Yıl 2018, Cilt 43, Sayı 4, Sayfalar 644 - 654 2018-06-15

CHIA (Salvia hispanica L.) VE KİNOA UNLARININ PİRİNÇ UNU VE NİŞASTA BAZLI KEKLERİN KALİTESİ ÜZERİNE ETKİLERİ
THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES

Hacer Levent [1]

113 172

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.

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.

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Orcid: 0000-0002-7321-5577
Yazar: Hacer Levent (Sorumlu Yazar)
Ülke: Turkey


Bibtex @araştırma makalesi { gida399720, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {644 - 654}, doi = {10.15237/gida.GD18032}, title = {THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES}, key = {cite}, author = {Levent, Hacer} }
APA Levent, H . (2018). THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES. GIDA / THE JOURNAL OF FOOD, 43 (4), 644-654. DOI: 10.15237/gida.GD18032
MLA Levent, H . "THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES". GIDA / THE JOURNAL OF FOOD 43 (2018): 644-654 <http://dergipark.gov.tr/gida/issue/37107/399720>
Chicago Levent, H . "THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES". GIDA / THE JOURNAL OF FOOD 43 (2018): 644-654
RIS TY - JOUR T1 - THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES AU - Hacer Levent Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18032 DO - 10.15237/gida.GD18032 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 644 EP - 654 VL - 43 IS - 4 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18032 UR - http://dx.doi.org/10.15237/gida.GD18032 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES %A Hacer Levent %T THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 4 %R doi: 10.15237/gida.GD18032 %U 10.15237/gida.GD18032
ISNAD Levent, Hacer . "CHIA (Salvia hispanica L.) VE KİNOA UNLARININ PİRİNÇ UNU VE NİŞASTA BAZLI KEKLERİN KALİTESİ ÜZERİNE ETKİLERİ". GIDA / THE JOURNAL OF FOOD 43 / 4 (Haziran 2018): 644-654. http://dx.doi.org/10.15237/gida.GD18032