Oxford University press. ISBN 0-19-280352-2.
8. Babarinsa, O. A., Oluwalana, I. B., & Bolade, M. K. (2018). Effects of storage of fresh cassava in moist sawdust on the proximate chemical and functional properties of gari. Ukrainian food journal, (7, Issue 2), 264-272.

9. Bennion, H., Battarbee, R. W., Sayer, C.D., Simpson, G.L., & Davidson, T.A (2011) Defining reference conditions and restoration targets for lake ecosystems using palaeolimnology: a synthesis. J Paleolimnol 45, 533–544.
10. Bosch, L., & Alegna, A. (2005). Reverse-phase High Pressure Liquid Chromatography (RP HPLC) determination of Tiger nut and orgeal amino acid contents. Food Sci. Technol. Int., 10, 30-40.
11. Castella, K. (2010). A world of cake: 150 recipes of sweet traditions from cultures around the world pg 6-7 ISBN 978-1-60342-576-6.
12. Edo, G. I., Onoharigho, F. O., Jikah, A. N., Oloni, G. O., Samuel, P. O., Rapheal, O. A., Ikpekoro, O., Akpoghelie, P. O., Agbo, J. J., Ekokotu, H. A., Ugbune, U., Ezekiel, G. O., Abere, G. A., Oghroro, E. E. A., Ojulari, A. E., Okoronkwo, K. A., Owheruo, J. O., & Akpoghelie, E. O. (2023). Cyperus esculentus (tiger nut): An insight into its bioactive compounds, biological activities, nutritional and health benefits. Food Chemistry Advances, 3, 1-8. 100511. https://doi.org/10.1016/j.focha.2023.100511.
13. FAO/WHO (2016). Energy and protein requirement genera report of a joint FAO/WHO/UWU expert consultation. WHO Technical Report Series No. 724.
14. FAO/WHO/UNU (1998) Energy and protein requirements. ISBN 92 4 120724 8.
15. Landry, M. J., & Ward, C. P. (2024). Health benefits of a plant-based dietary pattern and implementation in healthcare and clinical practice. American Journal of Lifestyle Medicine. https://doi.org/10.1177/15598276241237766.
16. Langyan, S., Yadava, P., Khan, F. N., Dar, Z. A., Singh, R., & Kumar, A. (2022). Sustaining protein nutrition through plant-based foods. Frontiers in Nutrition, 8, 772573. https://doi.org/10.3389/fnut.2021.772573.
17. Larmond, E. (1991) Laboratory Methods for Sensory Evaluation of Food. 2nd Edition, Canadian Department of Agriculture Publication, Ottawa.
18. Lin, S. (2022). Dietary fibre in bakery products: Source, processing, and function. Adv Food Nutr Res., 99, 37-100.
19. Moshawih, S., Abdullah Juperi, R. N. A., Paneerselvam, G. S., Ming, L. C., Liew, K. B., Goh, B. H., Al-Worafi, Y. M., Choo, C. Y., Thuraisingam, S., Goh, H. P., & Kifli, N. (2022). General health benefits and pharmacological activities of Triticum aestivum L. Molecules, 27(6), 1948. https://doi.org/10.3390/molecules27061948.
20. Okaka, J. C. (1979) Physiochemical and Functional Properties of Cowpea Flours. J. Food Sci., 44, 1237–1242.
21. Oladele, A. K. (2007). Chemical composition and functional properties of flour produced from two varieties of Tiger nut (Cyperus esculentus). African Journal of Biotechnology. 6(21), 1684-5315.
22. Olawuyi, Y. O., & Oyetola, F. (2020). Flour Functionality, Chemical and Sensory Properties of Cookies from Trifoliate Yam Flour-Soybean Blends. Agrosearch, 20(1), 106-117.
23. Otunola, G.A ., Arise, A. K ., Sola-Ojo, F. E. , Nmom, I. O., & Toye, A. A (2013). The effects of addition of moringa leaf waste fibre on proximate and sensory characteristics of cookies. Agrosearch 13(1), 69 – 75.
24. Serrem C, Kock H, and Taylor J (2011). Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int. J. Food Sci. Technol., 46: 74-83.
25. Shammari, B. B. J. (2023). The use of food processing by-products to improve the quality characteristics and nutritional value of baked products. Iraqi Journal of Market Research and Consumer Protection, 15(2), 265-274.
26. Ubbor, S. C., Ezeocha, V. C., Arukwe, D. C., Ekeh, J. I., Iguh, B. N., & Jackson, A. S. (2022). Production and Quality Evaluation of Cake from Wheat and Red Banana Flour Blends 413 Production and Quality Evaluation of Cake From Wheat And Red Banana Flour Blends. Science World Journal. 17, 413 - 420.
27. Yetunde E. A., & Chiemela E. C. (2015). Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blend. Journal of Food Research; 4(5), 181 - 188.
28. Yu, Y., Lu, X., Zhang, T., Zhao, C., Guan, S., Pu, Y., & Gao, F. (2022). Tiger nut (Cyperus esculentus L.): Nutrition, processing, function and applications. Foods, 11(4), 601. https://doi.org/10.3390/foods11040601.