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Journals / Gıda / 2019 / Cilt: 44 - Sayı: 5

SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER

ISPANAK TOZU İLE ZENGİNLEŞTİRİLMİŞ KEKLERİN KALİTE PARAMETRELERİ İLE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Gülşah ÇALIŞKAN KOÇ
Tuğçe ERBAKAN
Elif ARICI
Safiye Nur DİRİM
Journal
Gıda
Pages
907–918
Publication Date
2019-08-17
DOI
—
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AI Summary & Key Takeaways

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

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data: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).
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kek · Ispanak Tozu · Mikrodalga

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.

Özet

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.

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Cite This Article

KOÇ, G. Ç., ERBAKAN, T., ARICI, E., DİRİM, S. N. (2019). SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER. Gıda, Cilt: 44 - Sayı: 5, 907–918. https://ajindex.com/articles/39083

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