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Production and Quality Evaluation of Gluten-Free Muffin Cakes Using Natural Sweeteners as Sugar Substitutes

Year 2024, Volume: 8 Issue: 1, 15 - 30, 18.01.2024

Abstract

In this study, the effects of using natural and healthier sweeteners in the production of gluten-free muffin cakes (GMK) were investigated, aiming to provide suitable options for individuals with celiac disease to include in their daily diets. Instead of sugar, lavender honey, pine honey, grape molasses, and carob molasses were used. Physical properties, chemical properties, textural properties, and sensory characteristics were determined to assess the quality of the produced GMKs. The addition of honey and molasses resulted in lower volume values compared to GMKs with sugar, while the ash content increased with the use of sweeteners (P <0.05). The effect of natural sweeteners on moisture content was found to be statistically significant (P <0.05). During storage, the hardness of GMKs increased while their elasticity decreased. The GMK with grape molasses had the highest hardness value (420.53 g), while the GMKs sweetened with pine honey showed the highest increase in hardness (1855.5 g) during storage. GMKs produced with pine and lavender honey received the closest ratings to those made with sugar, while those made with carob molasses were the least preferred group.

Project Number

Yok

References

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Şeker İkamesi Olarak Doğal Tatlandırıcılar ile Glutensiz Muffin Kek Üretimi ve Kalite Değerlendirmesi

Year 2024, Volume: 8 Issue: 1, 15 - 30, 18.01.2024

Abstract

Bu çalışmada; çölyaklı bireylerin günlük diyetlerinde rahatlıkla tüketilebilecekleri, glutensiz muffin kek (GMK) üretiminde, daha doğal ve sağlıklı tatlandırıcıların kullanılmasının, son ürün kalitesi üzerine etkileri araştırılmıştır. Bu amaçla şeker yerine lavanta balı, çam balı, üzüm pekmezi ve keçiboynuzu pekmezi kullanılmıştır. Üretilen GMK’lerde kalitenin tespit edilebilmesi için fiziksel, kimyasal, tekstürel ve duyusal özellikler belirlenmiştir. Bal ve pekmez ilave edilerek üretilen keklerde hacim değeri şeker kullanılan GMK’lerden daha düşükken kül değeri tatlandırıcı kullanımıyla artmıştır (P <0,05). Kullanılan doğal tatlandırıcıların nem değeri üzerine etkisi istatistiksel olarak anlamlı bulunmuştur (P <0,05). GMK’lerin depolama boyunca sertlik değeri artmış esneklik değeri azalmıştır. En yüksek sertlik değerine üzüm pekmezli GMK (420,53 gr) sahip olurken depolama sonunda sertliği en çok artan çam balı ile tatlandırılan GMK’ler (1855,5 gr) olmuştur. Çam ve lavanta balı kullanılarak üretilen GMK’ler şeker ile üretilenlere en yakın puanı alırken keçiboynuzu pekmezi kullanılarak üretilenler en az beğenilen grup olmuştur.

Supporting Institution

Yok

Project Number

Yok

References

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  • Adak, N. (2020). Tüketim kültüründe beslenme: Sağlıklı/sağlıksız yiyecekler. İstanbul University Journal of Sociology, 40(1), 197–218.
  • Akbulut, M., Özcan, M. M., Çoklar, H. (2009). Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from western anatolia. International Journal of Food Sciences and Nutrition, 60(7), 577–589.
  • Alp, H. (2006). Yağsız süt tozu ve soya ürünleri ile zenginleştirilmiş kek özelliklerine transglutaminaz enziminin etkisi üzerine bir araştırma (Tez no.183119) [Yüksek lisans tezi, Selçuk Üniversitesi]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
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  • Baik, O. D., Marcotte, M., Castaigne, F. (2000). Cake baking in tunel type multi-zone industrial ovens part II evaluation of quality parameters. Food Research International 33, 599–607.
  • Barros, J., Oliveira, L., Cristianini, M., Steel, C. (2023). Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking-A review. Food Science and Nutrition, 63(11), 1612–1628.
  • Batı Akdeniz Kalkınma Ajansı, (2020, Haziran 20). Lavanta tarımı ve endüstrisi fizibilite raporu. https://baka.ka.gov.tr/assets/upload/dosyalar/lavanta-tarimi-ve-endustrisi.pdf.
  • Baydan, S., Sezgin, A. C. (2021). Gıda sanayinde kullanılan katkı maddeleri ve sağlık ilişkileri (Additives used in food industry an their relation to health). Journal of Tourism and Gastronomy Studies, 9(5), 527–542.
  • Belitz, H. D., Grosch, W. (1999). Food chemistry (3rd ed). Springer-Verlag.
  • Bouhlali, E. D. T., Bammou, M., Sellam, K., El Midaoui, A., Bourkhis, B., Ennassir, J., Filali-Zegzouti, Y. (2019). Physicochemical properties of eleven monofloral honey samples produced in Morocco. Arab Journal of Basic and Applied Sciences, 26(1), 476–487.
  • Bozdoğan, N., Kumcuoglu, S., Tavman, S. (2019). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of Food Science and Technology, 56, 683–694.
  • Brooker, B. E. (1993). The stabilisation of air in cake batters-the role of fat. Food Structure, 12(3), 285–296.
  • Cemeroğlu, B. (1992). Meyve ve sebze işleme endüstrisinde temel analiz metotları. Biltav Yayınları.
  • Cianciosi, D., Forbes-Hernández, T. Y., Afrin, S., Gasparrini, M., Reboredo-Rodriguez, P., Manna, P. P., Battino, M. (2018). Phenolic compounds in honey and their associated health benefits: A review. Molecules, 23(9), 2322.
  • Conforti, F. D., Strait, M. J. (1999). The effects of liquid honey as a partial substitute for sugar on the physical and sensory qualities of a fat‐reduced muffin. Journal of Consumer Studies and Home Economics, 23(4), 231–237.
  • Coşkun, F., Karabulut Dirican. L. (2019). Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt. Food Science and Technology, 39, 616–625.
  • Cotte, J. F., Casabianca, H., Chardon, S., Lheritier, J., Grenier-Loustalot, M. F. (2003). Application of carbohydrate analysis to verify honey authenticity. Journal of Chromatography A, 1021(1–2), 145–155.
  • da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., Fett, R. (2016). Honey: chemical composition, stability and authenticity. Food Chemistry, 196, 309–323.
  • Demir, M. K., Kılınç, M. (2019). Bal tozu ikamesinin kek kalitesi üzerine etkisi. Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 1(1), 53–58.
  • Duru, M. E., Taş, M., Çayan, F., Küçükaydın, S., Tel-Çayan, G. (2021). Characterization of volatile compounds of Turkish pine honeys from different regions and classification with chemometric studies. European Food Research and Technology, 247, 2533–2544.
  • El-Sayed, M. I., Aly, E., El-Deeb, A. M. (2023). Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains. Food Science and Biotechnology, 1. https://doi.org/10.1007/s10068-023-01382-2
  • Ertaş, N., Çoklar, H. (2008). Farklı pekmez çeşitlerinin doğal şeker kaynağı olarak kek hamuru ve kek özelliklerine etkisi. Selçuk Üniversitesi Ziraat Fakültesi Dergisi, 22(46), 51–54.
  • Fathi, B., Aalami, M., Kashaninejad, M., Sadeghi Mahoonak, A. (2016). Utilization of heat‐moisture treated proso millet flour in production of gluten‐free pound cake. Journal of Food Quality, 39(6), 611–619.
  • Gomez, J. C., Castellanos, M. R. and Salazar, Z. A. (1998). Evaluation of reological and sensorial characteristics of breads prepared with a mix of sunflower protein concentrate and texturized soy protein. Archivos Latinoamericanos de Nutrición, 48(2),165–168.
  • Grigelmo-Miguel, N., Carreras-Boladeras, E., Martín-Belloso, O. (2001). Influence of the addition of peach dietary fiber in composition, Physical properties and acceptability of reduced-fat muffins. Food Science and Technology International, 7(5), 425–431.
  • Gülhan, M. E., Karaça, A. S. (2023). Effects of lentil flour on the quality of gluten-free muffins. Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi, 25(74), 287–302.
  • Hemada, H. M., Shehata, A. E. N., Mohamed, E. F., Abd El-Magied, S. F. (2016). The impact of natural stevia extract (stevioside) as a sucrose replace on quality characteristics of selected food products. Middle East Journal of Applied Sciences, 6(1), 40–50.
  • Heshmati, A., Ghadimi, S., Ranjbar, A., Khaneghah, A. M. (2020). Assessment of processing impacts and type of clarifier on the concentration of ochratoxin A in pekmez as a conventional grape-based product. Food Science and Technology, 119, 108882. https://doi.org/10.1016/j.lwt.2019.108882
  • Hoseney, R. C. (1986). Principles of cereal science and technology. American Association of Cereal Chemists.
  • Jeong, S., Kang, W. S., Shin, M. (2013). Improvement of the quality of gluten-free rice pound cake using extruded rice flour. Food Science Biotechnology, 22, 173–180.
  • Jnawali, P., Kumar, V., Tanwar, B. (2016). Celiac disease: overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5(4), 169–176.
  • Karaca, İ. (2009) Pekmez örneklerinde vitamin ve mineral tayini (Tez no.236650) [Yüksek lisans tezi, İnönü Üniversitesi]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Karadal, F., Yıldırım, Y. (2012). Balın kalite nitelikleri, beslenme ve sağlık açısından önemi. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 9(3), 197–209.
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There are 64 citations in total.

Details

Primary Language Turkish
Subjects Food Technology
Journal Section Research Article
Authors

Sultan Acun 0000-0003-1954-6102

Hülya Gül 0000-0002-6791-817X

Şeyma Ulutürk 0000-0001-7060-5337

Hande Elif Çevik 0009-0005-1250-1376

Yasin Yaver 0009-0001-1101-6222

Project Number Yok
Publication Date January 18, 2024
Published in Issue Year 2024 Volume: 8 Issue: 1

Cite

APA Acun, S., Gül, H., Ulutürk, Ş., Çevik, H. E., et al. (2024). Şeker İkamesi Olarak Doğal Tatlandırıcılar ile Glutensiz Muffin Kek Üretimi ve Kalite Değerlendirmesi. Aydın Gastronomy, 8(1), 15-30.

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