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Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi

The Effect of Carob Flour on the Physical, Sensory and Textural Properties of Cocoa Cake

Kamil Emre Gerçekaslan0000-0002-9804-9982
Hüseyin Boz0000-0003-1846-5589
Sayfa
95–101
Yayın Tarihi
2018-03-31
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Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini
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Temel Bulgular & Veri:Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini
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Sonuç & Katkı:Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Kek · keçiboynuzu unu · kakao

Özet

Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini

Abstract

The aim of this study was to evaluate the effect of carob flour on physical, sensory and textural properties of cocoa cakes. Instead of cocoa in the cake formulation, 0-20-40-60 and 80% of carob flour was used and the amount of carob flour added was subtracted from the amount of cocoa. Carob flour affected L, a and b color values of crust color of cake samples statistically at p<0.01 level. The addition of carob flour did not adversely affect the volume and specific volume values of the cakes, but reduced the ash content of the cake samples at a significant (p<0.01) level compared to the control. If all the formulations in the sensory evaluations were accepted by the panelists, the closest scores to the control cake sample were formulations containing 20 and 40% carob flour, respectively. According to the results obtained from the texture analysis, the addition of carob flour increased the cohesiveness of the cake samples and it was observed that the hardness, chewiness and elasticity values did not cause a negative effect until the level of carob flour was 40%. These results suggest that carob flour can be used up to 40% in the production of cocoa cake.

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Bu Makaleye Atıf Yap

Gerçekaslan, K. E., Boz, H. (2018). Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 8 Sayı: 1, 95–101. https://doi.org/10.21597/jist.407844

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