INVESTIGATION OF THE EFFECTS OF CHIA AND FLAXSEED GEL USED EGG REPLACERS ON PANCAKE BATTER RHEOLOGY AND PRODUCT PROPERTIES

Year 2021, Volume: 46 Issue: 6, 1397 - 1414, 15.10.2021

Selen Erkoç , İpek Özcan , Esra Özyiğit Seher Kumcuoğlu , Şebnem Tavman

https://doi.org/10.15237/gida.GD21098

Cited By: 2

Abstract

In this study, the effects of the addition of chia and flaxseed gel as egg white replacers on the rheological properties of pancake batter and some quality properties of pancake samples were investigated. Chia and flaxseed gel were used in two different proportions (50%, 100%) as egg white replacers. It has been revealed that the flow behavior properties of pancake batters can be explained by the power law model (R2=0.987-0.998) and the samples exhibited shear-thinning behavior. The use of chia and flaxseed gel increased the elastic (Gˈ) and viscous modulus (G") values. It was determined that the protein content decreased with increased ratio of chia and flaxseed gel (P <0.05). By examining the scanning electron microscope images, porosity of the samples decreased with the increase of chia and flaxseed gel, and the samples showed a more layered and fragile structure with the increase of chia seed gel.

Keywords

Egg replacers, vegetable egg replacers, chia seed, flaxseed, rheology

YUMURTA İKAMESİ OLARAK KULLANILAN ÇİYA VE KETEN TOHUMU JELİNİN PANKEK HAMURU REOLOJİSİ VE ÜRÜN ÖZELLİKLERİ ÜZERİNE ETKİSİNİN İNCELENMESİ

Abstract

Bu çalışmada, yumurta beyazı ikamesi olarak çiya ve keten tohumu jeli ilavesinin pankek hamurunun reolojik özellikleri ve pankek örneklerinin bazı kalite özellikleri üzerine etkileri incelenmiştir. Çiya ve keten tohumu jeli yumurta beyazı ikamesi olarak iki farklı oranda (%50, %100) kullanılmıştır. Pankek hamurlarının akış davranışlarının üssel model ile açıklanabildiği (R2=0.987-0.998) ve örneklerin kayma ile incelen davranış gösterdiği saptanmıştır. Çiya ve keten tohumu jelinin kullanımıyla elastik (Gˈ) ve viskoz modül (G") değerlerinin arttığı görülmüştür. Çiya ve keten tohumu jeli oranının artmasıyla örneklerin protein içeriğinin azaldığı (P <0.05) belirlenmiştir. Taramalı elektron mikroskobu görüntülerinden formülasyondaki çiya ve keten tohumu jeli oranlarının artmasıyla örneklerdeki gözenekliliğin azaldığı ve çiya tohumu jelinin artmasıyla örneklerin daha katmanlı ve kırılgan bir yapı gösterdiği gözlemlenmiştir.

Keywords

Yumurta ikameleri, bitkisel yumurta ikameleri, çiya tohumu, keten tohumu, reoloji

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