Use of Coffee Silverskin as Dietary Fiber Source in Cake Formulation

Yıl 2018, , 156 - 167, 05.08.2018

Gizem Ateş Yeşim Elmacı

https://doi.org/10.24323/akademik-gida.449820

Cited By: 1

Öz

In
this study, untreated and water-treated
coffee silverskins were used in cake formulation at 20, 25 and 30% and the effect of coffee
silverskin on cake quality was
investigated. It has been determined that when coffee silverskin was used as
flour substitution, the specific volume and baking loss of cakes decreased,
depending on the substitution level, when it was used as a fat substitution,
specific volume and baking loss did not change. Moisture content of cakes
increased with the substitution by water-treated coffee silverskin, crumb color
of cakes with coffee silverskin was darker, reddish and less yellowish compared
to control cakes. Crumb hardness and chewiness of cakes with coffee silverskin
was higher, and cohesiveness value of cakes was lower than control cakes. Sensory
characteristics of cakes revealed that as fiber substitution, crumb color
become darker, hardness, fibrousness, coffee taste and bitter taste increased. The
physical and sensory qualities of cakes with water-treated coffee silverskin
were better than cakes with untreated coffee silverskin, and it can be used as
30% in cake formulation.

Anahtar Kelimeler

Coffee silverskin, Dietary fiber enriched cake, Flour substitution, Fat substitution, Sensory evaluation

Kahve Çekirdeği Zarının Diyet Lifi Kaynağı Olarak Kek Formülasyonunda Kullanılması

Öz

Bu
çalışmada, işlem görmemiş ve su ile işlem görmüş kahve çekirdeği zarı %20, 25
ve 30 oranlarında kek formülasyonunda kullanılmış ve kahve çekirdeği zarı kullanımının
kek kalitesi üzerine etkisi araştırılmıştır. Kahve çekirdeği zarı un ikamesi
olarak kullanıldığında ikame oranına bağlı olarak kekin spesifik hacminin ve
pişme kaybının azaldığı, yağ ikamesi olarak kullanıldığında ise spesifik hacminin
ve pişme kaybının değişmediği belirlenmiştir. İşlem görmüş kahve çekirdeği zarı
ikamesi ile kekin nem içeriği artmış, kahve
çekirdeği zarlı keklerin iç rengi kontrol örneğe kıyasla daha koyu, daha
kırmızımsı ve daha az sarımsı bulunmuştur. Kahve çekirdeği zarlı keklerin kek
içi sertliğinin ve çiğnenebilirliğinin daha yüksek, iç yapışkanlığının ise daha düşük
olduğu saptanmıştır. Keklerin duyusal
özellikleri değerlendirildiğinde lif ikamesinin keklerin iç rengini
koyulaştırdığı, sertlik, liflilik, kahve tadı ve acı tadı arttırdığı
saptanmıştır. İşlem
görmüş kahve çekirdeği zarlı keklerin fiziksel ve duyusal kalitesinin işlem
görmemiş kahve çekirdeği zarlı keklere kıyasla daha iyi olduğu ve %30 oranında
kek formülasyonunda kullanılabileceği belirlenmiştir.

Anahtar Kelimeler

Kahve çekirdeği zarı, Diyet lif ile zenginleştirilmiş kek, Un ikamesi, Yağ ikamesi, Duyusal değerlendirme

Kaynakça

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