Fuyu (Diospyros kaki L.) Çeşidi Trabzon Hurmasının Glutensiz Kek Üretiminde Şeker İkamesi Olarak Kullanımı

Yıl 2024, Cilt: 21 Sayı: 2, 155 - 161, 31.12.2024

Nazlıcan Yeşilkanat , Bilge Taskin , Nazlı Savlak

https://doi.org/10.25308/aduziraat.1465084

Öz

Glutensiz ürünlerin besleyici nitelikleri, çölyak hastalarının diyet çeşitliliği için kritik öneme sahiptir. Bu çalışma, glutensiz kek formülasyonunda şekerin Fuyu çeşidi Trabzon hurması tozu ile kısmi ikamesinin (%0-%80) keklerin fiziksel, kimyasal, dokusal ve duyusal özellikleri üzerine etkilerini araştırmaktadır. Çekirdekleri çıkarılıp temizlenen hurmaların kurutulması ve öğütülmesiyle hurma tozu elde edilmiştir. Formülasyonundaki şekerin farklı oranlarda hurma tozu (%0, %20, %40, %60 ve %80) ile ikame edilmesiyle üretilen glutensiz keklerin fiziksel özellikleri, kimyasal özellikleri, doku profilleri ve duyusal özellikleri belirlenmiştir. %20 ve %40 ikame oranlarında spesifik hacim ve yoğunluk bakımından kontrol kekine benzer kekler elde edilmiştir. Trabzon hurması ikame oranı arttıkça örneklerin kül, diyet lifi, toplam fenolik madde miktarı ve antioksidan aktivite miktarı artış göstermiştir. %20 ve %40 oranlarında ikame edilen kekler duyusal özellikler (koku, renk, sertlik, lezzet, genel beğeni) bakımından kontrolden farklılık göstermezken %60 ve %80 ikame oranlarında genel beğeni ve diğer duyusal özelliklerine ait puanlar azalmıştır. Rafine şekerin %40 oranına kadar Trabzon hurması ile ikame edilmesi duyusal açıdan kabul edilebilir ve biyoaktif bileşenlerce zenginleştirilmiş pirinç unlu kekler elde edilmesini sağlamıştır.

Anahtar Kelimeler

antioksidan, Trabzon hurması, fonksiyonel gıda, glutensiz

Destekleyen Kurum

Manisa Celal Bayar Üniversitesi BAP

Proje Numarası

Manisa Celal Bayar Üniversitesi BAP 2018-188 Numaralı proje

Teşekkür

Yazarlar Manisa Celal Bayar Üniversitesi BAP kurumuna 2018-188 Numaralı projeye olan finansal destekleri icin tesekkur eder.

Use of Fuyu (Diospyros kaki L.) Persimmon as a Sugar Substitute in Gluten-Free Cake Production

Öz

Nutritional qualities of gluten-free products are critical for dietary diversity in individuals with celiac disease. This study aims to investigate the effects of partial substitution of sugar with Fuyu variety persimmon powder (0-80%) on the physical, chemical, textural and sensory properties of cakes in gluten-free cake formulation. Persimmon powder was obtained after drying and grinding the persimmon whose seeds were removed and cleaned. Physical, chemical, texture profile, and sensorial properties of gluten-free cakes produced by replacing sugar with persimmon powder in different amounts (0%, 20%, 40%, 60%, and 80%) were determined. At 20% and 40% persimmon substitution rates, cakes similar to the control cake were obtained in terms of specific volume and density. As the substitution rate increased, the amount of ash, dietary fiber, total phenolic substance and antioxidant activity of the samples increased. While cakes substituted at 20% and 40% did not differ from the control in terms of sensory properties (odor, color, hardness, taste, overall acceptance), overall acceptance and other sensorial properties scores decreased at 60% and 80% substitution rates. This study revealed that substituting up to 40% of refined sugar with persimmon yielded rice flour cakes that were sensorially acceptable and enriched with bioactive components.

Anahtar Kelimeler

Antioxidant, persimmon, functional food, gluten-free

Proje Numarası

Manisa Celal Bayar Üniversitesi BAP 2018-188 Numaralı proje

Kaynakça

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