BUĞDAY UNU YERİNE PATATES UNU İKAMESİNİN KAPKEKLERİN FİZİKSEL KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2020, Volume: 45 Issue: 2, 390 - 396, 15.01.2020

Kamil Gerçekaslan , Hüseyin Boz

https://doi.org/10.15237/gida.GD20018

Cited By: 1

Abstract

Bu çalışmada, buğday ununa farklı oranlarda (%0, 2.5, 5, 10, 20) patates unu ikamesinin kapkeklerin kalite özellikleri üzerine etkisi araştırılmıştır. Patates unu seviyesindeki artışla birlikte kapkeklerin ağırlık, simetri indeksi, nem ve kül içeriği değerleri artarken; hacim, spesifik hacim, pişme kaybı ve hacim indeksi değerleri önemli seviyede (P<0.01) düşmüştür. Buğday ununun patates unu ile ikamesi, keklerin dokusal özellikleri üzerinde önemli (P<0.05) bir etkiye sahip olmuştur. Genel olarak, patates unu kullanımının keklerin kohesivlik değeri üzerinde olumlu bir etkisi var iken, elastikiyet değeri üzerinde olumsuz bir etkisi olduğu gözlenmiştir. Patates unu seviyesindeki artışın, özellikle depolamanın son gününde sertlik değerinde bir artışa neden olduğu tespit edilmiştir. Bu çalışmanın sonucunda, patates ununun, keklerin fiziksel kalite özellikleri üzerinde herhangi bir olumsuz etkisi olmadan %5'e kadar buğday ununa ikame edilebileceği sonucuna varılmıştır.

Keywords

Kapkek, patates unu, kalite parametreleri, tekstürel özellikler

Supporting Institution

Nevşehir Hacı Bektaş Veli Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

NEÜBAP16F23

EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKE

Abstract

In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, baking loss and volume index values of the cupcake samples decreased significantly (p<0.01) with the increased potato flour level, while the weight, symmetry index, moisture, and ash content values increased. The replacement of wheat flour with the potato flour had a significant (p<0.05) effect on the textural properties of cupcakes. In general, it was observed that potato flour usage had a positive effect on cohesiveness value while it had a negative effect on the springiness value of cupcakes. It was detected that the increase in the potato flour level caused an increase in hardness value especially on the last day of storage. As a result of this study, it was concluded that potato flour may replace with wheat flour up to %5 without any adverse effects on the physical quality properties of the cupcakes.

Keywords

Cupcake, potato flour, quality parameters, textural properties

Project Number

NEÜBAP16F23

References

• AACC. (2003). Approved methods of the American Association of Cereal Chemists (10th ed.). St. Paul, MN: The Association.
• AACC. (2010). Approved methods of the American Association of Cereal Chemists. 11th ed. American Association of Cereal Chemists, St. Paul, MN, USA: 2010. Method 10-91.
• Ben, J.K., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., Nouri-Ellouz O. (2017). Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry, 217: 668-677.
• Dhingra, S., Jood, S. (2001). Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chemistry, 77(4): 479‐88.
• Elgün, A., Ertugay, Z., Certel, M., Kotancilar, H.G. (2002). Guide book for analytical quality control and laboratory for cereal and cereal products. Publication No. 335. Atatürk University, Erzurum. pp.245.
• Göçmen, D. (1993). The effect of flour and additives on bread quality and staling. Gıda (The Journal of Food), 18(5): 325-331.
• Karaoğlu, M.M., Kotancilar, H.G., Gerçekaslan, K.E. (2008). The effect of par-baking and frozen storage time on the quality of cupcake. International Journal of Food Science and Technology, 43(10): 1778-1785.
• Kim, S.Y., Gunasekaran, S., Olson, N. (2004). Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese. Journal of Dairy Science, 87(2): 274-283.
• Krinsky, N.I., Johnson, E.J. (2005). Carotenoid actions and their relation to health and disease. Molecular Aspects of Medicine, 26(6): 459-516.
• Lee, J.H. (2015). Physicochemical and sensory characteristics of sponge cakes with Rubus coreanus powder. Preventive Nutrition and Food Science, 20(3): 204-209.
• Matter, A.A. (2015). Quality evaluation of wheat-sweet potato composite flours and their utilization in bread making. International Journal of Advanced Research in Biological Sciences, 2(11): 294-303.
• Misra, A., Kulshrestha, K. (2003). Potato flour incorporation in biscuit manufacture. Plant Foods for Human Nutrition, 58(3): 1-9.
• Pongjaruvat, W., Methacanon, P., Seetapan, N., Fuongfuchat, A., Gamonpilas, C. (2014). Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads. Food Hydrocolloids, 36: 143-150.
• Sandoval, E.R., Sandoval, G., Rodrigez, M.C. (2012). Effect of quinoa and potato flours on the thermomechanical and bread making properties of wheat flour. Brazilian Journal of Chemical Engineering, 29(3): 503-510.
• Schober, T.J., O’Brrien, C.M., McCarty, D., Darnedde, A., Arendt, E.K. (2003). Influence of gluten free flour mixes and fat powder on the quality of gluten free biscuits. European Food Research and Technology, 216(5): 369-376.
• Seçkin, R. (1979). Ekmeklik una patates unu katılması. Gıda, 4(2): 69-70.
• Van Hal, M. (2000). Quality of sweet potato flour during processing and storage. Food Reviews International, 16(1): 1-37.
• Xing-Li, L., Tai-Hua, M., Hong-Nan, S., Miao, Z., Jing-Wang, C. (2016). Influence of potato flour on dough rheological properties and quality of steamed bread. Journal of Integrative Agriculture, 15(11): 2666-2676.
• Yalçın, M.Y., Şeker, M. (2016). Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat. LWT-Food Science and Technology, 68: 153-159.