SavedAdd your journal

Journals / Toros University Journal of Food Nutrition and Gastronomy / 2026 / Cilt: 5 Sayı: 1

Enhancing Dietary Fiber in Gluten-Free Cakes: The Potential of Date and Olive Seed Powders

Glutensiz Kekte Diyet Lifi Zenginleştirilmesi: Hurma ve Zeytin Çekirdeği Unu Kullanımı

Elif Akbaş(MARMARA ÜNİVERSİTESİ)0009-0004-0330-5245
Zehra Margot Çelik(MARMARA ÜNİVERSİTESİ)0000-0002-4622-9252
Dilara Akgül(MARMARA ÜNİVERSİTESİ)0009-0007-0223-650X
Duygu Seray Kopartma(MARMARA ÜNİVERSİTESİ)0009-0001-0285-3168
Pelin Su Çuğ(MARMARA ÜNİVERSİTESİ)0009-0005-3667-9355
Pages
1–10
Publication Date
2026-07-01
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Sensory evaluation was conducted with 15 panelists using a single-blind design, and the following attributes were assessed: volume, texture, chewiness, softness, pore structure, aroma, odor, taste, color, and overall acceptability.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to evaluate the nutritional and sensory properties of gluten-free cakes enriched with date seed powder and olive seed powder, developed for individuals with celiac disease.
📊
Key Findings & Data:Sensory evaluation was conducted with 15 panelists using a single-blind design, and the following attributes were assessed: volume, texture, chewiness, softness, pore structure, aroma, odor, taste, color, and overall acceptability.
💡
Conclusion & Impact:Future studies are recommended to systematically test substitution levels, evaluate the effect of particle size, and produce clinical evidence on the bioavailability of phenolic compounds in seed powders.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:gluten · hurma çekirdeği · zeytin çekirdeği

Abstract

This study aimed to evaluate the nutritional and sensory properties of gluten-free cakes enriched with date seed powder and olive seed powder, developed for individuals with celiac disease. Three different cake formulations were prepared; the control group contained only gluten-free flour, and the other two formulations had half of the flour replaced with seed powders. Dietary fiber and antioxidant compounds were analyzed. Sensory evaluation was conducted with 15 panelists using a single-blind design, and the following attributes were assessed: volume, texture, chewiness, softness, pore structure, aroma, odor, taste, color, and overall acceptability. The cake containing date seed powder (17.79%) and the cake containing olive seed powder (16.27%) had markedly higher fiber content compared with the control cake (5.47%). Synthetic antioxidant compounds (octyl gallate, dodecyl gallate, BHA) were not detected. The gluten-free control cake received the highest scores for texture, chewiness, softness, volume, and overall acceptability (p<0.05). The cake with date seed powder showed moderate acceptance for these parameters, whereas the cake with olive seed powder received the lowest scores. No significant differences were found among the samples in terms of pore structure, color, odor, and flavor (p>0.05). The findings indicate that seed powders increase fiber content, although high substitution levels may adversely affect certain sensory characteristics. In conclusion, date seed powder is a promising ingredient for increasing fiber content in gluten-free products, whereas olive seed powder, although rich in phenols, requires further optimization regarding its sensory properties. Future studies are recommended to systematically test substitution levels, evaluate the effect of particle size, and produce clinical evidence on the bioavailability of phenolic compounds in seed powders.

Özet

Bu çalışma, çölyak hastaları için geliştirilen hurma çekirdeği tozu ve zeytin çekirdeği tozu ile zenginleştirilmiş glutensiz keklerin besinsel ve duyusal özelliklerini değerlendirmeyi amaçlamıştır. Araştırmada üç farklı kek formülasyonu hazırlanmış; kontrol grubunda yalnızca glutensiz un kullanılırken, diğer iki formülasyonda unun yarısı hurma veya zeytin çekirdeği tozu ile ikame edilmiştir. Lif miktarı ve antioksidan bileşikler analiz edilmiştir. Duyusal değerlendirme, 15 panelist ile tek körleme yöntemi kullanılarak yürütülmüş; hacim, doku, çiğnenebilirlik, yumuşaklık, gözenek yapısı, aroma, koku, tat, renk ve genel beğeni durumu değerlendirilmiştir. Hurma çekirdeği tozu içeren kekin (%17,79) ve zeytin çekirdeği tozu içeren kekin (%16,27) lif içeriğinin kontrol kekine (%5,47) kıyasla belirgin şekilde yüksek olduğu bulunmuştur. Tüm örneklerde sentetik antioksidan bileşikler (oktil gallat, dodesil gallat, BHA) tespit edilmemiştir. Duyusal analiz sonucunda, glutensiz kontrol keki; doku, çiğnenebilirlik, yumuşaklık, hacim ve genel beğeni açısından istatistiksel olarak en yüksek puanları almıştır (p<0,05). Hurma çekirdeği tozu eklenen kek bu parametrelerde orta düzeyde kabul görürken, zeytin çekirdeği tozu eklenen kek en düşük puanları almıştır. Örnekler arasında gözenek yapısı, renk, koku ve lezzet açısından anlamlı fark saptanmamıştır (p>0,05). Bulgular, çekirdek tozlarının lif miktarını artırdığını, ancak yüksek ikame oranlarının bazı duyusal özellikleri olumsuz etkileyebileceğini göstermektedir. Sonuç olarak, hurma çekirdeği tozu glutensiz ürünlerde lif içeriğini artırmak için umut verici bir bileşendir; zeytin çekirdeği tozu ise fenolik açıdan değerli olmakla birlikte duyusal özelliklerde daha fazla optimizasyon gerektirmektedir. Gelecek çalışmalarda ikame düzeylerinin sistematik olarak test edilmesi, öğütme boyutunun etkisinin değerlendirilmesi ve çekirdek tozlarındaki fenolik bileşiklerin biyoyararlanımına ilişkin klinik kanıtların üretilmesi önerilmektedir.

🔖

Cite This Article

Akbaş, E., Çelik, Z. M., Akgül, D., Kopartma, D. S., Çuğ, P. S. (2026). Enhancing Dietary Fiber in Gluten-Free Cakes: The Potential of Date and Olive Seed Powders. Toros University Journal of Food Nutrition and Gastronomy, Cilt: 5 Sayı: 1, 1–10. https://doi.org/10.58625/jfng-3295

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (38)

  1. Referans1 Yağdı, S. D., & Konuşkan, Z. G. (2021). Glutensiz ürünlerde kullanılan alternatif protein kaynakları. Avrupa Bilim ve Teknoloji Dergisi, 32, 32–39. https://doi.org/10.31590/ejosat.1045522
  2. Referans2 Aziz, I., Branchi, F., & Sanders, D. S. (2015). The rise and fall of gluten! Proceedings of the Nutrition Societ,. 74(3), 221–226. https://doi.org/10.1017/S0029665115000038
  3. Referans3 Wang, X., Huang, W., Zhu, H., Zeng, X., & Zhou, Z. (2017). Protein-transitions in and out of the dough matrix in wheat flour mixing. Food Chemistry. 217, 542–551. https://doi.org/10.1016/j.foodchem.2016.08.060
  4. Referans4 Caio, G., Volta, U., Sapone, A., Leffler, D. A., De Giorgio, R., Catassi, C., & Fasano, A. (2019). Celiac disease: A comprehensive current review. BMC Medicine, 17, 142. https://doi.org/10.1186/s12916-019-1380-z
  5. Referans5 Catassi, C., Gatti, S., & Lionetti, E. (2015). World perspective and celiac disease epidemiology. Digestive Diseases, 33(2), 141–146. https://doi.org/10.1159/000369518
  6. Referans6 T.C. Sağlık Bakanlığı. (2025) Çölyak görülme sıklığı. Halk Sağlığı Genel Müdürlüğü. https://hsgm.saglik.gov.tr/tr/metabolizma-ve-colyak/colyak-gorulme-sikligi.html
  7. Referans7 T.C. Sağlık Bakanlığı. (2019) Çölyak hastalığında aile hekimleri için tanı, tedavi ve izlem rehberi. Halk Sağlığı Genel Müdürlüğü. https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-ve-hareketli-hayat-db/Dokumanlar/Kitaplar/Colyak_Hastaliginda_Aile_Hekimleri_Icin_Tani_Tedavi_ve_Izlem_Rehberi.pdf
  8. Referans8 Simón, E., Cebolla, Á., Giménez, M. J., & Sousa, C. (2023). The gluten-free diet for celiac disease: Critical insights to better understand clinical outcomes. Nutrients, 15(18), 4013. https://doi.org/10.3390/nu15184013
  9. Referans9 Ekici, L., & Ercoşkun, H. (2007). Et ürünlerinde diyet lif kullanımı. Gıda Teknolojileri Elektronik Dergisi, 1, 83–90. http://www.researchgate.net/publication/288676067
  10. Referans10 Zhang, L., Xie, J., Li, X., & Wang, J. (2025). The impact of dietary fiber on cardiovascular diseases: A scoping review. Nutrients, 17(3), 444. https://doi.org/10.3390/nu17030444
  11. Referans11 Fu, L., Li, L., Peng, Y., & Li, W. (2022). Associations between dietary fiber intake and cardiovascular risk factors: An umbrella review of meta-analyses of randomized controlled trials. Frontiers in Nutrition, 9, 972399. https://doi.org/10.3389/fnut.2022.972399
  12. Referans12 Mazzola, A. M., Farace, C., Bongiovanni, T., & Elli, L. (2024). Gluten-free diet and other celiac disease therapies: Current understanding and emerging strategies. Nutrients, 16(7), 1006. https://doi.org/10.3390/nu16071006
  13. Referans13 Ronie, M., Zainol, M., & Mamat, H. (2021). A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products. Food Research, 5(S1), 43–54. https://doi.org/10.26656/fr.2017.5(5).721
  14. Referans14 Kohli, D., Pal, A., Chaudhary, M., & Rani, R. (2023). Gluten free approach of biscuits preparation. Journal of Agriculture and Food Research, 14, 100683. https://doi.org/10.1016/j.jafr.2023.100683
  15. Referans15 Gessaroli, M., Frazzoni, L., Sikandar, U., Bronzetti, G., Pession, A., Zagari, R. M., Fuccio, L., & Forchielli, M. L. (2023). Nutrient in adult and pediatric coeliac disease patients on gluten-free diet: A systematic review and meta-analysis. European Journal of Clinical Nutrition, 77(8), 784–793. https://doi.org/10.1038/s41430-023-01280-0
  16. Referans16 Miranda, J., Lasa, A., Bustamante, M. Á., Churruca, I., & Simon, E. (2014). Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten. Plant Foods for Human Nutrition, 69(2), 182–187. https://doi.org/10.1007/s11130-014-0410-4
  17. Referans17 Pellegrini, N., & Agostoni, C. (2015). Nutritional aspects of gluten‐free products. Journal of the Science of Food and Agriculture, 95(12), 2380–2385. https://doi.org/10.1002/jsfa.7101
  18. Referans18 Bascuñán, K. A., Vespa, M. C., & Araya, M. (2017). Celiac disease: Understanding the gluten-free diet. European Journal of Nutrition, 56(2), 449–459. https://doi.org/10.1007/s00394-016-1238-5
  19. Referans19 Vici, G., Belli, L., Biondi, M., & Polzonetti, V. (2016). Gluten free diet and nutrient deficiencies: A review. Clinical Nutrition, 35(6), 1236–1241. https://doi.org/10.1016/j.clnu.2016.05.002
  20. Referans20 Caminero, A., & Verdu, E. F. (2019). Celiac disease: Should we care about microbes? American Journal of Physiology – Gastrointestinal and Liver Physiology, 317(2), G161–G170. https://doi.org/10.1152/ajpgi.00099.2019
  21. Referans21 Mrabet, A., Jiménez-Araujo, A., Fernández-Bolaños, J., Rubio-Senent, F., & Rodríguez-Gutiérrez, G. (2022). Date seed: Rich source of antioxidant phenolics obtained by hydrothermal treatments. Antioxidants, 11(10), 1914. https://doi.org/10.3390/antiox11101914
  22. Referans22 Alkhoori, M. A., Kong, A. S.-Y., Aljaafari, M. N., Abushelaibi, A., Lim, S.-H. E., Cheng, W.-H., Chong, C.-M., & Lai, K.-S. (2022). Biochemical composition and biological activities of date palm (Phoenix dactylifera L.) seeds: A review. Biomolecules, 12(11), 1626. https://doi.org/10.3390/biom12111626
  23. Referans23 Afifi, H. S., Hashim, I. B., & Altubji, S. I. (2017). Optimizing extraction conditions of crude fiber, phenolic compounds, flavonoids and antioxidant activity of date seed powder. Journal of Food Science and Technology, 54(13), 4149–4161. https://doi.org/10.1007/s13197-017-2854-7
  24. Referans24 Al-Karmadi, A. A., & Okoh, A. I. (2024). An overview of date (Phoenix dactylifera) fruits as an important global food resource. Foods, 13(7), 1024. https://doi.org/10.3390/foods13071024
  25. Referans25 Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., & Shahidi, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104(3), 943–947. https://doi.org/10.1016/j.foodchem.2006.12.051
  26. Referans26 Al-Farsi, M. A., & Lee, C. Y. (2011). Usage of date (Phoenix dactylifera L.) seeds in human health and animal feed. In V. R. Preedy, R. R. Watson, & V. B. Patel (Eds.), Nuts and seeds in health and disease prevention (pp. 447–452). Academic Press. https://doi.org/10.1016/B978-0-12-375688-6.10053-2
  27. Referans27 Asim, M., Abdan, K., Jawaid, M., Nasir, M., Dashtizadeh, Z., Ishak, M. R., & Hoque, M. E. (2015). A review on pineapple leaves fibre and its composites. International Journal of Polymer Science, 2015, 950567. https://doi.org/10.1155/2015/950567
  28. Referans28 Nakilcioğlu-Taş, E., & Ötleş, S. (2021). Zeytin çekirdeği antioksidanlarının dondurarak kurutma tekniği ile mikroenkapsülasyonu: Toz ürünün fiziksel ve kimyasal karakterizasyonu. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 10(1), 140–149. https://doi.org/10.28948/ngumuh.740797
  29. Referans29 Gómez-de la Cruz, F. J., Barajas, R. M., & Pérez, J. F. (2014). Drying kinetics of olive stone: A valuable source of biomass obtained in the olive oil extraction. Energy, 75, 146–152. https://doi.org/10.1016/j.energy.2014.06.085
  30. Referans30 Maestri, D., Orazi, A., Maldonado, S., Zampini, I., & Isla, M. I. (2019). Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds. Journal of Food Science and Technology, 56(9), 4359–4370. https://doi.org/10.1007/s13197-019-03904-5
  31. Referans31 Watts, B. M., Ylimaki, G. L., Jeffery, L. E., & Elias, L. G. (1989). Basic sensory methods for food evaluation. International Development Research Centre. https://idl-bnc-idrc.dspacedirect.org/bitstreams/89229bdb-bf74-464e-91d4-70889efe7acd/download
  32. Referans32 Mohammadi, M., Gorgani, S. H., Rohani, M. G., Ahmadi, S. M., & Soleimanian-Zad, S. (2022). Physicochemical, rheological, and sensory properties of gluten‐free cookie produced by flour of chestnut, date seed, and modified starch. Journal of Food Quality, 2022, 5159084. https://doi.org/10.1155/2022/5159084
  33. Referans33 AOAC International. (2023). Official methods of analysis of AOAC International (22nd ed.). AOAC International. https://www.aoac.org/official-methods-of-analysis/
  34. Referans34 Saeed, S. M. G., Ali, S. A., Faheem, K., Ali, R., & Giuffrè, A. M. (2022). The impact of innovative plant sources (Cordia myxa L. fruit (Assyrian plum) and Phoenix dactylifera L. biowaste (date pit)) on the physicochemical, microstructural, nutritional, and sensorial properties of gluten-free biscuits. Foods, 11(15), 2346. https://doi.org/10.3390/foods11152346
  35. Referans35 Jahan, E., Nupur, A. H., Majumder, S., Das, P. C., Aunsary, L., Aziz, M. G., Islam, M. A., & Mazumder, M. A. R. (2023). Physico-chemical, textural and sensory properties of breads enriched with date seed powder. Food and Humanity, 1, 165–173. https://doi.org/10.1016/j.foohum.2023.05.012
  36. Referans36 Muñoz-Tebar, N., Candela-Salvador, L., Pérez-Álvarez, J. Á., Lorenzo, J. M., Fernández-López, J., & Viuda-Martos, M. (2024). Date (Phoenix dactylifera L. cv. Medjool) seed flour, a potential ingredient for the food industry: Effect of particle size on its chemical, technological, and functional properties. Plants, 13(3), 335. https://doi.org/10.3390/plants13030335
  37. Referans37 Çakir, E., Uzunoğlu, A., Özdoğan, Y., & Turan, S. (2023). Possibility of using black olive seed powder in formulations to functionalize bread. Latin American Applied Research, 53(4), 265–273. https://doi.org/10.52292/j.laar.2023.1073
  38. Referans38 de Gennaro, G., Difonzo, G., Summo, C., Pasqualone, A., & Caponio, F. (2022). Olive cake powder as functional ingredient to improve the quality of gluten-free breadsticks. Foods, 11(4), 552. https://doi.org/10.3390/foods11040552