Food and Health
Araştırma Makalesi
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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.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Articles
Yazarlar

Burçak Uçar>
ADANA SCIENCE AND TECHNOLOGY UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING
0000-0002-2884-8594
Türkiye

Mehmet HAYTA>
Erciyes University, Department of Food Engineering, Kayseri
0000-0001-6239-8630
Türkiye

Yayımlanma Tarihi 1 Ekim 2018
Başvuru Tarihi 21 Eylül 2017
Kabul Tarihi 25 Şubat 2018
Yayınlandığı Sayı Yıl 2018, Cilt 4, Sayı 4

Kaynak Göster

Bibtex @araştırma makalesi { jfhs328003, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2018}, volume = {4}, number = {4}, pages = {254 - 263}, doi = {10.3153/FH18025}, title = {BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE}, key = {cite}, author = {Uçar, Burçak and Hayta, Mehmet} }
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 <https://jfhs.scientificwebjournals.com/tr/pub/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 - https://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 . https://doi.org/10.3153/FH18025
AMA Uçar B. , Hayta M. BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE. Food Health. 2018; 4(4): 254-263.
Vancouver Uçar B. , Hayta M. BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE. Food and Health. 2018; 4(4): 254-263.
IEEE B. Uçar ve M. Hayta , "BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE", Food and Health, c. 4, sayı. 4, ss. 254-263, Eki. 2018, doi:10.3153/FH18025
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