USAGE OF SOME PSEUDOCEREALS IN THE GLUTEN-FREE CAKE PRODUCTION

Year 2019, , 770 - 780, 17.08.2019

Ceren Mutlu , Sultan Arslan Tontul , Cihadiye Candal , Mustafa Erbaş

https://doi.org/10.15237/gida.GD19073

Cited By: 4

Abstract

The aim of this study was to
determine the usability of pseudocereals (chia, amaranth, quinoa, and
buckwheat) in cake production and their effect on some properties of cake. For
that purpose, four different cake flour mixtures were prepared by using corn
and rice starches (45:45%) and whole-grain milled pseudocereals (10%). Some
physical (color, specific volume, and texture), chemical (moisture, water
activity, resistant starch, glycemic index, and antioxidant activity) and
sensory analyses were performed to both samples produced with these mixtures
and the control samples. The hardness and chewiness values of the samples
varied between 1234.21-1709.50g and 668.09-996.27, respectively. The resistant starch
content of the samples with pseudocereals was between 0.17-0.22% and they could
be classified as low glycemic index food because their glycemic index values
were lower than 55. As a result, pseudocereals could be used to vary
gluten-free cake and chia containing cake samples distinguished in terms of
softness, high antioxidant activity and sensorial properties among other cake
samples with pseudocereals.

Keywords

Chia, amaranth, quinoa, buckwheat, gluten-free cake, celiac

BAZI TAHIL BENZERİ ÜRÜNLERİN GLUTENSİZ KEK ÜRETİMİNDE KULLANIMI

Abstract

Araştırmada bazı tahıl benzeri
ürünlerin (çiya, amarant, kinoa ve karabuğday) glutensiz kek üretiminde
kullanılabilirliğinin ve bu ürünlerin keklerin bazı özellikleri üzerine
etkilerinin belirlenmesi amaçlanmıştır. Bu amaçla dört farklı kek unu karışımı;
mısır (%45) ve pirinç (%45) nişastası ve tam tane olarak öğütülmüş tahıl
benzeri ürünler (%10) kullanılarak hazırlanmıştır. Bu karışımlar ile üretilen
kek örnekleri ve kontrol kek örneklerine; bazı fiziksel (renk, spesifik hacim
ve tekstür), kimyasal (nem, su aktivitesi, dirençli nişasta, glisemik indeks ve
antioksidan aktivite) ve duyusal analizler yapılmıştır. Kek örneklerinin
sertlik ve çiğnenebilirlik değerlerinin 1234.21-1709.50g ve 668.09-996.27
aralıklarında değiştiği belirlenmiştir. Tahıl benzeri ürün ilavesiyle
hazırlanan keklerin dirençli nişasta içeriklerinin %0.17-0.22 arasında olduğu
ve tahmini glisemik indekslerinin ise 55 değerinden düşük olmaları sebebiyle
düşük glisemik indeksli gıda sınıfı içerisinde yer alabileceği tespit
edilmiştir. Yapılan değerlendirmeler neticesinde glutensiz keklerin
çeşitlendirilmesinde tahıl benzeri ürünlerin kullanılabileceği ve bunların
arasında ise çiyanın yumuşaklık, yüksek antioksidan aktivite ve duyusal
özellikleri itibariyle öne çıktığı sonucuna ulaşılmıştır.

Keywords

Çiya, amarant, kinoa, karabuğday, glutensiz kek, çölyak

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