Functional Cake Production From Red Rosehip (Rosa canina L.) and Black Rosehip (Rosa spinosissima L.) Fruits Supplied From Bayburt Province

Öz

Seven different cakes, including a control group, were produced using RC (Rosa canina L.) and RS (Rosa spinosissima L.) powders at 5%, 10%, and 15% levels as wheat flour substitutes. pH, moisture, Fe, K, Mn, total phenolic content, total flavonoid content, and antioxidant activities were higher in RS powder than in RC powder. Colour parameters (L*, a*, and b*) indicated that RC had lighter, redder, and more yellowish hues than RS. The addition of RC and RS powders resulted in a significant decrease in the pH values of the dough and cakes. Compared to the control group, the highest ash content was detected in the RC15 and RS15 groups (1,22±0,03%), and the highest moisture content was found in the RS15 group (23,39±0,47%). The specific volume of the cake treatments decreased compared to the control group. With the addition of RC and RS powders, increases in total phenolic content, total flavonoids, and antioxidant activities (DPPH and FRAP) were observed. This increase was particularly high in the cakes with RS powder. In the cakes, the RC-added samples had darker, redder, and more yellowish colours compared to the control group, while the RS-added cakes were darker and redder, but less yellowish. According to the sensory analysis results, statistical differences were found between the groups in crust colour, crumb colour, taste, aroma, and overall acceptability, with the highest scores obtained in the cakes with RS15 addition. Considering all parameters, the cake formulation supplemented with RS15 was determined to be the most suitable and effective approach for the development of functional cakes.

Anahtar Kelimeler

• Functional Food
• Cake
• Fruit Powder
• Rosa canina L.
• Rosa spinosissima L.

Bayburt İlinden Temin Edilen Kırmızı Kuşburnu (Rosa canina L.) ve Siyah Kuşburnu (Rosa spinosissima L.) Meyvelerinden Fonksiyonel Kek Üretimi

Öz

RC (Rosa canina L.) ve RS (Rosa spinosissima L) tozları buğday ununa ikame olacak Figurede %5, %10 ve %15 oranlarında kullanılarak kontrol grubuyla birlikte 7 farklı kek üretilmiştir. RS tozu pH, nem, Fe, K, Mn, toplam fenolik madde, toplam flavonoid madde ve antioksidan aktiviteleri RC tozuna göre daha yüksek bulunmuştur. Renk parametreleri (L*, a* ve b*) değerlendirildiğinde RC’nin RS’ye göre daha açık, kırmızımsı ve sarımsı renk tonlarına sahip olduğu belirlenmiştir. RC ve RS tozlarının muamelelere eklenmesiyle, hamur ve keklerin pH değerlerinde belirgin bir azalma meydana gelmiştir. Kontrol grubuna kıyasla en yüksek kül RC15 ve RS15 gruplarında (%1,22±0,03) ve en yüksek nem ise RS15 (%23,39±0,47) grubunda saptanmıştır. Kek muamelelerinin spesifik hacmi kontrol grubuna kıyasla düşüş göstermiştir. RC ve RS tozlarının keklere ilavesiyle, toplam fenolik madde, toplam flavonoid ve antioksidan aktivitelerinde (DPPH ve FRAP) artma tespit edilmiştir. Bu artışın, özellikle RS tozu ilavesi yapılan keklerde daha yüksek olduğu bulunmuştur. Keklerin iç kısımlarında, RC ilavesi yapılan örneklerin kontrol grubuna göre daha koyu, kırmızımsı ve sarımsı renklere sahip olduğu; RS ilavesi yapılan keklerin ise daha koyu ve kırmızımsı, ancak daha az sarımsı tonlar içerdiği belirlenmiştir. Duyusal analiz sonuçlarına göre; kabuk rengi, kek iç rengi, tat, aroma ve genel kabul edilebilirlik parametrelerinde gruplar arasında istatistiksel olarak farklar tespit edilmiş ve en yüksek puanlar, RS15 ilavesi yapılan keklerde belirlenmiştir. Tüm parametreler değerlendirildiğinde, RS15 ilaveli kek formülasyonunun fonksiyonel kek geliştirme çalışmaları için en uygun ve etkili yaklaşım olarak öne çıktığı belirlenmiştir.

Anahtar Kelimeler

• Fonksiyonel Gıda
• Kek
• Meyve Tozu
• Rosa canina L.
• Rosa spinosissima L.

Kaynakça

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