Araştırma Makalesi
BibTex RIS Kaynak Göster

Yıl 2018, Cilt: 4 Sayı: 4, 254 - 263, 01.10.2018

Burçak Uçar , Mehmet Hayta

https://doi.org/10.3153/FH18025

Öz

Kaynakça

  • AACC. (2000). Approved methods of the AACC. St. Paul, MN, USA: The American Association of Cereal Chemists.
  • Ahmadiani, A., Hosseiny, J., Semnanian, S., Javan, M., Saeedi, F., Kamalinejad, M., Saremi, S. (2000). Antinociceptive and anti-inflammatory effects of Elaeagnus angustifolia fruit extract. Journal of Ethnopharmacology, 72(1), 287-292.
  • Amensour, M., Sendra, E., Abrini, J., Perez-Alvarez, J., Fernandez-Lopez, J. (2010). Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus. CyTA–Journal of Food, 8(2), 95-101.
  • Ayaz, F., Demir, O., Torun, H., Kolcuoglu, Y., Colak, A. (2008). Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening. Food Chemistry, 106(1), 291-298.
  • Aydın, C., & Özcan, M. M. (2007). Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey. Journal of Food Engineering, 79(2), 453-458.
  • Capriles, V.D., Almeida, E.L., Ferreira, R.E., Arêas, J.A.G., Steel, C.J., Chang, Y.K. (2008). Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour. Cereal Chemistry, 85(5), 614-618.
  • Celik, I., Yılmaz, Y., Işık, F., Üstün, Ö. (2007). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry, 101(3), 907-911.
  • Chang, Q., Zuo, Z., Chow, M.S., Ho, W.K. (2006). Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and a hawthorn drink. Food Chemistry, 98(3), 426-430.
  • Dizlek, H. (2003). Farklı kabartma tozlarının değişik oranlarda kullanılmasının ve kek hamurunun pişirme öncesinde bekletilmesinin pandispanya nitelikleri üzerine etkilerinin incelenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye.
  • Dizlek, H. (2015). Effects of amount of batter in baking cup on muffin quality. International Journal of Food Engineering, 11(5), 629-640.
  • Dizlek, H., Altan, A. (2015). Determination of sponge cake volume with a mathematical method. Quality Assurance and Safety of Crops & Foods, 7(4), 551-557.
  • Ertaş, N., Çoklar, H. (2008). Farklı Pekmez Çeşitlerinin Doğal Şeker Kaynağı Olarak Kek Hamuru ve Kek Özelliklerine Etkisi Selçuk Tarım ve Gıda Bilimleri Dergisi, 22(46), 51-54.
  • Gupta, M., Bawa, A.S., Semwal, A.D. (2009). Effect of barley flour incorporation on the instrumental texture of sponge cake. International Journal of Food Properties, 12(1), 243-251.
  • Hacıseferogulları, H., Özcan, M., Sonmete, M.H., Özbek, O. (2005). Some physical and chemical parameters of wild medlar (Mespilus germanica L.) fruit grown in Turkey. Journal of Food Engineering, 69(1), 1-7. İşleroğlu, H., Yıldırım, Z. (2005). Fonksiyonel bir gıda olarak keten tohumu. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 2005(2), 23-30.
  • Jia, C., Kim, Y.S., Huang, W., Huang, G. (2008). Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums. Food Research International, 41(9), 930-936.
  • Lee, C.-C., Lin, S.-D. (2008). Effect of GABA tea on quality characteristics of chiffon cake. Cereal Chemistry, 85(1), 31-38.
  • Lu, T.-M., Lee, C.-C., Mau, J.-L., Lin, S.-D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chemistry, 119(3), 1090-1095.
  • Özcan, M., Hacıseferoğulları, H., Marakoğlu, T., Arslan, D. (2005). Hawthorn (Crataegus spp.) fruit: some physical and chemical properties. Journal of Food Engineering, 69(4), 409-413. Özer, M.S., Dizlek, H., Kola, O., Altan, A. (2004). Değişik gaz salınımı hızlarına sahip kabartma tozlarının pandispanya tipi keklerin nitelikleri üzerindeki etkileri. Gıda, 29(1), 43-50.
  • Park, J.-S., Lee, Y.-J., Chun, S.-S. (2010). Quality characteristics of sponge cake added with banana powder. Journal of the Korean Society of Food Science and Nutrition, 39(10), 1509-1515.
  • Ronda, F., Gómez, M., Blanco, C.A., Caballero, P.A. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549-555.
  • Seo, M.J., Park, J.E., & Jang, M.S. (2010). Optimization of sponge cake added with turmeric (Curcuma longa L.) powder using mixture design. Food Science and Biotechnology, 19(3), 617-625.
  • Sudha, M., Baskaran, V., Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692.
  • Tadić, V.M., Dobrić, S., Marković, G.M., Ðorđević, S. M., Arsić, I.A., Menković, N.a.R., Stević, T. (2008). Anti-inflammatory, gastroprotective, free-radical-scavenging, and antimicrobial activities of hawthorn berries ethanol extract. Journal of Agricultural and Food Chemistry, 56(17), 7700-7709.
  • Wronkowska, M., Zielińska, D., Szawara‐Nowak, D., Troszyńska, A., Soral‐Śmietana, M. (2010). Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread. International Journal of Food Science and Technology, 45(10), 1993-2000.

BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE

Yıl 2018, Cilt: 4 Sayı: 4, 254 - 263, 01.10.2018

Burçak Uçar , Mehmet Hayta

https://doi.org/10.3153/FH18025

Öz

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.

Anahtar Kelimeler

Elaeagnus Functional cake Hawthorn Medlar Myrtle

Kaynakça

  • AACC. (2000). Approved methods of the AACC. St. Paul, MN, USA: The American Association of Cereal Chemists.
  • Ahmadiani, A., Hosseiny, J., Semnanian, S., Javan, M., Saeedi, F., Kamalinejad, M., Saremi, S. (2000). Antinociceptive and anti-inflammatory effects of Elaeagnus angustifolia fruit extract. Journal of Ethnopharmacology, 72(1), 287-292.
  • Amensour, M., Sendra, E., Abrini, J., Perez-Alvarez, J., Fernandez-Lopez, J. (2010). Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus. CyTA–Journal of Food, 8(2), 95-101.
  • Ayaz, F., Demir, O., Torun, H., Kolcuoglu, Y., Colak, A. (2008). Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening. Food Chemistry, 106(1), 291-298.
  • Aydın, C., & Özcan, M. M. (2007). Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey. Journal of Food Engineering, 79(2), 453-458.
  • Capriles, V.D., Almeida, E.L., Ferreira, R.E., Arêas, J.A.G., Steel, C.J., Chang, Y.K. (2008). Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour. Cereal Chemistry, 85(5), 614-618.
  • Celik, I., Yılmaz, Y., Işık, F., Üstün, Ö. (2007). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry, 101(3), 907-911.
  • Chang, Q., Zuo, Z., Chow, M.S., Ho, W.K. (2006). Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and a hawthorn drink. Food Chemistry, 98(3), 426-430.
  • Dizlek, H. (2003). Farklı kabartma tozlarının değişik oranlarda kullanılmasının ve kek hamurunun pişirme öncesinde bekletilmesinin pandispanya nitelikleri üzerine etkilerinin incelenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye.
  • Dizlek, H. (2015). Effects of amount of batter in baking cup on muffin quality. International Journal of Food Engineering, 11(5), 629-640.
  • Dizlek, H., Altan, A. (2015). Determination of sponge cake volume with a mathematical method. Quality Assurance and Safety of Crops & Foods, 7(4), 551-557.
  • Ertaş, N., Çoklar, H. (2008). Farklı Pekmez Çeşitlerinin Doğal Şeker Kaynağı Olarak Kek Hamuru ve Kek Özelliklerine Etkisi Selçuk Tarım ve Gıda Bilimleri Dergisi, 22(46), 51-54.
  • Gupta, M., Bawa, A.S., Semwal, A.D. (2009). Effect of barley flour incorporation on the instrumental texture of sponge cake. International Journal of Food Properties, 12(1), 243-251.
  • Hacıseferogulları, H., Özcan, M., Sonmete, M.H., Özbek, O. (2005). Some physical and chemical parameters of wild medlar (Mespilus germanica L.) fruit grown in Turkey. Journal of Food Engineering, 69(1), 1-7. İşleroğlu, H., Yıldırım, Z. (2005). Fonksiyonel bir gıda olarak keten tohumu. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 2005(2), 23-30.
  • Jia, C., Kim, Y.S., Huang, W., Huang, G. (2008). Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums. Food Research International, 41(9), 930-936.
  • Lee, C.-C., Lin, S.-D. (2008). Effect of GABA tea on quality characteristics of chiffon cake. Cereal Chemistry, 85(1), 31-38.
  • Lu, T.-M., Lee, C.-C., Mau, J.-L., Lin, S.-D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chemistry, 119(3), 1090-1095.
  • Özcan, M., Hacıseferoğulları, H., Marakoğlu, T., Arslan, D. (2005). Hawthorn (Crataegus spp.) fruit: some physical and chemical properties. Journal of Food Engineering, 69(4), 409-413. Özer, M.S., Dizlek, H., Kola, O., Altan, A. (2004). Değişik gaz salınımı hızlarına sahip kabartma tozlarının pandispanya tipi keklerin nitelikleri üzerindeki etkileri. Gıda, 29(1), 43-50.
  • Park, J.-S., Lee, Y.-J., Chun, S.-S. (2010). Quality characteristics of sponge cake added with banana powder. Journal of the Korean Society of Food Science and Nutrition, 39(10), 1509-1515.
  • Ronda, F., Gómez, M., Blanco, C.A., Caballero, P.A. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549-555.
  • Seo, M.J., Park, J.E., & Jang, M.S. (2010). Optimization of sponge cake added with turmeric (Curcuma longa L.) powder using mixture design. Food Science and Biotechnology, 19(3), 617-625.
  • Sudha, M., Baskaran, V., Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692.
  • Tadić, V.M., Dobrić, S., Marković, G.M., Ðorđević, S. M., Arsić, I.A., Menković, N.a.R., Stević, T. (2008). Anti-inflammatory, gastroprotective, free-radical-scavenging, and antimicrobial activities of hawthorn berries ethanol extract. Journal of Agricultural and Food Chemistry, 56(17), 7700-7709.
  • Wronkowska, M., Zielińska, D., Szawara‐Nowak, D., Troszyńska, A., Soral‐Śmietana, M. (2010). Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread. International Journal of Food Science and Technology, 45(10), 1993-2000.
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Articles
Yazarlar

Burçak Uçar 0000-0002-2884-8594

Mehmet Hayta 0000-0001-6239-8630

Yayımlanma Tarihi 1 Ekim 2018
Gönderilme Tarihi 21 Eylül 2017
Yayımlandığı Sayı Yıl 2018Cilt: 4 Sayı: 4

Kaynak Göster

APA Uçar, B., & Hayta, M. (2018). BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE. Food and Health, 4(4), 254-263. https://doi.org/10.3153/FH18025
 Kapak Resmi İndir

ustresim_2021_1.png

Journal is licensed under a 

CreativeCommons Attribtion-ShareAlike 4.0 International Licence 146271331027042

Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:


Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).