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

Yıl 2022, Cilt: 28 Sayı: 7, 1051 - 1061, 30.12.2022

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

Kaynakça

  • [1] Løje H, Møller B, Laustsen AM, Hansen Å. “Chemical composition, functional properties and sensory profilling of einkorn (Triticum monococcum L.)”. Journal of Cereal Science, 37, 231-240, 2003.
  • [2] Zaharieva M, Monneveux P. “Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum): the long life of a founder crop of agriculture”. Genetic Resources and Crop Evolution, 61, 677-706, 2014.
  • [3] Hidalgo A, Brandolini A. “Nitrogen fertilization effects on technological parameters and carotenoid, tocol and phenolic acid content of einkorn (Triticum monococcum L. subsp. monococcum): A two-year evaluation”. Journal of Cereal Science, 73,18-24, 2017.
  • [4] Hendek Ertop M, Atasoy R. “Comparison of physicochemical attributes of einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum) and evaluation of morohological properties using scanning electron microscopy and image analysis”. Tarım Bilimleri Dergisi, 25, 93-99, 2019.
  • [5] Biel W, Jaroszewska A, Stankowski S, Sobolewska M, Kepinska-Pacelik J. “Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains”. European Food Research and Technology, 247, 1525-1538, 2021
  • [6] Turhan Ş, Kurnaz A. “Analysis of macro- and microminerals content in the einkorn (Triticum monococcum L.) samples cultuvated in Kastamonu, Turkey”. Turkish Journal of Agriculture- Food Science and Technology, 9(8), 1436-1442, 2021.
  • [7] Kızılaslan Y. Siyez Unu ile Üretilen Bebe Bisküvilerinde Protein ve Karbonhidrat Sindirilebilirliğinin İncelenmesi. Yüksek Lisans. Tezi İstanbul Sabahattin Zaim Üniversitesi, İstanbul, Türkiye, 2020.
  • [8] Kissing-Kucek L, Veenstra LD, Amnuaycheeva P, Sorrells ME. “A grounded guide to gluten: How modern genotypes and processing impact wheat sensitivity”. Comprehensive Reviews in Food Science and Food Safety, 14, 285-302, 2015.
  • [9] Yilmaz VA, Koca AF. “Quality, sensorial and textural properties of einkorn and durum bulgur produced with several methods”. International Journal of Gastronomy and Food Science, 22, 1-9, 2020.
  • [10] Hidalgo A, Brandolini A. Nutritional, Technological, and health aspects of einkorn flour and bread. Editors: Preedy VR, Watson RR, Patel VB. Flour and Breads and Their Fortification in Health and Disease Prevention, 99-110, New York, USA, Elsevier Inc. Academic Press, 2019.
  • [11] Agnello PD, Landriscina L, Schiavulli A, Lamacchia C. “Polymeric proteins formation during pasta-making with einkorn (Triticum monococcum) and semolina mixtures and effects on cooking behavior and acceptability”. Journal of Food Processing  Technology, 2016. https://doi.org/10.4172/2157-7110.1000548
  • [12] Goranova Z, Baeva M, Stankov S, Zsivanovitz G. “Sensory characteristics and textural changes during storage of sponge cake with functional ingredients”. Journal of Food Physics, 28-29, 70-79, 2016.
  • [13] Brandolini A, Lucisano M, Mariotti M, Hidalgo A. “A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta”. Journal of Cereal Science, 82, 57-64, 2018.
  • [14] Levent H, Aktaş K. “Effect of einkorn wheat flour (Triticum monococcum L.) on the quality characteristics of cake”. 6th International Conference on Sustainable Agriculture and Environment, Konya, Turkey, 3-5 October 2019.
  • [15] Levent H. “Performance of einkorn (Triticum monococcum L.) flour in the manufacture of traditional Turkish noodle”. GIDA (The Journal of Food), 44(5), 932-942, 2019.
  • [16] Geisslitz S, Wieser H, Scherf KA, Koehler P. “Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn”. Journal of Cereal Science, 83, 204-212, 2018.
  • [17] Grausgruber H, Miesenberger S, Schoenlechner R, Vollmann J. “Influence of dough improvers on whole-grain bread quality of einkorn wheat”. Acta Alimentaria, 37(3), 379-390, 2008.
  • [18] Wójtowicz A, Mitrus M, Oniszczuk T, Mościcki L, Krȩcisz M, Oniszczuk A. “Selected physical properties, texture and sensory characteristics of extruded breakfast cereals based on wholegrain wheat flour”. Agriculture and Agricultural Science Procedia, 7, 301-308, 2015.
  • [19] FDA-Food and Drug Administration “Health Claim Notification for Whole Grain Foods with Moderate Fat Content”. http://www.fda.gov/food/food-labelingnutrition/health-claim-notification-whole-grain-foodsmoderate-fat-content (08.11.2021).
  • [20] Schmiele M, Jaekel LZ, Patricio SMC, Steel CJ, Chang YK. “Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour”. International Journal of Food Science and Technolology, 47, 2141-2150, 2012.
  • [21] Hidalgo A, Brandolini A. “Tocols stability during bread, water biscuit and pasta processing from wheat flours”. Journal of Cereal Science, 52, 254-259, 2010.
  • [22] Topkaya C, Isik F. “Effect of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes”. Journal of Food Processing and Preservation, 43, 2019. https://doi.org/10.1111/jfpp.13868.
  • [23] AOAC-Association of Official Analytical Chemists, “Official Methods of Analysis of the AOAC International (Method 934.01, 942.05, 988.05, 954.02)”. Washington DC, USA, 15,1990.
  • [24] AACC- American Association of Cereal Chemists, “Determination of Soluble, Insoluble and Total Dietary Fiber in Foods and Food Products (Method 32-07)”. St. Paul, Minnesota, USA, 9, 1995.
  • [25] AOAC-Association of Official Analytical Chemists “Total, Insoluble and Soluble Dietary Fiber in Food-EnzymaticGravimetric Method (Method 991.43)”. Gaithersburg, USA, 16, 1995.
  • [26] Turk Aslan S, Isik F. “Effects of pseudocereal flours addition on chemical and physical properties of glutenfree crackers”. Food Science and Technology (Campinas), 2022. https://doi.org/10.1590/fst.52521
  • [27] Ozgoren E, Isik F, Yapar A. “Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers”. Journal of Food Measurement and Characterization, 13, 2812-2821, 2019.
  • [28] Singleton VL, Orthofer R, Lamuela-Raventós RM. “Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent”. Methods in Enzymology, 299, 152-178, 1998.
  • [29] Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Hawkins Byrne D. “Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts”. Journal of Food Composition and Analysis, 19(6- 7), 669-675, 2006.
  • [30] AACC-American Association of Cereal Chemists “Approved methods of the American Association of Cereal Chemists (Method 10-91)”. St. Paul, Minnesota, USA 10, 2000.
  • [31] Hidalgo A, Brandolini A. “Nutritional properties of einkorn wheat (Triticum monococcum L.)”. Journal of the Science of Food and Agriculture, 94, 601-612, 2014.
  • [32] Toledo I, Burlingame B. “Biodiversity and nutrition: A common path toward global food security and sustainable development”. Journal of Food Composition and Analysis, 19(6-7), 477-483, 2006.
  • [33] Sidhu JS, Al-Hooti SN, Al-Saqer JM. “Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread”. Food Chemistry, 67, 365-371, 1999.
  • [34] Slavin JL. “Mechanisms for the impact of whole grain foods on cancer risk”. Journal of the American College and Nutrition, 19(3), 300-307, 2000.
  • [35] Žilić S, Aktağ IG, Dodig D, Gökmen V. “Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals”. Food Research International, 2021. https://doi.org/10.1016/j.foodres.2021.110352
  • [36] Hidalgo A, Fongaro L, Brandolini A. “Colour screening of whole meal flours and discrimination of seven Triticum subspecies”. Journal of Cereal Science, 77, 9-16, 2017.
  • [37] Van Boxstael F, Aerts H, Linssen S, Latré J, Christiaens A, Haesaert G, Dierickx I, Brusselle J, De Keyzer W. “A comparison of the nutritional value of einkorn, emmer, khorasan and modern wheat: whole grains, processed in bread, and population-level intake implications”. Journal of the Science of Food and Agriculture, 100, 4108-4118, 2020.
  • [38] Karnopp AR, Figueroa AM, Los PR, Teles JC, Simões DRS, Barana AC, Kubiaki FT, Oliveira JGB, Granato D. “Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies”. Food Science and Technology (Campinas), 35(4), 750-756, 2015.
  • [39] Baysal A. Nutrition (in Turkish), Ankara, Turkey, Hatiboğlu Publications, 2006.
  • [40] Işık F, Topkaya C. "Domates çekirdeği ilave edilerek üretilen krakerlerin bazı kimyasal, fiziksel ve duyusal özellikleri”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 27(3), 926-932, 2017.
  • [41] Li Y, Ma D, Sun D, Wang C, Zhang J, Xie Y, Guo T. “Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods”. The Crop Journal, 3, 328-334, 2015.
  • [42] Yu L, Nanguet A-L, Beta T. “Comparison of antioxidant properties of refined and whole wheat flour and bread”. Antioxidants, 2, 370-383, 2013.
  • [43] Majzoobi M, Ghiasi F, Habibi M, Hedayati S, Farahnaky A. “Influence of soy protein isolate on the quality of batter and sponge cake”. Journal of Food Processing and Preservation, 38(3), 1164-1170, 2014.
  • [44] Majzoobi M, Habibi M, Hedayati S, Ghiasi F, Farahnaky A. “Effects of commercial oat fiber on characteristics of batter and sponge cake”. Journal of Agricultural Science and Technology, 17, 99-107, 2015.
  • [45] Singh M, Liu SX, Vaughn SF. “Effect of corn bran as dietary fiber addition on baking and sensory quality”. Biocatalysis and Agricultural Biotechnolgy, 1, 348-352, 2012.
  • [46] Yamauchi, J. Handbook of colour science, Japanese Academy of Colour Science, Tokyo, Japan, 1989.
  • [47] Wilderjans E, Luyts A, Brijs K, Delcour JA. “Ingredient functionality in batter type cake making”. Trends in Food Science and Technology, 30, 6-15, 2013.
  • [48] Gómez M, Manchón L, Oliete B, Ruiz E, Caballero PA. “Adequacy of wholegrain non-wheat flours for layer cake elaboration”. LWT- Food Science and Technology, 43, 507-513, 2010.
  • [49] Deleu LJ, Wilderjans E, Van Haesendonck I, Brijs K, Delcour JA. “Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins”. Food Hydrocolloids, 61, 409-414, 2016.
  • [50] Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H. “Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications”. Food Chemistry, 124, 411-421, 2011.
  • [51] Gómez M, Oliete B, Rosell CM, Pando V, Fernández E. “Studies on cake quality made of wheat-chickpea flour blends”. LWT- Food Science and Technology, 41, 1701-1709, 2008.
  • [52] Ates G, Elmacı Y. “Physical, chemical and sensory characteristics o fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution”. Journal of Food Measurement and Characterization, 13, 755-763, 2019.
  • [53] Aydogdu A, Sumnu G, Sahin S. “Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes”. Journal of Food Science and Technology, 55, 667-677, 2018.
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Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours

Yıl 2022, Cilt: 28 Sayı: 7, 1051 - 1061, 30.12.2022

Öz

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.

Kaynakça

  • [1] Løje H, Møller B, Laustsen AM, Hansen Å. “Chemical composition, functional properties and sensory profilling of einkorn (Triticum monococcum L.)”. Journal of Cereal Science, 37, 231-240, 2003.
  • [2] Zaharieva M, Monneveux P. “Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum): the long life of a founder crop of agriculture”. Genetic Resources and Crop Evolution, 61, 677-706, 2014.
  • [3] Hidalgo A, Brandolini A. “Nitrogen fertilization effects on technological parameters and carotenoid, tocol and phenolic acid content of einkorn (Triticum monococcum L. subsp. monococcum): A two-year evaluation”. Journal of Cereal Science, 73,18-24, 2017.
  • [4] Hendek Ertop M, Atasoy R. “Comparison of physicochemical attributes of einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum) and evaluation of morohological properties using scanning electron microscopy and image analysis”. Tarım Bilimleri Dergisi, 25, 93-99, 2019.
  • [5] Biel W, Jaroszewska A, Stankowski S, Sobolewska M, Kepinska-Pacelik J. “Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains”. European Food Research and Technology, 247, 1525-1538, 2021
  • [6] Turhan Ş, Kurnaz A. “Analysis of macro- and microminerals content in the einkorn (Triticum monococcum L.) samples cultuvated in Kastamonu, Turkey”. Turkish Journal of Agriculture- Food Science and Technology, 9(8), 1436-1442, 2021.
  • [7] Kızılaslan Y. Siyez Unu ile Üretilen Bebe Bisküvilerinde Protein ve Karbonhidrat Sindirilebilirliğinin İncelenmesi. Yüksek Lisans. Tezi İstanbul Sabahattin Zaim Üniversitesi, İstanbul, Türkiye, 2020.
  • [8] Kissing-Kucek L, Veenstra LD, Amnuaycheeva P, Sorrells ME. “A grounded guide to gluten: How modern genotypes and processing impact wheat sensitivity”. Comprehensive Reviews in Food Science and Food Safety, 14, 285-302, 2015.
  • [9] Yilmaz VA, Koca AF. “Quality, sensorial and textural properties of einkorn and durum bulgur produced with several methods”. International Journal of Gastronomy and Food Science, 22, 1-9, 2020.
  • [10] Hidalgo A, Brandolini A. Nutritional, Technological, and health aspects of einkorn flour and bread. Editors: Preedy VR, Watson RR, Patel VB. Flour and Breads and Their Fortification in Health and Disease Prevention, 99-110, New York, USA, Elsevier Inc. Academic Press, 2019.
  • [11] Agnello PD, Landriscina L, Schiavulli A, Lamacchia C. “Polymeric proteins formation during pasta-making with einkorn (Triticum monococcum) and semolina mixtures and effects on cooking behavior and acceptability”. Journal of Food Processing  Technology, 2016. https://doi.org/10.4172/2157-7110.1000548
  • [12] Goranova Z, Baeva M, Stankov S, Zsivanovitz G. “Sensory characteristics and textural changes during storage of sponge cake with functional ingredients”. Journal of Food Physics, 28-29, 70-79, 2016.
  • [13] Brandolini A, Lucisano M, Mariotti M, Hidalgo A. “A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta”. Journal of Cereal Science, 82, 57-64, 2018.
  • [14] Levent H, Aktaş K. “Effect of einkorn wheat flour (Triticum monococcum L.) on the quality characteristics of cake”. 6th International Conference on Sustainable Agriculture and Environment, Konya, Turkey, 3-5 October 2019.
  • [15] Levent H. “Performance of einkorn (Triticum monococcum L.) flour in the manufacture of traditional Turkish noodle”. GIDA (The Journal of Food), 44(5), 932-942, 2019.
  • [16] Geisslitz S, Wieser H, Scherf KA, Koehler P. “Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn”. Journal of Cereal Science, 83, 204-212, 2018.
  • [17] Grausgruber H, Miesenberger S, Schoenlechner R, Vollmann J. “Influence of dough improvers on whole-grain bread quality of einkorn wheat”. Acta Alimentaria, 37(3), 379-390, 2008.
  • [18] Wójtowicz A, Mitrus M, Oniszczuk T, Mościcki L, Krȩcisz M, Oniszczuk A. “Selected physical properties, texture and sensory characteristics of extruded breakfast cereals based on wholegrain wheat flour”. Agriculture and Agricultural Science Procedia, 7, 301-308, 2015.
  • [19] FDA-Food and Drug Administration “Health Claim Notification for Whole Grain Foods with Moderate Fat Content”. http://www.fda.gov/food/food-labelingnutrition/health-claim-notification-whole-grain-foodsmoderate-fat-content (08.11.2021).
  • [20] Schmiele M, Jaekel LZ, Patricio SMC, Steel CJ, Chang YK. “Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour”. International Journal of Food Science and Technolology, 47, 2141-2150, 2012.
  • [21] Hidalgo A, Brandolini A. “Tocols stability during bread, water biscuit and pasta processing from wheat flours”. Journal of Cereal Science, 52, 254-259, 2010.
  • [22] Topkaya C, Isik F. “Effect of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes”. Journal of Food Processing and Preservation, 43, 2019. https://doi.org/10.1111/jfpp.13868.
  • [23] AOAC-Association of Official Analytical Chemists, “Official Methods of Analysis of the AOAC International (Method 934.01, 942.05, 988.05, 954.02)”. Washington DC, USA, 15,1990.
  • [24] AACC- American Association of Cereal Chemists, “Determination of Soluble, Insoluble and Total Dietary Fiber in Foods and Food Products (Method 32-07)”. St. Paul, Minnesota, USA, 9, 1995.
  • [25] AOAC-Association of Official Analytical Chemists “Total, Insoluble and Soluble Dietary Fiber in Food-EnzymaticGravimetric Method (Method 991.43)”. Gaithersburg, USA, 16, 1995.
  • [26] Turk Aslan S, Isik F. “Effects of pseudocereal flours addition on chemical and physical properties of glutenfree crackers”. Food Science and Technology (Campinas), 2022. https://doi.org/10.1590/fst.52521
  • [27] Ozgoren E, Isik F, Yapar A. “Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers”. Journal of Food Measurement and Characterization, 13, 2812-2821, 2019.
  • [28] Singleton VL, Orthofer R, Lamuela-Raventós RM. “Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent”. Methods in Enzymology, 299, 152-178, 1998.
  • [29] Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Hawkins Byrne D. “Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts”. Journal of Food Composition and Analysis, 19(6- 7), 669-675, 2006.
  • [30] AACC-American Association of Cereal Chemists “Approved methods of the American Association of Cereal Chemists (Method 10-91)”. St. Paul, Minnesota, USA 10, 2000.
  • [31] Hidalgo A, Brandolini A. “Nutritional properties of einkorn wheat (Triticum monococcum L.)”. Journal of the Science of Food and Agriculture, 94, 601-612, 2014.
  • [32] Toledo I, Burlingame B. “Biodiversity and nutrition: A common path toward global food security and sustainable development”. Journal of Food Composition and Analysis, 19(6-7), 477-483, 2006.
  • [33] Sidhu JS, Al-Hooti SN, Al-Saqer JM. “Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread”. Food Chemistry, 67, 365-371, 1999.
  • [34] Slavin JL. “Mechanisms for the impact of whole grain foods on cancer risk”. Journal of the American College and Nutrition, 19(3), 300-307, 2000.
  • [35] Žilić S, Aktağ IG, Dodig D, Gökmen V. “Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals”. Food Research International, 2021. https://doi.org/10.1016/j.foodres.2021.110352
  • [36] Hidalgo A, Fongaro L, Brandolini A. “Colour screening of whole meal flours and discrimination of seven Triticum subspecies”. Journal of Cereal Science, 77, 9-16, 2017.
  • [37] Van Boxstael F, Aerts H, Linssen S, Latré J, Christiaens A, Haesaert G, Dierickx I, Brusselle J, De Keyzer W. “A comparison of the nutritional value of einkorn, emmer, khorasan and modern wheat: whole grains, processed in bread, and population-level intake implications”. Journal of the Science of Food and Agriculture, 100, 4108-4118, 2020.
  • [38] Karnopp AR, Figueroa AM, Los PR, Teles JC, Simões DRS, Barana AC, Kubiaki FT, Oliveira JGB, Granato D. “Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies”. Food Science and Technology (Campinas), 35(4), 750-756, 2015.
  • [39] Baysal A. Nutrition (in Turkish), Ankara, Turkey, Hatiboğlu Publications, 2006.
  • [40] Işık F, Topkaya C. "Domates çekirdeği ilave edilerek üretilen krakerlerin bazı kimyasal, fiziksel ve duyusal özellikleri”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 27(3), 926-932, 2017.
  • [41] Li Y, Ma D, Sun D, Wang C, Zhang J, Xie Y, Guo T. “Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods”. The Crop Journal, 3, 328-334, 2015.
  • [42] Yu L, Nanguet A-L, Beta T. “Comparison of antioxidant properties of refined and whole wheat flour and bread”. Antioxidants, 2, 370-383, 2013.
  • [43] Majzoobi M, Ghiasi F, Habibi M, Hedayati S, Farahnaky A. “Influence of soy protein isolate on the quality of batter and sponge cake”. Journal of Food Processing and Preservation, 38(3), 1164-1170, 2014.
  • [44] Majzoobi M, Habibi M, Hedayati S, Ghiasi F, Farahnaky A. “Effects of commercial oat fiber on characteristics of batter and sponge cake”. Journal of Agricultural Science and Technology, 17, 99-107, 2015.
  • [45] Singh M, Liu SX, Vaughn SF. “Effect of corn bran as dietary fiber addition on baking and sensory quality”. Biocatalysis and Agricultural Biotechnolgy, 1, 348-352, 2012.
  • [46] Yamauchi, J. Handbook of colour science, Japanese Academy of Colour Science, Tokyo, Japan, 1989.
  • [47] Wilderjans E, Luyts A, Brijs K, Delcour JA. “Ingredient functionality in batter type cake making”. Trends in Food Science and Technology, 30, 6-15, 2013.
  • [48] Gómez M, Manchón L, Oliete B, Ruiz E, Caballero PA. “Adequacy of wholegrain non-wheat flours for layer cake elaboration”. LWT- Food Science and Technology, 43, 507-513, 2010.
  • [49] Deleu LJ, Wilderjans E, Van Haesendonck I, Brijs K, Delcour JA. “Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins”. Food Hydrocolloids, 61, 409-414, 2016.
  • [50] Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H. “Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications”. Food Chemistry, 124, 411-421, 2011.
  • [51] Gómez M, Oliete B, Rosell CM, Pando V, Fernández E. “Studies on cake quality made of wheat-chickpea flour blends”. LWT- Food Science and Technology, 41, 1701-1709, 2008.
  • [52] Ates G, Elmacı Y. “Physical, chemical and sensory characteristics o fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution”. Journal of Food Measurement and Characterization, 13, 755-763, 2019.
  • [53] Aydogdu A, Sumnu G, Sahin S. “Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes”. Journal of Food Science and Technology, 55, 667-677, 2018.
  • [54] Mamat H, Hill SE. “Effect of fat types on the structure and textural properties of dough and semi-sweet biscuit”. Journal of Food Science and Technology, 51(9), 1998-2005, 2014.
  • [55] Kaur R, Kaur M. “Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed”. LWT- Food Science and Technology, 91, 278-285, 2018.
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Kimya Müh. / Tekstil Müh. / Gıda Müh.
Yazarlar

Fatma Isık Bu kişi benim

Ezgi Ozgoren Bu kişi benim

Yagmur Sola Bu kişi benim

Yayımlanma Tarihi 30 Aralık 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 28 Sayı: 7

Kaynak Göster

APA Isık, F., Ozgoren, E., & Sola, Y. (2022). Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 28(7), 1051-1061.
AMA Isık F, Ozgoren E, Sola Y. Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. Aralık 2022;28(7):1051-1061.
Chicago Isık, Fatma, Ezgi Ozgoren, ve Yagmur Sola. “Comparison of Quality Characteristics of Muffins Produced With Einkorn, Whole Grain and White Wheat Flours”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 28, sy. 7 (Aralık 2022): 1051-61.
EndNote Isık F, Ozgoren E, Sola Y (01 Aralık 2022) Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 28 7 1051–1061.
IEEE F. Isık, E. Ozgoren, ve Y. Sola, “Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 28, sy. 7, ss. 1051–1061, 2022.
ISNAD Isık, Fatma vd. “Comparison of Quality Characteristics of Muffins Produced With Einkorn, Whole Grain and White Wheat Flours”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 28/7 (Aralık 2022), 1051-1061.
JAMA Isık F, Ozgoren E, Sola Y. Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2022;28:1051–1061.
MLA Isık, Fatma vd. “Comparison of Quality Characteristics of Muffins Produced With Einkorn, Whole Grain and White Wheat Flours”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 28, sy. 7, 2022, ss. 1051-6.
Vancouver Isık F, Ozgoren E, Sola Y. Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2022;28(7):1051-6.





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