Effect of Sour Cherry Seed Protein Concentrate Powder Addition on Some Quality Characteristics of Gluten-Free Baton Cakes

Yıl 2023, , 254 - 263, 30.10.2023

Ali Cingöz

https://doi.org/10.24323/akademik-gida.1382925

Öz

Gluten-free cereals, pseudo-cereals and alternative grains are added into starch-based gluten-free products to improve their nutritional and functional contents. Protein, one of the primary missing ingredients in starch-based products, is increased in these products by adding alternative sources. In this study, protein concentrates from the sour cherry seed, a fruit juice industry’s primary waste, was extracted, and its powder form was added into flour at three different substitution ratios (2, 5, and 10%) in the production of gluten-free baton cakes. The physical, functional, color, sensory, morphogeometric and textural properties of baton cakes and the flow properties of cake batters were determined. The addition of sour cherry seed protein concentrated increased the total phenolic content and antioxidant capacity (determined by FRAP and DPPH methods) of cake samples. After 60 days of storage, the hardness value of cake samples increased with the addition of more than 2% sour cherry seed protein concentrate powder. It was determined by Bostwick values that the addition of protein concentrate powder caused a 4.3-fold increase in the fluidity of cake dough. The morphogeometric properties (volume, symmetry and uniformity index) were not negatively affected by up to 5% addition of sour cherry seed protein concentrate powder, and the symmetrical structure of cakes remained stable. As a result, it was determined that cherry seed protein concentrate powder enriched gluten-free baton cakes nutritionally by increasing their protein and functional contents and did not cause any negative effect on their physical properties up to 5% substitution level. For these reasons, it was concluded that cherry seed protein concentrate could be a functional raw material suitable in gluten-free cake production.

Anahtar Kelimeler

Celiac, Gluten-free product, Morphogeometry, Sour cherry

Vişne Çekirdeği Protein Konsantresi Tozu İlavesinin Glutensiz Baton Keklerin Bazı Kalite Özelliklerine Etkisi

Öz

Nişasta bazlı glutensiz ürünlerin besinsel ve fonksiyonel içeriklerinin iyileştirilmesi amacıyla glüten içermeyen hububat ve hububat benzeri ürünler ile alternatif bileşenler ilave edilmektedir. Nişasta bazlı ürünlerin en önemli eksik bileşenlerinden biri olan protein, alternatif kaynaklardan ilave edilerek arttırılmaya çalışılmaktadır. Bu çalışmada meyve suyu sanayisinin önemli atıklarından biri olan vişne çekirdeklerinden toz halde protein konsantresi elde edilmiş ve elde edilen protein konsantreleri 3 farklı oranda (%2, 5 ve 10) glutensiz baton kek üretiminde una ikame edilmiştir. Üretilen baton keklerin fiziksel, fonksiyonel, renk, morfogeometrik, duyusal ve tekstürel özellikleri ile kek hamurlarının akış özellikleri tespit edilmiştir. Elde edilen bulgulara göre vişne çekirdeği protein konsantresi ilavesinin kek örneklerinin toplam fenolik madde içeriği ve (FRAP ve DPPH yöntemleriyle) antioksidan kapasitesinde artış sağladığı belirlenmiştir. 60 gün süre ile depolanan kek örneklerinin sertlik değerinin %2’nin üzerinde vişne çekirdeği protein konsantresi ikamesi ile arttığı tespit edilmiştir. Protein konsantresi ilavesinin hamurun akışkanlığında 4.3 katlık bir artış meydana getirdiği Bostwick değerleri ile belirlenmiştir. Morfogeometrik özellikler (hacim, simetri ve tekdüzelik indeksi) %5 vişne çekirdeği protein ilavesine kadar olumsuz etkilenmemiş ve kekin simetrik yapısı stabil kalmıştır. Sonuç olarak vişne çekirdeği protein konsantresinin glutensiz baton keklerin protein ve fonksiyonel içeriklerini yükselterek besinsel yönden zenginleştirdiği ve %5 ilave düzeyine kadar kek örneklerinin fiziksel özelliklerinde herhangi bir olumsuz etki oluşturmadığı belirlenmiştir. Bu nedenlerle vişne çekirdeği protein konsantresinin glütensiz kek üretiminde kullanıma uygun bir fonksiyonel hammadde olduğu değerlendirilmiştir.

Anahtar Kelimeler

Çölyak, Glutensiz ürün, Morfogeometri, Vişne

Kaynakça

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