Fındık Yağı ve Mikroenkapsüle Fındık Yağı Kullanımının Keklerin Fizikokimyasal ve Tekstürel Özellikleri Üzerine Etkisi

Yıl 2021, , 281 - 289, 01.03.2021

Betül Oskaybas Kutlu Çevik , Hamza Alaşalvar , Hakan Erinç , Hasan Yalçın , Zeliha Yıldırım , Ayşe Özbey

https://doi.org/10.21597/jist.724667

Cited By: 1

Öz

Mikroenkapsülasyon doymamış yağ asitleri içeren yağların oksidatif bozulmaya karşı korunması için etkili bir yöntem olarak yaygın şekilde kullanılmaktadır. Mikrokapsüle yağ tozunun kullanımı fırıncılık ürünlerinin tekstürel ve fizikokimyasal özelliklerini etkileyebilir. Bu çalışmada, mikroenkapsüle fındık yağı tozu, yağsız süt tozu ve fındık yağının 1/1 oranında hazırlanması ve püskürtmeli kurutucuya beslenmesiyle elde edilmiştir. Kekler, sadece fındık yağı (kontrol) kullanılarak ve fındık yağı yerine %50 ve %100 oranlarında mikroenkapsüle fındık yağı tozu kullanılarak üretilmiştir. Kek hamuru akış özellikleri mikroenkapsüle fındık yağı tozu kullanımı ile psödoplastik davranış göstermiştir. Hamurun kıvam katsayısı değeri mikroenkapsüle fındık yağı tozu oranının artmasıyla önemli ölçüde artmıştır (p<0.05). Mikroenkapsüle fındık yağı tozu oranının artmasına bağlı olarak kek kabuk ve iç renginde L* değeri azalmıştır. Mikroenkapsüle fındık yağı tozu kullanılması kabuk ve iç b* değerleri üzerinde de benzer etki göstermiştir ancak a* değeri üzerinde bir etkisi olmadığı belirlenmiştir. Kek örneklerinin nem değerleri mikroenkapsüle fındık yağı tozunun kullanım oranının artmasına bağlı olarak %19.06’dan %17.30’a azalmıştır. Keklerin su aktivitesi değerleri 0.74-0.75 arasında belirlenmiştir. Mikroenkapsüle fındık yağı tozunun kullanılmasının keklerin sertlik derecesini önemli ölçüde etkilediği bulunmuştur (p<0.05). En yüksek sertlik değeri %100 oranında mikroenkapsüle fındık yağı tozunun kullanıldığı kek örneğine aittir. Sonuçlar, kek örneklerinin dokusunu ve fizikokimyasal özelliklerini geliştirmek için belirli miktarda mikroenkapsüle fındık yağı tozu kullanılabileceğini işaret etmektedir.

Anahtar Kelimeler

Kek miksi, kek, mikroenkapsülasyon, fındık yağı, tekstür, viskozite

Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake

Öz

Microencapsulation is widely used as an effective method for protecting oils containing unsaturated fatty acids against oxidative deterioration. The use of microencapsulated oil powder can affect the textural and physicochemical characteristics of bakery products. In the present study, microencapsulated hazelnut oil powder (MHOP) was prepared in skim milk powder (SMP) with oil/SMP ratio of 1/1 using a spray dryer. Cakes were produced using only hazelnut oil (control) and also with substitution of hazelnut oil by MHOP at substitution rates of 50% and 100%. The flow properties indicated that the cake batter presented pseudoplastic behavior with the use of MHOP. Consistency index values of the batters were increased significantly (p<0.05) with the increase in MHOP substitution. An increase in MHOP-substitution reduced the L* values of crust and crumb colors. MHOP substitution had a similar effect on the b* values of crust and crumb color, but the α* values of crust color did not affect by the MHOP substitution. Moisture content of cakes decreased from 19.06% to 17.30% with increase in the amount of MHOP. The water activity values of cakes were in the range of 0.74-0.75. MHOP substitution was found to be significant (p<0.05) in affecting the hardness value of cakes. The highest hardness value of cakes was obtained with a substitution of 100% MHOP. The results showed that certain amounts of MHOP could be used to improve the texture and physicochemical properties of the cake.

Anahtar Kelimeler

Batter, cake, microencapsulation, hazelnut oil, texture, viscosity

Kaynakça

• AACC, 2000. Approved methods of the AACC. American Association of Cereal Chemists, St. Paul, MN.
• Aghbashlo M, Mobli H, Madadlou A, Rafiee S, 2013. Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying. Food and Bioprocess Technology, 6(6): 1561-1569.
• Ang EM, Abdullah N, Muhammad N, Lizardo RCM, 2017. Effect of formulation with papaya sauce as fat replacer on butter cake texture. Journal of Science and Technology, 9(4).
• AOAC, 2005. Official methods of analysis of AOAC international, 18th ed. Official Methods, Gaithersburg, MD.
• de Almeida MMC, Francisco CRL, de Oliveira A, de Campos SS, Bilck AP, Fuchs RHB& Leimann FV, 2018. Textural, color, hygroscopic, lipid oxidation, and sensory properties of cookies containing free and microencapsulated chia oil. Food and Bioprocess Technology, 11(5): 926-939.
• Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R, 2007. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9): 1107-1121.
• González A, Martínez ML, León AE, Ribotta PD, 2018. Effects on bread and oil quality after functionalization with microencapsulated chia oil. Journal of the Science of Food and Agriculture, 98(13): 4903-4910.
• Guadarrama-Lezama AY, Carrillo-Navas H, Pérez-Alonso C, Vernon-Carter E, Alvarez-Ramirez J, 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.
• Jeyakumari A, Janarthanan G, Chouksey M, Venkateshwarlu G, 2016. Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies. Journal of food science and technology, 53(1): 856-863.
• Kalkan F, Vanga SK, Murugesan R, Orsat V, Raghavan V, 2017. Microencapsulation of hazelnut oil through spray drying. Drying Technology, 35(5): 527-533.
• Köksal Aİ, Artik N, Şimşek A, Güneş N, 2006. Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3): 509-515.
• Lu T-M, Lee C-C, Mau J-L, Lin S-D, 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry, 119(3): 1090-1095.
• O'Brien C, Chapman D, Neville D, Keogh M, Arendt E, 2003. Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Food Research International, 36(3): 215-221.
• O'Brien CM, Grau H, Neville DP, Keogh MK, Arendt EK, 2000. Functionality of microencapsulated high-fat powders in wheat bread. European Food Research and Technology, 212(1): 64-69.
• Parcerisa J, Richardson DG, Rafecas M, Codony R, Boatella J, 1997. Fatty acid distribution in polar and nonpolar lipid classes of hazelnut oil (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 45(10): 3887-3890.
• Pizarro PL, Almeida EL, Sammán NC, Chang YK, 2013. Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT-Food Science and Technology, 54(1): 73-79.
• Qasem AAA, Alamri MS, Mohamed AA, Hussain S, Mahmood K, Ibraheem MA, 2017. Effect of okra gum on pasting and rheological properties of cake-batter. Journal of Food Measurement and Characterization, 11(2): 827-834.
• Rahmati NF, Tehrani MM, 2014. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9): 1697-1710.
• Rodríguez‐García J, Puig A, Salvador A, Hernando I, 2012. Optimization of a sponge cakeformulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science, 77(2): C189-C197.
• Sakiyan O, Sumnu G, Sahin S, Bayram G, 2004. Influence of fat content and emulsifier type on the rheological properties of cake batter. European Food Research and Technology, 219(6): 635-638.
• Shamaei S, Seiiedlou SS, Aghbashlo M, Tsotsas E, Kharaghani A, 2017. Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules. Innovative Food Science & Emerging Technologies, 39, 101-112.
• Sudha M, Chetana R, Reddy SY, 2014. Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science and Technology, 51(12): 3984-3990.
• Takeungwongtrakul S, Benjakul S, 2017. Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability. Journal of Food Science and Technology, 54(5): 1126-1136.
• Topkafa M, Ayyildiz HF, Kara H, 2019. Hazelnut (Corylus avellana) Oil, Fruit Oils: Chemistry and Functionality. Springer, pp. 223-241.
• Umesha S, Manohar RS, Indiramma A, Akshitha S, Naidu KA, 2015. Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits. LWT-Food Science and Technology, 62(1): 654-661.
• Wehrle K, Gallagher E, Neville DP, Keogh MK, Arendt E, 1999. Microencapsulated high-fat powders in biscuit production. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 208(5-6): 388-393.