Siyez, tam buğday ve beyaz buğday unları ile üretilen muffin keklerin kalite karakteristiklerinin karşılaştırılması

Öz

Bu çalışmada, %100 beyaz buğday unu (WWF), %100 tam tahıllı siyez unu (EF), 50/50 tam tahıllı siyez unu/tam tahıllı buğday unu (EWGWF) ve %100 tam tahıllı buğday unu (WGWF) ile üretilen muffin keklerinin kimyasal, fiziksel ve duyusal özellikleri incelenmiştir. Beyaz buğday unu yerine EF ve WGWF unu kullanılmasıyla muffinlerin toplam ve çözünmeyen diyet lifi, Ca, K, P, Mg, Mn miktarları, toplam antioksidan aktivite değerleri ile toplam fenolik madde içeriklerinin arttığı tespit edilmiştir. EF ile üretilen keklerin en yüksek protein içeriğine sahip olduğu; kontrol kekin (C) iç rengi en açık ve en sarı iken, %100 WGWF (WGM) ile üretilen kekin iç renginin en koyu ve en kırmızı olduğu saptanmıştır. Tüm keklerin hacim indeks değerleri, spesifik hacimleri, simetri ve tekdüzelik indeksleri benzer bulunmuştur. %100 siyez unu (EM) içeren keklerin en yüksek çiğnenebilirlik yapışkanlık ve sertlik değerlerine sahip olduğu tespit edilmiştir. SEM mikrograflarında;, EM, WGM ve E-WGWF ile üretilen (E-WGM) keklerin, daha yüksek miktarda diyet lifi nedeniyle daha büyük boyutlu gözeneklerine sahip oldukları görülmüştür. Duyusal değerlendirmede, en yüksek puanları C örneği almış olsa da koku, tat ve genel kabul edilebilirlik bakımından tüm kekler istatistiksel olarak benzer (p>0.05) bulunmuştur

Anahtar Kelimeler

• Siyez
• beyaz ve tam tahıllı buğday unları
• Muffin
• Kimyasal kompozisyon
• SEM
• Tekstür

Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours

Abstract

In this study, the chemical, physical and sensory properties of muffin cakes produced with 100% white wheat flour (WWF), 100% whole grain einkorn flour (EF), a 50/50 blend of whole grain einkorn flour/whole grain wheat flour (E-WGWF), and 100% whole grain wheat flour (WGWF) were determined. The total and insoluble dietary fiber content, Ca, K, P, Mg and Mn content, total antioxidant activity values and total phenolic content of the muffins were increased by using EF and WGWF instead of white wheat flour. The muffins produced with EF had the highest protein content; the crumb color of the control muffin (C) was the lightest and yellowest, while the crumb color of the muffin produced with 100% WGWF (WGM) was the darkest and reddest. Volume index values, specific volumes, symmetry indexes and uniformity indexes of all muffins were similar. Muffins having 100% einkorn flour (EM) had the highest chewiness, gumminess, and hardness values. According to SEM micrographs, the WGM, EM and muffins produced with E-WGWF (E-WGM) had larger sized pores due to the higher amount of dietary fiber. While the C formulation received the highest scores for all sensory characteristics, the odor, flavor, and overall acceptability scores of all muffins were statistically (p>0.05) similar.

Keywords

• Einkorn
• white and whole grain wheat flours
• Chemical composition
• Texture

Kaynakça

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