Effect of Sour Cherry Seed Protein Concentrate Powder Addition on Some Quality Characteristics of Gluten-Free Baton Cakes
Yazarlar (1)
Doç. Dr. Ali CİNGÖZ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SCOPUS dergilerinde yayınlanan tam makale |
| Dergi Adı | Akademik Gida |
| Dergi ISSN | 1304-7582 Scopus Dergi |
| Dergi Tarandığı Indeksler | TR DİZİN |
| Makale Dili | Türkçe |
| Basım Tarihi | 10-2023 |
| Cilt No | 21 |
| Sayı | 3 |
| Sayfalar | 254 / 263 |
| DOI Numarası | 10.24323/akademik-gida.1382925 |
| Makale Linki | http://dx.doi.org/10.24323/akademik-gida.1382925 |
| Özet |
| Gluten-free cereals, pseudo-cereals and alternative grains are added into starch-based gluten-free products to improve their nutritional and functional contents. Protein, one of the primary missing ingredients in starch-based products, is increased in these products by adding alternative sources. In this study, protein concentrates from the sour cherry seed, a fruit juice industry’s primary waste, was extracted, and its powder form was added into flour at three different substitution ratios (2, 5, and 10%) in the production of gluten-free baton cakes. The physical, functional, color, sensory, morphogeometric and textural properties of baton cakes and the flow properties of cake batters were determined. The addition of sour cherry seed protein concentrated increased the total phenolic content and antioxidant capacity (determined by FRAP and DPPH methods) of cake samples. After 60 days of storage, the hardness value of cake samples increased with the addition of more than 2% sour cherry seed protein concentrate powder. It was determined by Bostwick values that the addition of protein concentrate powder caused a 4.3-fold increase in the fluidity of cake dough. The morphogeometric properties (volume, symmetry and uniformity index) were not negatively affected by up to 5% addition of sour cherry seed protein concentrate powder, and the symmetrical structure of cakes remained stable. As a result, it was determined that cherry seed protein concentrate powder enriched gluten-free baton cakes nutritionally by increasing their protein and functional contents and did not cause any negative effect on their physical properties up to 5% substitution level. For these reasons, it was concluded that cherry seed protein concentrate could be a functional raw material suitable in gluten-free cake production. |
| Anahtar Kelimeler |
| Celiac | Gluten-free product | Morphogeometry | Sour cherry |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları |