Araştırma Makalesi
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Potential Use of Pumpkin (Cucurbita pepo L.) Powder in Cake Production and its Effect on Cake Quality Parameters

Yıl 2017, Cilt: 15 Sayı: 3, 274 - 280, 22.10.2017
https://doi.org/10.24323/akademik-gida.345267

Öz

In
this study, potential use of pumpkins, which are byproducts of pumpkins grown for
their seeds only, was determined in cake production. Pumpkin powder was added
into cake dough by means of displacement with wheat flour at rates of 15, 30
and 45%. While an increase in viscosity of cake dough was observed due to the
use of pumpkin powder, a decrease in pH value of cake was determined. In terms
of color values of cakes,
L* values decreased by an increase in the rates of pumpkin powder,
meaning that darker product was obtained in comparison to the control cake
formula. On the other hand, a* and b* color values increased by an increase in
the rates of pumpkin powder. Texture values for fracture force, hardness,
adhesiveness, springiness, chewiness and resilience decreased. Results of
sensory analysis indicated the highest score was the cake prepared with 30%
pumpkin powder. In conclusion, the incorporation of pumpkin powder into cake
formulation may be important for the cake industry, and results of this present
study may be valuable for future studies.

Kaynakça

  • [1] Mercan, N., Boyacıoğlu, M.H., Boyacıoğlu, D., 2000. Kek kalitesi üzerine bazı emülgatörlerin etkilerinin araştırılması. Dünya Gıda Dergisi 57: 75-81.
  • [2] Anonymous. 2002. Standard Methods of International Association for Cereal Science and Technology (ICC). Vienna, Austria.
  • [3] Anonymous. 2000. Approved Methods of American Association of Cereal Chemists (AACC). The Association: St. Paul, MN.
  • [4] AACC. 2000. Approved methods of the American Association of Cereal Chemists. (10th ed.) Methods 44-15A, 02-52, 76-21, 10-90, 10-91, 10–05 St. Paul, MN.
  • [5] Demirkesen, I., Mert, B., Sumnu , G., Sahin, S., 2010. ‘Rheological properties of gluten free bread formulations. Journal of Food Quality 96(2): 295-303.
  • [6] Cemeroğlu, B.S., 2013. Meyve ve Sebze İşleme Teknolojisi Cilt1. Nobel Akademi. 728p.
  • [7] Ponka, R., Bouba, A.A., Fokou, E., Tambe, S.T., Beaucher, E., Piot, M., Leonil, J., Gaucheron, F., 2015. Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.) Journal of Food Composition and Analysis 43: 169-174.
  • [8] Fennema, O., Hui, J., Karel, M., 2004. Handbook of Vegetable Preservation and Processing. Marcel Dekker, New York.
  • [9] Ekinci, S., 1972. Özel Sebzecilik. Ahmet Sait Matbaası. İstanbul.
  • [10] Pratt, S.G., Matthews, K., 2003. Superfoods. RX: Fourteen Foods that will Change your Life. Harper Collins, New York. 352 p.
  • [11] Ertaş, N., Çoklar, H., 2008. Farklı pekmez çeşitlerinin doğal şeker kaynağı olarak kek hamuru ve kek özelliklerine etkisi. Selçuk Üniversitesi Ziraat Fakültesi Dergisi 22(46): 51-54.
  • [12] Baik, O.D., Marcotte, M., Castaigne, F., 2000. Cake baking in tunnel type multi-zone ındustrial ovens part ıı evaluation of quality parameters. Food Research Internationals 33: 599-607
  • [13] Masoodi, F.A., Sharma, B. and Chauan, G.S., 2002. Use of apple pomace as a source of diet dry fiber in cakes. Plant Foods for Human Nutrition 57: 121-128.
  • [14] Doğan, İ.S., Akbaş, Ö., Tunçtürk, Y., 2012. Yağı azaltılmış kek üretiminde ekzopolisakkarit kullanımı. Gıda Dergisi 37(3): 141-148.
  • [15] Lu, T.M., Lee, C.C., Maud, J.L., Lin, S.D., 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry 119: 1090–1095.
  • [16] Gomez, M., Ruiz, E., Oliete, B., 2011. Effect of batter freezing conditions and resting time on cake quality. LWT - Food Science and Technology 44: 911-916.
  • [17] Pongjanta, J., Naulbunrang, A., Kawngdang, S., Manon, T., Thepjaikat, T. 2006. Utilization of pumpkin powder in bakery products. Songklanakarin Journal of Science and Technology 28: 71-79.
  • [18] Gomez, M., Oliete, B., Rosell, C. M., Pando, V., Fernandez, E., 2008. Studies on cake quality made of wheat-chickpea flour blends. LWT - Food Science and Technology 41: 1701-1709.
  • [19] See, E.F., Wan Nadiah, W.A., Noor Aziah, A.A., 2007. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. Asian Food Journal 14(2): 123-130.
  • [20] Kim, J.H., Lee, H.J., Lee, H.S., Lim, E.J., Imm, J.Y., Suh, H.J., 2012. Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT-Food Science and Technology 47: 478-484.
  • [21] Lee, C.H., Cho, J.K., Ju, S., Wonbang, K. 2002. Enhancing (Beta) carotene content in Asian noodles by adding pumpkin powder. Cereal Chemistry 79(2): 593-595.
  • [22] Paraskevopoulou, A., Kiosseoglou, V., 1997.Texture profile analysis of heat formed gels and cakes prepared with low cholesterol egg yolk concentrates. Journal of Food Science 62(1): 208-211.
  • [23] De la Hera, E., Ruiz Paris, E., Oliete, B., Gomez, M., 2012. Studies of the quality of cakes made with wheat-lentil composite flours. LWT - Food Science and Technology 49: 48-54.
  • [24] Matsakidou, A., Blekas, G., Paraskevopoulou, A., 2010. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology 43: 949–957.
  • [25] Chuang, G.C.C., Yeh, A., 2006. Rheological characteristics and texture attributes of glutinous rice cakes (mochi). Journal of Food Engineering 74: 314–323.
  • [26] Ming Lu, T., Lee, C.C., Mau, J.L., Lin, S.D., 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry 119: 1090-1095.
  • [27] Wilderjans, E., Luyts, A., Goesaert, H., Brijs, K., Delcour, J.A., 2010. A model approach to starch and protein functionality in a pound cake system. Food Chemistry 120: 44–51.
  • [28] Al-Muhtaseb, H., McMinn, W.A.M., Megahey, E., Neill, G., Ronnie, M., Rashid, U., 2013. Textural characteristics of microwave-baked and convective-baked Madeira cake. Journal of Food Processing Technology 4(2): 1-8.
  • [29] Chueamchaitrakun, P., Chompreeda, P., Haruthaithanasan, V., Suwonsichon, T., Kasemsamran, S., Prinyawiwatkul, W., 2011. Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours. International Journal of Food Science and Technology 46: 2358–2365.
  • [30] Guadarrama-Lezema A.Y., 2016., Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour. LWT - Food Science and Technology 70: 46-54.
  • [31] Jeddou, B.K., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., Ellouz-Nouri, O., 2017. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry 217: 668-677.

Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi

Yıl 2017, Cilt: 15 Sayı: 3, 274 - 280, 22.10.2017
https://doi.org/10.24323/akademik-gida.345267

Öz

Bu
çalışmada kabak çekirdeği için üretilen kabaktan elde edilen tozdan kek üretimi
amaçlanmıştır. Kek üretiminde kabak tozu %15, 30 ve 45 oranlarında buğday unu
ile yer değiştirme yöntemiyle kek hamuruna ilave edilmiştir. Kek hamuruna ilave
edilen kabak tozu hamurda yüksek oranda viskozite artışına neden olurken, kekte
ise pH değerinde azalma gözlenmiştir.
Keklerin renk değerleri incelendiğinde ise
standart kek formülüne göre, keklere katılan kabak tozu oranı arttırıldığında
L* değerlerinde azalma yani daha koyu bir ürün elde edildiği belirlenmiştir.
Fakat a* ve b* değerlerinde artma olduğu gözlenmiştir. Tekstür değerlerinde ise
kuvvet, sertlik, yapışkanlık, esneklik, çiğnenebilirlik ve elastikiyette azalma
gözlenmiştir. Duyusal analiz sonuçlarına göre ise en yüksek puan %30 kabak tozu
ilaveli kek olduğu belirlenmiştir. Bütün bu bilgiler sonucunda kabak tozu
ilavesinin kek endüstrisi için önem arz ettiği düşünülmektedir ve bundan sonra
yapılacak çalışmalara ışık tutması beklenmektedir.

Kaynakça

  • [1] Mercan, N., Boyacıoğlu, M.H., Boyacıoğlu, D., 2000. Kek kalitesi üzerine bazı emülgatörlerin etkilerinin araştırılması. Dünya Gıda Dergisi 57: 75-81.
  • [2] Anonymous. 2002. Standard Methods of International Association for Cereal Science and Technology (ICC). Vienna, Austria.
  • [3] Anonymous. 2000. Approved Methods of American Association of Cereal Chemists (AACC). The Association: St. Paul, MN.
  • [4] AACC. 2000. Approved methods of the American Association of Cereal Chemists. (10th ed.) Methods 44-15A, 02-52, 76-21, 10-90, 10-91, 10–05 St. Paul, MN.
  • [5] Demirkesen, I., Mert, B., Sumnu , G., Sahin, S., 2010. ‘Rheological properties of gluten free bread formulations. Journal of Food Quality 96(2): 295-303.
  • [6] Cemeroğlu, B.S., 2013. Meyve ve Sebze İşleme Teknolojisi Cilt1. Nobel Akademi. 728p.
  • [7] Ponka, R., Bouba, A.A., Fokou, E., Tambe, S.T., Beaucher, E., Piot, M., Leonil, J., Gaucheron, F., 2015. Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.) Journal of Food Composition and Analysis 43: 169-174.
  • [8] Fennema, O., Hui, J., Karel, M., 2004. Handbook of Vegetable Preservation and Processing. Marcel Dekker, New York.
  • [9] Ekinci, S., 1972. Özel Sebzecilik. Ahmet Sait Matbaası. İstanbul.
  • [10] Pratt, S.G., Matthews, K., 2003. Superfoods. RX: Fourteen Foods that will Change your Life. Harper Collins, New York. 352 p.
  • [11] Ertaş, N., Çoklar, H., 2008. Farklı pekmez çeşitlerinin doğal şeker kaynağı olarak kek hamuru ve kek özelliklerine etkisi. Selçuk Üniversitesi Ziraat Fakültesi Dergisi 22(46): 51-54.
  • [12] Baik, O.D., Marcotte, M., Castaigne, F., 2000. Cake baking in tunnel type multi-zone ındustrial ovens part ıı evaluation of quality parameters. Food Research Internationals 33: 599-607
  • [13] Masoodi, F.A., Sharma, B. and Chauan, G.S., 2002. Use of apple pomace as a source of diet dry fiber in cakes. Plant Foods for Human Nutrition 57: 121-128.
  • [14] Doğan, İ.S., Akbaş, Ö., Tunçtürk, Y., 2012. Yağı azaltılmış kek üretiminde ekzopolisakkarit kullanımı. Gıda Dergisi 37(3): 141-148.
  • [15] Lu, T.M., Lee, C.C., Maud, J.L., Lin, S.D., 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry 119: 1090–1095.
  • [16] Gomez, M., Ruiz, E., Oliete, B., 2011. Effect of batter freezing conditions and resting time on cake quality. LWT - Food Science and Technology 44: 911-916.
  • [17] Pongjanta, J., Naulbunrang, A., Kawngdang, S., Manon, T., Thepjaikat, T. 2006. Utilization of pumpkin powder in bakery products. Songklanakarin Journal of Science and Technology 28: 71-79.
  • [18] Gomez, M., Oliete, B., Rosell, C. M., Pando, V., Fernandez, E., 2008. Studies on cake quality made of wheat-chickpea flour blends. LWT - Food Science and Technology 41: 1701-1709.
  • [19] See, E.F., Wan Nadiah, W.A., Noor Aziah, A.A., 2007. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. Asian Food Journal 14(2): 123-130.
  • [20] Kim, J.H., Lee, H.J., Lee, H.S., Lim, E.J., Imm, J.Y., Suh, H.J., 2012. Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT-Food Science and Technology 47: 478-484.
  • [21] Lee, C.H., Cho, J.K., Ju, S., Wonbang, K. 2002. Enhancing (Beta) carotene content in Asian noodles by adding pumpkin powder. Cereal Chemistry 79(2): 593-595.
  • [22] Paraskevopoulou, A., Kiosseoglou, V., 1997.Texture profile analysis of heat formed gels and cakes prepared with low cholesterol egg yolk concentrates. Journal of Food Science 62(1): 208-211.
  • [23] De la Hera, E., Ruiz Paris, E., Oliete, B., Gomez, M., 2012. Studies of the quality of cakes made with wheat-lentil composite flours. LWT - Food Science and Technology 49: 48-54.
  • [24] Matsakidou, A., Blekas, G., Paraskevopoulou, A., 2010. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology 43: 949–957.
  • [25] Chuang, G.C.C., Yeh, A., 2006. Rheological characteristics and texture attributes of glutinous rice cakes (mochi). Journal of Food Engineering 74: 314–323.
  • [26] Ming Lu, T., Lee, C.C., Mau, J.L., Lin, S.D., 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry 119: 1090-1095.
  • [27] Wilderjans, E., Luyts, A., Goesaert, H., Brijs, K., Delcour, J.A., 2010. A model approach to starch and protein functionality in a pound cake system. Food Chemistry 120: 44–51.
  • [28] Al-Muhtaseb, H., McMinn, W.A.M., Megahey, E., Neill, G., Ronnie, M., Rashid, U., 2013. Textural characteristics of microwave-baked and convective-baked Madeira cake. Journal of Food Processing Technology 4(2): 1-8.
  • [29] Chueamchaitrakun, P., Chompreeda, P., Haruthaithanasan, V., Suwonsichon, T., Kasemsamran, S., Prinyawiwatkul, W., 2011. Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours. International Journal of Food Science and Technology 46: 2358–2365.
  • [30] Guadarrama-Lezema A.Y., 2016., Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour. LWT - Food Science and Technology 70: 46-54.
  • [31] Jeddou, B.K., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., Ellouz-Nouri, O., 2017. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry 217: 668-677.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Bölüm Araştırma Makaleleri
Yazarlar

Cem Baltacıoğlu

Mehmet Uyar Bu kişi benim

Yayımlanma Tarihi 22 Ekim 2017
Gönderilme Tarihi 20 Ekim 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 15 Sayı: 3

Kaynak Göster

APA Baltacıoğlu, C., & Uyar, M. (2017). Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi. Akademik Gıda, 15(3), 274-280. https://doi.org/10.24323/akademik-gida.345267
AMA Baltacıoğlu C, Uyar M. Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi. Akademik Gıda. Ekim 2017;15(3):274-280. doi:10.24323/akademik-gida.345267
Chicago Baltacıoğlu, Cem, ve Mehmet Uyar. “Kabak (Cucubita Pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı Ve Kek Kalite Parametrelerine Etkisi”. Akademik Gıda 15, sy. 3 (Ekim 2017): 274-80. https://doi.org/10.24323/akademik-gida.345267.
EndNote Baltacıoğlu C, Uyar M (01 Ekim 2017) Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi. Akademik Gıda 15 3 274–280.
IEEE C. Baltacıoğlu ve M. Uyar, “Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi”, Akademik Gıda, c. 15, sy. 3, ss. 274–280, 2017, doi: 10.24323/akademik-gida.345267.
ISNAD Baltacıoğlu, Cem - Uyar, Mehmet. “Kabak (Cucubita Pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı Ve Kek Kalite Parametrelerine Etkisi”. Akademik Gıda 15/3 (Ekim 2017), 274-280. https://doi.org/10.24323/akademik-gida.345267.
JAMA Baltacıoğlu C, Uyar M. Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi. Akademik Gıda. 2017;15:274–280.
MLA Baltacıoğlu, Cem ve Mehmet Uyar. “Kabak (Cucubita Pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı Ve Kek Kalite Parametrelerine Etkisi”. Akademik Gıda, c. 15, sy. 3, 2017, ss. 274-80, doi:10.24323/akademik-gida.345267.
Vancouver Baltacıoğlu C, Uyar M. Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi. Akademik Gıda. 2017;15(3):274-80.

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