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Journals / Gıda / 2018 / Cilt: 43 - Sayı: 4

THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES

CHIA (Salvia hispanica L.) VE KİNOA UNLARININ PİRİNÇ UNU VE NİŞASTA BAZLI KEKLERİN KALİTESİ ÜZERİNE ETKİLERİ

Hacer LEVENT
Journal
Gıda
Pages
644–654
Publication Date
2018-06-15
DOI
—
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AI Summary & Key Takeaways

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

According to the sensory analyses results it can be concluded that QF and CF can be used in gluten-free cakes up to 20% and 20% levels, respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The rice flour and corn starch mixture used in the gluten-free cake formulation was replaced with chia flour (CF) and quinoa flour (QF) up to 25% CF and 25% QF level.
📊
Key Findings & Data:CF and QF replacement increased the ash, protein, fat, total phenolic content and antioxidant capacity of gluten-free cakes by 1.5, 1.8, 1.3, 3.5 and 2.9 times, respectively, when compared to the control samples.
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Conclusion & Impact:According to the sensory analyses results it can be concluded that QF and CF can be used in gluten-free cakes up to 20% and 20% levels, respectively.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Chia · kinoa · glutensiz kek

Abstract

The rice flour and corn starch mixture used in the gluten-free cake formulation was replaced with chia flour (CF) and quinoa flour (QF) up to 25% CF and 25% QF level. The effects of CF and QF on the physical, chemical and sensory properties of gluten-free cakes were investigated. CF and QF replacement increased the ash, protein, fat, total phenolic content and antioxidant capacity of gluten-free cakes by 1.5, 1.8, 1.3, 3.5 and 2.9 times, respectively, when compared to the control samples. Statistically significant increases were found in Ca, P, K, Mg, Fe and Zn contents of cake samples (P <0.05). The cakes containing CF and QF, received higher texture and taste-odour scores than control. According to the sensory analyses results it can be concluded that QF and CF can be used in gluten-free cakes up to 20% and 20% levels, respectively.

Özet

Glutensiz kek formülasyonunda kullanılan pirinç unu ve mısır nişastası karışımı, %25 chia unu (CF) ve %25 kinoa unu (QF) oranına kadar CF ve QF ile yer değiştirilmiştir. Glutensiz keklerin fiziksel, kimyasal ve duyusal özelliklerine CF ve QF'nin etkisi araştırılmıştır. CF ve QF’nin kullanımı, kontrol örnekleri ile karşılaştırıldığında glutensiz keklerin kül, protein, yağ, toplam fenolik içeriğini ve antioksidan kapasitesini sırasıyla 1.5, 1.8, 1.3, 3.5 ve 2.9 kat artırmıştır. Kek örneklerinin Ca, P, K, Mg, Fe ve Zn içeriklerinde istatistiksel olarak önemli artışlar belirlenmiştir (P <0.05). CF ve QF içeren kekler, kontrolden daha yüksek tekstür ve tat-koku puanı almıştır. Duyusal analiz sonuçlarına göre QF ve CF’nin sırasıyla %20 ve %20 oranına kadar glutensiz keklerde kullanılabileceği sonuçuna varılmıştır.

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Cite This Article

LEVENT, H. (2018). THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES. Gıda, Cilt: 43 - Sayı: 4, 644–654. https://ajindex.com/articles/39194

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