Yıl 2018, Cilt 4, Sayı 4, Sayfalar 254 - 263 2018-10-01

BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE

Burçak Uçar [1] , Mehmet Hayta [2]

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This study had investigated the effects of the addition of wild fruit (elaeagnus, hawthorn, medlar, myrtle) on the physicochemical and functional properties of sponge cakes. For this purpose, fruits powders at the level of 5 and 10% were used in cakes which were determined by sensory acceptance test. Myrtle had the highest TPC and DPPH activity while elaeagnus had the lowest values. Analyses of the cake samples were carried out at 1st h, 7th and 14th d. Texture profile analysis (TPA) revealed that the addition of fruit powder resulted in decrease in the hardness and chewiness values of cake samples compared to the control group. Among the samples, the control group had the highest L* and b* values and the samples containing medlar powder had a higher redness value. As the storage time increased, L* and a* values were also increased, whereas b* values decreased. The examination of TPC and DPPH activity of the cake samples at 1st, 1st h and 14th d showed that the addition of fruit powders caused an increase in both parameters. The results of the present study suggested that the use of specific proportions of wild fruit powders in cakes positively affects the physicochemical and bioactive properties of sponge cakes.

Elaeagnus, Functional cake, Hawthorn, Medlar, Myrtle
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Birincil Dil en
Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-2884-8594
Yazar: Burçak Uçar
Kurum: ADANA SCIENCE AND TECHNOLOGY UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING
Ülke: Turkey


Orcid: 0000-0001-6239-8630
Yazar: Mehmet Hayta
Kurum: Erciyes University, Department of Food Engineering, Kayseri
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs328003, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2018}, volume = {4}, pages = {254 - 263}, doi = {10.3153/FH18025}, title = {BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE}, key = {cite}, author = {Hayta, Mehmet and Uçar, Burçak} }
APA Uçar, B , Hayta, M . (2018). BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE. FOOD and HEALTH, 4 (4), 254-263. DOI: 10.3153/FH18025
MLA Uçar, B , Hayta, M . "BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE". FOOD and HEALTH 4 (2018): 254-263 <http://jfhs.scientificwebjournals.com/issue/36388/328003>
Chicago Uçar, B , Hayta, M . "BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE". FOOD and HEALTH 4 (2018): 254-263
RIS TY - JOUR T1 - BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE AU - Burçak Uçar , Mehmet Hayta Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18025 DO - 10.3153/FH18025 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 254 EP - 263 VL - 4 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH18025 UR - http://dx.doi.org/10.3153/FH18025 Y2 - 2018 ER -
EndNote %0 FOOD and HEALTH BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE %A Burçak Uçar , Mehmet Hayta %T BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE %D 2018 %J FOOD and HEALTH %P -2602-2834 %V 4 %N 4 %R doi: 10.3153/FH18025 %U 10.3153/FH18025
ISNAD Uçar, Burçak , Hayta, Mehmet . "BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE". FOOD and HEALTH 4 / 4 (Ekim 2018): 254-263. http://dx.doi.org/10.3153/FH18025