The Use of Chia and Flaxseed as Egg Substitute in Cake Production

Öz

The aim of this study was to develop a cake suitable for the consumption of individuals who do not consume eggs by using chia and flaxseed gel as egg substitutes in a cake formulation, and to examine the effects of using chia and flaxseed gel as egg substitute on cake quality. Wheat flour, egg, milk, oil, sugar, water, baking powder and different proportions of chia seed and flaxseed gel were used in the production of cake samples. Chia (50%, 100%) and flaxseed (50%, 100%) gels were added to the formulation separately, replacing eggs. Physical analyzes of the cakes were made at 2 and 24 hours after baking. The specific volume of the samples prepared in the study was calculated and dry matter content, total ash content and sensory analyzes were made. In the sensory analysis, ten panelists rated the products on color, appearance, texture, taste, aroma and overall acceptability using a 9-point hedonic scale. It was observed that the panelists gave the lowest scores to the texture parameter of the cakes containing 100% chia seed and 100% flaxseed gel. There was no statistically significant difference between the cake samples in the specific volume measurements of the cake samples made at the 2nd and 24th hours after baking (p>0.05). In dry matter analysis, statistically significant difference was found between the samples at the 2nd and 24th hours after baking (p<0.05). In the ash analysis, a statistically significant difference was found between the samples at the 24th hour after baking (p<0.05). In sensory evaluation, it was determined that the control group and cakes containing 50% chia seed gel and 50% flaxseed gel were more acceptable than cakes containing 100% chia seed gel and100% flaxseed gel.

Anahtar Kelimeler

• Chiaseed
• Flaxseed
• Vegan nutrition
• Egg substitute

Çiya ve Keten Tohumunun Yumurta İkamesi Olarak Kek Üretiminde Kullanımı

Öz

Bu çalışmanın amacı bir kek formülasyonunda yumurta ikamesi olarak çiya ve keten tohumu jeli kullanılarak yumurta tüketmeyen bireylerin tüketimine uygun kek geliştirilmesi, çiya ve keten tohumu jelinin yumurta ikamesi olarak kullanımının kek kalitesi üzerine olan etkilerinin incelenmesidir. Kek örneklerinin üretiminde buğday unu, yumurta, süt, yağ, şeker, su, kabartma tozu ve farklı oranlarda çiya tohumu ve keten tohumu jeli kullanılmıştır. Çiya tohumu (%50, %100) ve keten tohumu (%50, %100) jeli formülasyona ayrı ayrı olacak şekilde yumurta ile yer değiştirilerek ilave edilmiştir. Keklerin fiziksel analizleri pişirme sonrası 2. saat ve 24. saatte yapılmıştır. Çalışma kapsamında hazırlanan örneklerin spesifik hacmi hesaplanmış ve kuru madde içeriği, toplam kül içeriği, duyusal analizleri yapılmıştır. Duyusal analiz kapsamında on panelist, ürünleri renk, görünüş, tekstür, tat, aroma ve genel kabul edilebilirlik bakımından dokuz puanlık bir hedonik ölçek kullanarak derecelendirmiştir. Panelistlerin %100 çiya tohumu ve %100 keten tohumu jeli içeren keklerin tekstür özelliğine en düşük puanları verdikleri görülmüştür. Kek örneklerinin pişirme sonrası 2. saat ve 24. saatte yapılan spesifik hacim ölçümlerinde örnekler arasında istatiksel olarak anlamlı bir fark bulunmamıştır (p>0.05). Kuru madde analizlerinde ise pişirme sonrası 2. saat ve 24. saatte örnekler arasında istatiksel olarak anlamlı bir farklılık bulunmuştur (p<0.05). Kül analizinde pişirme sonrası 24. saatte örnekler arasında istatiksel olarak anlamlı bir farklılık bulunmuştur (p<0.05). Duyusal değerlendirmede, kontrol grubu ve %50 çiya tohumu ve %50 keten tohumu jeli içeren keklerin, %100 çiya tohumu ve %100 keten tohumu jeli içeren keklere kıyasla daha kabul edilebilir oldukları belirlenmiştir.

Anahtar Kelimeler

• Çiya tohumu
• Keten tohumu
• Vegan beslenme
• Yumurta ikamesi

Kaynakça

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