Dondurularak kurutulmuş meyve tozlarının keklerin bazı fizikokimyasal özellikleri üzerine etkisi

Öz

Bu çalışmanın amacı, dondurarak kurutulmuş meyve tozlarının kek hamurlarına ilavesinin kekler üzerindeki etkilerinin incelenmesidir. Kek hamuruna meyve tozlarının eklenmesiyle, keklerin nem içeriğinde önemli bir düşüş gözlenmiştir (%6.96-34.13, p<0.05). Ayva tozu içeren kek en yüksek hacim (90.56-92.78 mm) ve simetri indeksi (6.13-7.00 mm) değerlerine sahiptir. Keklerin C vitamini içeriği (%6.17-32.94) kek hamuruna meyve tozu ilavesiyle önemli ölçüde artmıştır. Duyusal analiz sonuçlarına göre balkabağı tozu içeren kekler panelistler tarafından daha çok beğenilmiştir.

Anahtar Kelimeler

• Kek
• Kivi
• Balkabağı
• Ayva
• Sertlik

The effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake

Abstract

The objective of this research is to observe the effect of the addition of freeze-dried fruit puree powders to cake batter during cake production. The moisture content data pointed out that the addition of fruit powders to the cake batter resulted in a decrease in the moisture content values of the cakes (6.96-34.13%, p<0.05). The cake with quince powder had the highest volume (90.56-92.78 mm) and symmetry index values (6.13-7.00 mm). The vitamin C content (6.17-32.94%) of the cakes significantly increased with the addition of fruit powder to the cake batter. The sensory evaluation showed that the cake containing pumpkin powder had greater acceptance by the panelists.

Keywords

• Cake
• Kiwi
• Pumpkin
• Quince
• Hardness

Kaynakça

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