Yıl 2019, Cilt 44 , Sayı 5, Sayfalar 907 - 918 2019-08-17

ISPANAK TOZU İLE ZENGİNLEŞTİRİLMİŞ KEKLERİN KALİTE PARAMETRELERİ İLE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ
SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER

Gülşah ÇALIŞKAN KOÇ [1] , Tuğçe ERBAKAN [2] , Elif ARICI [3] , Safiye Nur Dirim [4]


Bu çalışmanın amacı, kek formülasyonuna ıspanak tozu ilavesi ile zenginleştirilmiş besin değeri ve lezzetiyle yeni fonksiyonel bir kekin üretilmesidir. Mikrodalga kurutucuda kurutulmuş ıspanak tozu kek formülasyonuna buğday unuyla yer değiştirme prensibiyle farklı oranlarda eklenmiştir. Kek formülasyonuna ilave edilen ıspanak tozu miktarı arttıkça nem içeriği (kek hamurlarında % 26.63- 28.96 ve keklerde % 12.75-22.33) ve su aktivitesi (kek hamurlarında 0.902-0.880 ve keklerde 0.722-0.822) değerlerinde azalma meydana geldiği gözlenmiştir (P <0.05). Ispanak tozu ilavesi kek hamuru ve keklerin renk değerlerinde önemli bir değişime neden olmuştur. Ispanak tozu miktarına bağlı olarak C vitamini içeriğinde artış meydana geldiği görülmüştür (P <0.05).  En yüksek ağırlık kaybı (%14.83) ve pişme verimi (%89.40) sırasıyla sade kek ve %10 ıspanak tozu içeren keklerde gözlenmiştir. Duyusal değerlendirme sonuçlarına göre, %10 ıspanak tozu içeren keklerin panelistler tarafından en yüksek kabul edilebilirliğe sahip olduğu gözlenmiştir.

The aim of this study is to investigate the production of functional cakes with enriched nutritional value and flavor with the addition of spinach powder (SP) to the formulation as a replacement for the wheat flour at different ratios. The addition of SP resulted in a significant decrease in the moisture content (26.63 - 28.96% for the batters and 12.75 - 22.33% for the cakes) and water activity (0.902 - 0.880 for the batters and 0.722 - 0.822 for the cakes) values (P<0.05).  The addition of SP caused a significant change in the color of the batters and cakes. The vitamin C content of the batters and cakes increased depending on the amount of SP (P<0.05).  The highest weight loss (14.83%) and cooking yield (89.40%) values were observed for the plain cake and cake with 10% SP, respectively, where this cake had the highest sensorial acceptability by the panelists.

  • 1. AACC (2000). Approved Methods of the American Association of Cereal Chemists. Method 10-91. 10th ed. American Assoc. of Cereal Chemists, St. Paul, Minnesota.
  • 2. AOAC (2000). Official methods of analysis. 17th Ed. Gaithersburg, MD, US A: Association of Official Analytical Chemists.
  • 3. Ayadi, M. A., Abdelmaksoud, W., Ennouri, M., Attia, H. (2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30(1), 40-47, doi.org/10.1016/j.indcrop.2009.01.003.
  • 4. Çalışkan Koç, G., Dirim, S.N. (2017). Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage. Journal of food science, 82(12), 2873-2884, doi.org/10.1111/1750-3841.13970.
  • 5. Koç, G. Ç., Dirim, S. N. (2018). Spray dried spinach juice: powder properties. Journal of Food Measurement and Characterization, 1-15, doi.org/10.1007/s11694-018-9781-9.
  • 6. Citak, S., Sonmez, S. (2009). Mineral contents of organically and conventionally grown spinach (Spinacea oleracea L.) during two successive seasons. Journal of agricultural and food chemistry, 57(17), 7892-7898, doi: 10.1021/jf900660k.
  • 7. Dadali, G., Demirhan, E., Özbek, B. (2007). Color change kinetics of spinach undergoing microwave drying. Drying technology, 25(10), 1713-1723, doi.org/10.1080/07373930701590988.
  • 8. Galla, N. R., Pamidighantam, P. R., Karakala, B., Gurusiddaiah, M. R., Akula, S. (2017). Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.). International Journal of Gastronomy and Food Science, 7, 20-26, doi.org/10.1016/j.ijgfs.2016.12.003.
  • 9. Gómez, M., Oliete, B., Rosell, C. M., Pando, V., Fernández, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT-Food Science and Technology, 41(9), 1701-1709, doi.org/10.1016/j.lwt.2007.11.024.
  • 10. Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A., Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids, 21(2), 167-173, doi.org/10.1016/j.foodhyd.2006.03.012.
  • 11. Hera, E., Ruiz-París, E., Oliete, B., Gómez, M. (2012). Studies of the quality of cakes made with wheat-lentil composite flours. LWT-Food Science and Technology, 49(1), 48-54, doi.org/10.1016/j.lwt.2012.05.009.
  • 12. Hışıl, Y. (2007). The Analysis of Instrumental Food Analysis Laboratory. Izmir: Ege University Engineering Department Academic Press. 41 p.
  • 13. Ilow, R., Regulska-Ilow, B., Szymczak, J. (1995). Assesment of vitamin C losses in conventionally cooked and microwave-processed vegatables. Bromatologia I Chemia Toksykologiczna, 28, 317-322.
  • 14. Kahraman, K., Sakıyan, O., Ozturk, S., Koksel, H., Sumnu, G., Dubat, A. (2008). Utilization of Mixolab® to predict the suitability of flours in terms of cake quality. European Food Research and Technology, 227(2), 565-570, doi.org/10.1007/s00217-007-0757-y.
  • 15. Karaaslan, S. N., Tuncer, I. K. (2008). Development of a drying model for combined microwave–fan-assisted convection drying of spinach. Biosystems Engineering, 100(1), 44-52, doi.org/10.1016/j.biosystemseng.2007.12.012.
  • 16. King, V. A. E., Liu, C. F., Liu, Y. J. (2001). Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydration. Food research international, 34(2-3), 167-175, doi.org/10.1016/S0963-9969(00)00148-4.
  • 17. Klein, B. P., Kurilich, A. C. (2000). Processing effects on dietary antioxidants from plant foods. HortScience, 35(4), 580-584.
  • 18. Lebesi, D. M., Tzia, C. (2011). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and bioprocess technology, 4(5), 710-722, doi.org/10.1007/s11947-009-0181-3.
  • 19. Lešková, E., Kubíková, J., Kováčiková, E., Košická, M., Porubská, J., Holčíková, K. (2006). Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and analysis, 19(4), 252-276, doi.org/10.1016/j.jfca.2005.04.014.
  • 20. Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S., Marcos, B. (2016). A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?. Comprehensive Reviews in Food Science and Food Safety, 15(4), 685-704, doi.org/10.1111/1541-4337.12207.
  • 21. Nursal, B., Yücecan, S. (2000). Vitamin C losses in some frozen vegetables due to various cooking methods. Food/Nahrung, 44(6), 451-453, doi.org/10.1002/1521-3803.
  • 22. Ozkan, I. A., Akbudak, B., Akbudak, N. (2007). Microwave drying characteristics of spinach. Journal of Food Engineering, 78(2), 577-583, doi.org/10.1016/j.jfoodeng.2005.10.026.
  • 23. Quek, S. Y., Chok, N. K., Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386-392, doi.org/10.1016/j.cep.2006.06.020.
  • 24. Rakcejeva, T., Galoburda, R., Cude, L., Strautniece, E. (2011). Use of dried pumpkins in wheat bread production. Procedia Food Science, 1, 441-447, doi.org/10.1016/j.profoo.2011.09.068.
  • 25. Seyhun, N., Sumnu, G., & Sahin, S. (2005). Effects of different starch types on retardation of staling of microwave-baked cakes. Food and Bioproducts Processing, 83(1), 1-5, doi: 10.1205/fbp.04041.
  • 26. Song, Z., Jing, C., Yao, L., Zhao, X., Wang, W., Mao, Y., Ma, C. (2016). Microwave drying performance of single-particle coal slime and energy consumption analyses. Fuel Processing Technology, 143, 69-78, doi.org/10.1016/j.fuproc.2015.11.012.
  • 27. Toledo, M. E. A., Ueda, Y., Imahori, Y., Ayaki, M. (2003). L-ascorbic acid metabolism in spinach (Spinacia oleracea L.) during postharvest storage in light and dark. Postharvest biology and technology, 28(1), 47-57, doi.org/10.1016/S0925-5214(02)00121-7.
  • 28. Turabi, E., Sumnu, G., Sahin, S. (2008). Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology. Food and Bioprocess Technology, 1(1), 64-73, doi.org/10.1007/s11947-007-0003-4.
  • 29. Watanabe, T., Orikasa, T., Shono, H., Koide, S., Ando, Y., Shiina, T., Tagawa, A. (2016). The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach. Journal of food engineering, 168, 113-118, doi.org/10.1016/j.jfoodeng.2015.07.014.
Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Orcid: 0000-0002-6542-3093
Yazar: Gülşah ÇALIŞKAN KOÇ
Kurum: ALANYA HAMDULLAH EMİN PAŞA ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0003-3563-9130
Yazar: Tuğçe ERBAKAN
Kurum: EGE ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0002-2840-5128
Yazar: Elif ARICI
Kurum: EGE ÜNİVERSİTESİ
Ülke: Turkey


Orcid: 0000-0002-0533-4275
Yazar: Safiye Nur Dirim (Sorumlu Yazar)
Kurum: EGE ÜNİVERSİTESİ
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 17 Ağustos 2019

Bibtex @araştırma makalesi { gida530334, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {907 - 918}, doi = {10.15237/gida.GD19047}, title = {SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER}, key = {cite}, author = {ÇALIŞKAN KOÇ, Gülşah and ERBAKAN, Tuğçe and ARICI, Elif and Dirim, Safiye Nur} }
APA ÇALIŞKAN KOÇ, G , ERBAKAN, T , ARICI, E , Dirim, S . (2019). SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. Gıda , 44 (5) , 907-918 . DOI: 10.15237/gida.GD19047
MLA ÇALIŞKAN KOÇ, G , ERBAKAN, T , ARICI, E , Dirim, S . "SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER". Gıda 44 (2019 ): 907-918 <https://dergipark.org.tr/tr/pub/gida/issue/47909/530334>
Chicago ÇALIŞKAN KOÇ, G , ERBAKAN, T , ARICI, E , Dirim, S . "SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER". Gıda 44 (2019 ): 907-918
RIS TY - JOUR T1 - SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER AU - Gülşah ÇALIŞKAN KOÇ , Tuğçe ERBAKAN , Elif ARICI , Safiye Nur Dirim Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19047 DO - 10.15237/gida.GD19047 T2 - Gıda JF - Journal JO - JOR SP - 907 EP - 918 VL - 44 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19047 UR - https://doi.org/10.15237/gida.GD19047 Y2 - 2019 ER -
EndNote %0 Gıda SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER %A Gülşah ÇALIŞKAN KOÇ , Tuğçe ERBAKAN , Elif ARICI , Safiye Nur Dirim %T SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 5 %R doi: 10.15237/gida.GD19047 %U 10.15237/gida.GD19047
ISNAD ÇALIŞKAN KOÇ, Gülşah , ERBAKAN, Tuğçe , ARICI, Elif , Dirim, Safiye Nur . "SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER". Gıda 44 / 5 (Ağustos 2019): 907-918 . https://doi.org/10.15237/gida.GD19047
AMA ÇALIŞKAN KOÇ G , ERBAKAN T , ARICI E , Dirim S . SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. GIDA. 2019; 44(5): 907-918.
Vancouver ÇALIŞKAN KOÇ G , ERBAKAN T , ARICI E , Dirim S . SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. Gıda. 2019; 44(5): 918-907.