UTILIZATION OF RED BEETROOT PEEL POWDER IN GLUTEN-FREE CAKE PRODUCTION AND PROCESS OPTIMIZATION

Öz

In this study, gluten-free cake production using sorghum flour and red beetroot peel powder was carried out. The cake formulation and microwave cooking conditions were optimized using response surface methodology to determine the optimum conditions for maximum total phenolic compounds and cake height, and minimum cooking loss and time. Sorghum flour ratio (0%, 10% and 20%), red beetroot peel powder ratio (0%, 2.5% and 5%), and microwave power (140, 210 and 280 W) were selected as independent variables. The optimum conditions were determined as 19.6% for sorghum flour ratio, 3.23% for red beetroot peel powder ratio, and 280 W for microwave power. The predicted and experimental data obtained under the optimum conditions were found to be close to each other. Consequently, red beetroot peel powder increased the total phenolic compounds by 44.2% in gluten-free cake production and enabled the production of a functional new product. Microwave cooking was also successfully applied, providing a significant advantage over conventional cooking times.

Anahtar Kelimeler

• Gluten
• microwave
• optimization
• cake

KIRMIZI PANCAR KABUĞU TOZUNUN GLUTENSİZ KEK ÜRETİMİNDE KULLANIMI VE SÜRECİN OPTİMİZASYONU

Öz

Bu çalışmada sorgum unu ve kırmızı pancar kabuğu tozu katkılı glutensiz kek üretimi gerçekleştirilmiştir. Kek formülasyonu ve mikrodalga ile pişirme koşulları yanıt yüzey yöntemiyle optimize edilerek toplam fenolik madde ve kek yüksekliğinin maksimum, pişirme kaybı ve sürenin minimum olduğu optimum koşullar belirlenmiştir. Bağımsız değişken olarak sorgum unu oranı (%0, %10 ve %20), kırmızı pancar kabuğu tozu oranı (%0, %2.5 ve %5) ve mikrodalga gücü (140, 210 ve 280 W) seçilmiş olup optimum koşullarının sorgum oranı için %19.6, kırmızı pancar kabuğu tozu oranı için %3.23 ve mikrodalga gücü için ise 280 W olduğu saptanmıştır. Optimum koşullarda elde edilen tahmini ve deneysel veriler birbiri ile yakın bulunmuştur. Sonuçta kırmızı pancar kabuğu tozu glutensiz kek üretiminde toplam fenolik madde içeriğini %44.2 oranında artırmış ve fonksiyonel yeni bir ürün eldesini mümkün kılmıştır. Mikrodalga pişirme işlemi de başarılı bir şekilde uygulanmış olup geleneksel pişirme sürelerine göre büyük avantaj sağlamıştır.

Anahtar Kelimeler

• Gluten
• mikrodalga
• optimizasyon
• kek

Kaynakça

1. Alifakı, Y.Ö., Şakıyan, Ö. (2017). Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes. Journal of Food Science and Technology, 54(4): 944-953.
2. Alifakı, Y.Ö., Şakıyan, Ö., İşci, A. (2019). Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes. Journal of Food Science and Technology, 56(3):1530-1540.
3. Anonim. (2024). Glutensiz Ürünler Pazarı. https://www. marketsandmarkets.com/pdfdownload New.asp?id=738&utm_ source=PRNewswire&utm_medium=Referal&utm_id=PaidPR
4. Anonim. (2025). Çölyak ve Görülme Sıklığı. Halk Sağlığı Genel Müdürlüğü, https://hsgm.saglik.gov.tr/tr/haberler-6/coelyak-hastaligi-farkindalik-haftasi.html
5. AOAC. (2000). Official Methods of Analysis, 17th Ed., Association of Official Analytical Chemists, Inc., Arlington, VA.
6. Ardeshir, A., Fazeli, F., Khorshidian, N., Mohammadi, M. (2024). Physicochemical, antioxidant, and sensory characteristics of sponge cake fortified with quinoa flour, oolong, and white tea powder. Journal of Food Quality, 2024(1):6086158.
7. Bassinello, P.Z., Bento, J.A.C., Gomes, L.D.O.F., Caliari, M., Oomah, B.D. (2020). Nutritional value of gluten-free rice and bean based cake mix. Ciência Rural, 50:e20190653.
8. Bhaduri, S. (2013). A comprehensive study on physical properties of two gluten-free flour fortified muffins. Journal of Food Processing & Technology, 4(7):1-4.

9. Bino, R.J., De Vos, C.R., Lieberman, M., Hall, R.D., Bovy, A., Jonker, H.H., Tikunov, Y., Lommen, A., Moco, S., Levin, I. (2005). The light‐hyperresponsive high pigment‐2dg mutation of tomato: alterations in the fruit metabolome. New Phytologist, 166(2):427-438.
10. Bouraoui, M., Richard, P., Durance, T. (1994). Microwave and convective drying of potato slices. Journal of Food Process Engineering, 17(3):353-363.
11. Box, G.E., Draper, N.R. (2007). Response surfaces. Mixtures, and Ridge Analyses, 649.
12. Buffler, C. (1993). Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist. New York, USA: Avi Book. 6-7, 150-151 pp.
13. Chamorro, S., Viveros, A., Alvarez, I., Vega, E., Brenes, A. (2012). Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment. Food Chemistry, 133(2):308-314.
14. Comino, I., de Lourdes Moreno, M., Real, A., Rodríguez-Herrera, A., Barro, F., Sousa, C. (2013). The gluten-free diet: testing alternative cereals tolerated by celiac patients. Nutrients, 5(10):4250-4268.
15. Curti, M.I., Belorio, M., Palavecino, P.M., Camiña, J.M., Ribotta, P.D., Gómez, M. (2022). Effect of sorghum flour properties on gluten-free sponge cake. Journal of Food Science and Technology, 59(4):1407-1418.
16. de la Hera, E., Martinez, M., Oliete, B., Gómez, M. (2013). Influence of flour particle size on quality of gluten-free rice cakes. Food and Bioprocess Technology, 6(9):2280-2288.
17. de Souza Nespeca, L., Cardoso, F.A.R., Droval, A.A., Marques, L.L.M., Bona, E., Beneti, S.C., Heck, S.C., Fuchs, R.H.B. (2023). Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods. International Journal of Food Science & Technology, 58(7):3669-3680.
18. Deleu, L.J., Luyts, A., Wilderjans, E., Van Haesendonck, I., Brijs, K., Delcour, J.A. (2019). Ohmic versus conventional heating for studying molecular changes during pound cake baking. Journal of Cereal Science, 89:102708.
19. Difonzo, G., de Gennaro, G., Pasqualone, A., Caponio, F. (2022). Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods. Journal of the Science of Food and Agriculture, 102(6):2199-2211.
20. El Khoury, D., Balfour-Ducharme, S., Joye, I.J. (2018). A review on the gluten-free diet: Technological and nutritional challenges. Nutrients, 10(10):1410.
21. Er, V.N. (2024). Ultrason teknolojisinin ekşi hamurdan üretilen kekin kalite parametreleri üzerine etkilerinin incelenmesi. Yüksek Lisans Tezi, Balıkesir Üniversitesi, Fen Bilimleri Enstitüsü, Türkiye.
22. Franco, A.P., Yamamoto, L.Y., Tadini, C.C., Gut, J.A. (2015). Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency. Journal of Food Engineering, 155:69-78.
23. Gan, H.E., Karim, R., Muhammad, S.K.S., Bakar, J.A., Hashim, D.M., Rahman, R.A. (2007). Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT-Food Science and Technology, 40(4):611-618.
24. Gao, Z.J., Lin, H., Xiao, H. (2008). Air-impingement de-shelling of chestnuts (C. mollisima): process parameter optimization. International Journal of Food Engineering, 4(2).
25. Geera, B., Reiling, J.A., Hutchison, M.A., Rybak, D., Santha, B., Ratnayake, W.S. (2011). A comprehensive evaluation of egg and egg replacers on the product quality of muffins. Journal of food Quality, 34(5):333-342.
26. Ghergherehchi, R., Rafeey, M., Majidi, J., Majidi, S. (2010). Prevalence of celiac disease in Type 1 diabetic children and adolescents in East Azarbaijan. Journal of Babol University of Medical Sciences, 11(6):40-45.
27. Gobbetti, M., Pontonio, E., Filannino, P., Rizzello, C.G., De Angelis, M., Di Cagno, R. (2018). How to improve the gluten-free diet: The state of the art from a food science perspective. Food Research International, 110:22-32.
28. Gong, W.J., Zhang, Y.P., Zhang, Y.J., Xu, G.R., Wei, X.J., Lee, K.P. (2007). Optimization strategies for separation of sulfadiazines using Box-Behnken design by liquid chromatography and capillary electrophoresis. Journal of Central South University of Technology, 14(2):196-201.
29. Gujral, H.S., Guardiola, I., Carbonell, J.V., Rosell, C.M. (2003). Effect of cyclodextrinase on dough rheology and bread quality from rice flour. Journal of Agricultural and Food Chemistry, 51(13):3814-3818.
30. Haas, R.V., Homem, R.V., Farias, D.V., Schmidt, H.D.O., Rockett, F.C., Venzke, J.G., Jomori, M.M., Kist, T.L., Rios, A.D.O., Oliveira, V.R.D. (2022). Potential of teff (Eragrostis tef) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality. International Journal of Food Science & Technology, 57(4): 2051-2059.
31. HunterLab, (2008). Applications note. 8(9), http://www.hunterlab. com/appnotes/an08_ 96a.pdf
32. Kang, T.Y., Sohn, K.H., Yoon, M.R., Lee, J.S., Ko, S. (2015). Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality. International Journal of Food Science and Technology, 50(8):1743-1749.
33. Karaoğlu, M. M., & Bedir, Y. 2020. “Kısmi pişirme yönteminin kek kalitesi üzerine etkisi.” Akademik Gıda, 18(3):256-263.
34. Keskin, S. O., & Sumnu, G. 2024. “Chapter 15: Microwave Baking. In Microwave Processing of Foods: Challenges, Advances and Prospects: Microwaves and Food.” Springer International Publishing, pp. 301-316.
35. Koç, B., Kaymak-Ertekin, F. (2010). Yanıt Yüzey Yöntemi ve Gıda İşleme Uygulamaları. Gıda, 35(1):1-8.
36. Kujala, T.S., Loponen, J.M., Klika, K.D., Pihlaja, K. (2000). Phenolics and betacyanins in red beetroot (Beta vulgaris) root: Distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of agricultural and food chemistry, 48(11):5338-5342.
37. Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., Kothakota, A. (2022). Impact of different microwave treatments on food texture. Journal of Texture Studies, 53(6):709-736.
38. Lahlali, R., Massart, S., Serrhini, M.N., Jijakli, M.H. (2008). A Box-Behnken design for predicting the combined effects of relative humidity and temperature on antagonistic yeast population density at the surface of apples. International journal of food microbiology, 122(1-2):100-108.
39. Li, M., Sun, H.N., Mu, T.H., Tian, S.L., Ji, L.L., Zhang, D.Q., Li, S.Q., Ge, X., Cheng, J.X., Tian, J.C. (2020). Preparation and quality characteristics of gluten‐free potato cake. Journal of Food Processing and Preservation, 44(11):e14828.
40. Majzoobi, M., Poor, Z.V., Jamalian, J., Farahnaky, A. (2016). Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6):1369-1377.
41. Marnilo, S.M., Yarmand, M.S., Salami, M., Aliyari, M.A., Emam-Djomeh, Z., Mostafavi, Y.S. (2023). Development of Gluten‐Free Cake for Improving Textural and Sensory Characteristics with Chia Flour. Journal of Food Processing and Preservation, 2023(1):4923259.
42. Menaka, U., Wijesekara, I., Navaratne, S.B., Wickramasinghe, I. (2024). Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview. Food Reviews International, 40(10):3847-3868.
43. Metuçin, M., Gerçekaslan, K. E. (2022). Karnabahar ununun glutensiz kek üretiminde kullanım imkanının araştırılması, Yüksek Lisans Tezi, Nevşehir Hacı Bektaş Veli Üniversitesi, Türkiye.
44. O’Shea, N., Arendt, E., Gallagher, E. (2014). State of the art in gluten‐free research. Journal of Food Science, 79(6):1067-1076.
45. Padayachee, A., Day, L., Howell, K., Gidley, M.J. (2017). Complexity and health functionality of plant cell wall fibers from fruits and vegetables. Critical Reviewsin Food Science and Nutrition, 57(1):59-81.
46. Palavecino, P.M., Penci, M.C., Calderón‐Domínguez, G., Ribotta, P.D. (2016). Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina. Starch‐Stärke, 68(11-12):1055-1064.
47. Saeidi, Z., Nasehi, B., Jooyandeh, H. (2018). Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme. Journal of food science and technology, 55(8):3110-3118.
48. Šeremet, D., Durgo, K., Jokić, S., Huđek, A., Vojvodić Cebin, A., Mandura, A., Jurasović, J., Komes, D. (2020). Valorization of banana and red beetroot peels: Determination of basic macrocomponent composition, application of novel extraction methodology and assessment of biological activity in vitro. Sustainability, 12(11):4539.
49. Singh, P., Arora, A., Strand, T.A., Leffler, D.A., Catassi, C., Green, P.H., Kelly, C.P., Ahuja, V., Makharia, G.K. (2018). Global prevalence of celiac disease: systematic review and meta-analysis. Clinical gastroenterology and hepatology, 16(6):823-836.
50. Šmídová, Z., Rysová, J. (2022). Gluten-free bread and bakery products technology. Foods, 11(3):480.
51. Stefoska-Needham, A., Beck, E.J., Johnson, S.K., Tapsell, L.C. (2015). Sorghum: an underutilized cereal whole grain with the potential to assist in the prevention of chronic disease. Food Reviews International, 31(4):401-437.
52. Şımarmaz, E.N., Gerçekaslan, K.E. (2022). Glutensiz kek üretiminde çerezlik kabak (Cucurbita pepo L.) unu kullanım imkânının araştırılması, Yüksek Lisans Tezi, Nevşehir Hacı Bektaş Veli Üniversitesi, Türkiye.
53. Şimşek, S.T. (2019). Vacuum-combined baking to enhance quality properties of gluten-free cake: Multi-response optimization study. LWT, 116:108557.
54. TÜİK. (2024). Tahıllar-İstatistiksel tablolar. https://data.tuik.gov.tr/Kategori/GetKategori?p= tarim-111&dil=1 Türker, B., Savlak, N. (2022). Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties. Nutrition & Food Science, 52(6):980-995.
55. Türker, B., Savlak, N., Kaşıkcı, M.B. (2016). Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes. Current Research in Nutrition and Food Science Journal, 4:197-204. USDA. (2024). Crop Production. https://fas.usda.gov/data/production