SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER

Year 2019, Volume: 44 Issue: 5, 907 - 918, 17.08.2019

Gülşah Çalışkan Koç , Tuğçe Erbakan Elif Arıcı Safiye Nur Dirim

https://doi.org/10.15237/gida.GD19047

Cited By: 2

Abstract

The aim of this study is to
investigate the production of functional cakes with enriched nutritional value
and flavor with the addition of spinach powder (SP) to the formulation as a
replacement for the wheat flour at different ratios. The addition of SP
resulted in a significant decrease in the moisture content (26.63 - 28.96% for
the batters and 12.75 - 22.33% for the cakes) and water activity (0.902 - 0.880
for the batters and 0.722 - 0.822 for the cakes) values (P<0.05).  The addition of SP caused a significant
change in the color of the batters and cakes. The vitamin C content of the
batters and cakes increased depending on the amount of SP (P<0.05).  The highest weight loss (14.83%) and cooking
yield (89.40%) values were observed for the plain cake and cake with 10% SP,
respectively, where this cake had the highest sensorial acceptability by the
panelists.

Keywords

Cake, Spinach Powder, Microwave, Vitamin C, Sensory analysis

ISPANAK TOZU İLE ZENGİNLEŞTİRİLMİŞ KEKLERİN KALİTE PARAMETRELERİ İLE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bu çalışmanın amacı, kek
formülasyonuna ıspanak tozu ilavesi ile zenginleştirilmiş besin değeri ve lezzetiyle
yeni fonksiyonel bir kekin üretilmesidir. Mikrodalga kurutucuda kurutulmuş
ıspanak tozu kek formülasyonuna buğday unuyla yer değiştirme prensibiyle farklı
oranlarda eklenmiştir. Kek formülasyonuna ilave edilen ıspanak tozu miktarı
arttıkça nem içeriği (kek hamurlarında % 26.63- 28.96 ve keklerde %
12.75-22.33) ve su aktivitesi (kek hamurlarında 0.902-0.880 ve keklerde
0.722-0.822) değerlerinde azalma meydana geldiği gözlenmiştir (P <0.05).
Ispanak tozu ilavesi kek hamuru ve keklerin renk değerlerinde önemli bir
değişime neden olmuştur. Ispanak tozu miktarına bağlı olarak C vitamini
içeriğinde artış meydana geldiği görülmüştür (P <0.05).  En yüksek ağırlık kaybı (%14.83) ve pişme
verimi (%89.40) sırasıyla sade kek ve %10 ıspanak tozu içeren keklerde
gözlenmiştir. Duyusal değerlendirme sonuçlarına göre, %10 ıspanak tozu içeren
keklerin panelistler tarafından en yüksek kabul edilebilirliğe sahip olduğu
gözlenmiştir.

Keywords

Kek, Ispanak Tozu, Mikrodalga, C Vitamini, Duyusal analiz

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