Cilt 15, Sayı 3, Sayfalar 274 - 280 2017-10-22

Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi
Potential Use of Pumpkin (Cucurbita pepo L.) Powder in Cake Production and its Effect on Cake Quality Parameters

Cem Baltacıoğlu [1] , Mehmet Uyar [2]

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Bu çalışmada kabak çekirdeği için üretilen kabaktan elde edilen tozdan kek üretimi amaçlanmıştır. Kek üretiminde kabak tozu %15, 30 ve 45 oranlarında buğday unu ile yer değiştirme yöntemiyle kek hamuruna ilave edilmiştir. Kek hamuruna ilave edilen kabak tozu hamurda yüksek oranda viskozite artışına neden olurken, kekte ise pH değerinde azalma gözlenmiştir. Keklerin renk değerleri incelendiğinde ise standart kek formülüne göre, keklere katılan kabak tozu oranı arttırıldığında L* değerlerinde azalma yani daha koyu bir ürün elde edildiği belirlenmiştir. Fakat a* ve b* değerlerinde artma olduğu gözlenmiştir. Tekstür değerlerinde ise kuvvet, sertlik, yapışkanlık, esneklik, çiğnenebilirlik ve elastikiyette azalma gözlenmiştir. Duyusal analiz sonuçlarına göre ise en yüksek puan %30 kabak tozu ilaveli kek olduğu belirlenmiştir. Bütün bu bilgiler sonucunda kabak tozu ilavesinin kek endüstrisi için önem arz ettiği düşünülmektedir ve bundan sonra yapılacak çalışmalara ışık tutması beklenmektedir.

In this study, potential use of pumpkins, which are byproducts of pumpkins grown for their seeds only, was determined in cake production. Pumpkin powder was added into cake dough by means of displacement with wheat flour at rates of 15, 30 and 45%. While an increase in viscosity of cake dough was observed due to the use of pumpkin powder, a decrease in pH value of cake was determined. In terms of color values of cakes, L* values decreased by an increase in the rates of pumpkin powder, meaning that darker product was obtained in comparison to the control cake formula. On the other hand, a* and b* color values increased by an increase in the rates of pumpkin powder. Texture values for fracture force, hardness, adhesiveness, springiness, chewiness and resilience decreased. Results of sensory analysis indicated the highest score was the cake prepared with 30% pumpkin powder. In conclusion, the incorporation of pumpkin powder into cake formulation may be important for the cake industry, and results of this present study may be valuable for future studies.

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Konular
Dergi Bölümü Araştırma Makaleleri
Yazarlar

Orcid: http://orcid.org/0000-0001-8308-5991
Yazar: Cem Baltacıoğlu
E-posta: cembaltacioglu@ohu.edu.tr

Orcid: http://orcid.org/0000-0003-4757-9841
Yazar: Mehmet Uyar
E-posta: cembaltacioglu@ohu.edu.tr

Bibtex @araştırma makalesi { akademik-gida345267, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {274 - 280}, doi = {10.24323/akademik-gida.345267}, title = {Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi}, language = {tr}, key = {cite}, author = {Uyar, Mehmet and Baltacıoğlu, Cem} } @araştırma makalesi { akademik-gida345267, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2017}, volume = {15}, pages = {274 - 280}, doi = {10.24323/akademik-gida.345267}, title = {Potential Use of Pumpkin (Cucurbita pepo L.) Powder in Cake Production and its Effect on Cake Quality Parameters}, language = {en}, key = {cite}, author = {Uyar, Mehmet and Baltacıoğlu, Cem} }
APA Baltacıoğlu, C , Uyar, M . (2017). Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi. Akademik Gıda, 15 (3), 274-280. DOI: 10.24323/akademik-gida.345267
MLA Baltacıoğlu, C , Uyar, M . "Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi". Akademik Gıda 15 (2017): 274-280 <http://dergipark.gov.tr/akademik-gida/issue/31629/345267>
Chicago Baltacıoğlu, C , Uyar, M . "Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi". Akademik Gıda 15 (2017): 274-280
RIS TY - JOUR T1 - Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi AU - Cem Baltacıoğlu , Mehmet Uyar Y1 - 2017 PY - 2017 N1 - doi: 10.24323/akademik-gida.345267 DO - 10.24323/akademik-gida.345267 T2 - Akademik Gıda JF - Journal JO - JOR SP - 274 EP - 280 VL - 15 IS - 3 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.345267 UR - http://dx.doi.org/10.24323/akademik-gida.345267 Y2 - 2017 ER -
EndNote %0 Akademik Gıda Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi %A Cem Baltacıoğlu , Mehmet Uyar %T Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi %D 2017 %J Akademik Gıda %P 1304-7582-2148-015X %V 15 %N 3 %R doi: 10.24323/akademik-gida.345267 %U 10.24323/akademik-gida.345267