Research Article
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Determination of Textural Properties and Quality Parameters of Gluten-Free Cakes Enriched with Carob Flour

Year 2023, Volume: 38 Issue: 2, 331 - 344, 29.12.2023

Abstract

In this study, flour formulations to be used in gluten-free cake production were developed using rice flour and carob flour, and product properties were analyzed. Flours were prepared as 100% carob flour (K100), 100% rice flour (P100), 25% carob and 75% rice flour (K25P75), 50% carob and 50% rice flour (K50P50) and 75% carob and 25% rice flour (K75P25). Within the scope of the study, powder flow properties of flour mixtures, dynamic rheological measurements of cake batter, color properties, physical evaluation, cooking efficiency and textural properties of cakes were determined. It was determined that flour formulations affected the analysis results, and cakes prepared with mixed flours were less crumbly products. The a* values of the gluten-free cakes were determined in the range of 1.16-17.49 in the crust color, and in the range of 1.70-10.38 in the inner color. The baking efficiency value of the K75P25 sample was 81.15%, and it provided the most efficient and flexible cake production.

References

  • AAAC (2000) Approved Methods of the American Association of Cereal Chemists. Method 10-91, 10th ed. St. Paul, Minnesota, USA: American Assoc. of Cereal Chemists.
  • Adhikari, B., Howes, T., Bhandari, B.R., Truong, V. (2001). Stickiness in foods: A review of mechanisms and test methods. Int J Food Prop 4 (1):1-33.
  • Aguilera, J.M., del Valle, J.M., Karel, M. (1995). Caking phenomena in amorphous food powders. Trends Food Sci Technol 6 (5):149-155.
  • Aslan Türker, D., Göksel Saraç, M., Doğan, M. (2021).Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi. Çukurova J Agric Food Sci 36(2):165-176.
  • Barbosa-Cánovas, G.V., Ortega-Rivas, E., Juliano, P., Yan, H. (2005) Food powders: Physical properties, processing, and functionality. 86, Springer, San Diego, CA, USA.
  • Baykal, H., Karais, K., Çalışkan Koç, G., Dirim, S.N. (2018) Tarçın, Keçiboynuzu ve Zencefil ile Zenginleştirilerek Üretilmiş Keçi Sütü Tozlarının Özellikleri. Gıda 43 (4): 716-732.
  • Benković, M., Belščak-Cvitanović, A., Bauman, I., Komes, D., Srečec, S. (2017) Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Res Int 100:211-218.
  • Bicudo, M.O.P., Jó, J., Oliveira, G.A. de, Chaimsohn, F.P., Sierakowski, M.R., Freitas, R.A. de, Ribani, R.H. (2015) Microencapsulation of Juçara (Euterpe edulis M.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures. Dry Technol 33:153–161.
  • Borneo, R., Aguirre, A., León A.E. (2010) Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J Acad Nutr Diet 110 (6): 946-949.
  • Chávez Montes, B.E., Martínez-Alejo, J.M., Lozano-Perez, H., Gumy, J.C., Zemlyanov, D., Carvajal, M.T. (2019) A surface characterization platform approach to study Flowability of food powders. Powder Technol 357:269-280.
  • Chi, M.S., Adriana, P., Man, S.M., Mure, V., Ancu, S., Pop, A., Stan, L., Rusu, B. (2020) Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods 9 (3): 363.
  • Dakia, P. A., Wathelet, B., Paquot, M. (2007) Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ. Food Chem 102(4):1368-1374.
  • Das, A.B., Bhattacharya, S. (2019) Characterization of the batter and gluten-free cake from extruded red rice flour. LWT- Food Sci Technol 102:197-204.
  • Dizlek, H., Özer, M.S., Gül, H. (2008) Keklerin yapısal özelliklerinin belirlenmesinde kullanılan ölçütler. Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum, 371-374s
  • Durazzo, A., Turfani, V., Narducci, V., Azzini, E., Maiani, G., Carcea, M. (2014) Nutritional characterisation and bioactive components of commercial carobs flours. Food Chem 153:109-113.
  • El Batal, H., Hasib, A., Ouatmane, A., Dehbi, F., Jaouad, A., Boulli, A. (2016) Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.). Arab J Chem 9:955-959.
  • Goulas, V., Stylos, E., Chatziathanasiadou, M. V., Mavromoustakos, T., Tzakos, A. G. (2016) Functional components of carob fruit: Linking the chemical and biological space. Int J Mol Sci 17(11):1875.
  • Gómez, M., Oliete, B., Rosell, C.M., Pando, V. and Fernandez, E. (2008) Studies on cake quality made of wheat-chickpea flour blends. LWT- Food Sci Technol 41: 1701–1709.
  • Göksel Saraç, M., Aslan Türker, D., Doğan, M. (2021) Ticari öneme sahip toz süt ürünlerinin morfolojik yapısı ve toz akış özelliklerinin belirlenmesi. Gıda 46(1):119-133.
  • Hartmann, M., Palzer, S. (2011) Caking of amorphous powders - material aspects, modelling and applications. Powder Technol 206:112-121.
  • Hausner, H.H (1967) Friction conditions in a mass of metal powder. Int J Powder Metallurgy 3: 7- 13.
  • Kaur, A.,Virdi, A.S., Singh, N., Singh, A., Kaler, R.S.S. (2021) Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars. Food Chem 345: 128861.
  • Majzoobi, M., Farahnaky, A., Nematolahi, Z., Mohamadi, H. M., Taghipour, A. M. (2013) Effect of different levels and particle sizes of wheat bran on the quality of flat bread. J Agric Sci Technol 15(1):115-123.
  • Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., Fiszman, S.M. (2011) Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT- Food Sci Technol 44 (3): 729-736.
  • Musa Özcan, M., Arslan, D., Gökçalik, H. (2007) Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. Int J Food Sci Nutr 58(8):652-658.
  • Papageorgiou, M., Paraskevopoulou, A., Pantazi, F., Skendi, A. (2020) Cake perception, texture and aroma profile as affected by wheat flour and cocoa replacement with carob flour. Foods 9(11):1586.
  • Poux, M., Fayolle, P., Bertrand, P., Bridoux, D., Bousquet, J. (1991) Powder mixing: some practical rules applied to agitated systems. Powder Technol 68:213-234.
  • Puchol-Miquel, M., Palomares, C., Fernández-Segovia, I., Barat, J.M., Perez-Esteve, E. (2021) Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes LWT- Food Sci Technol 152:112241.
  • Rayas-Duarte, P., Mock, C.M., Satterlee, L.D. (1996) Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chem 73:381-387.
  • Ronda, F., Oliete, B., Gómez, M., Caballero, P.A., Pando, V. (2011) Rheological study of layer cake batters made with soybean protein isolate and different starch sources. J Food Eng 102 (3):272-277
  • Rosa, C., Tessele, K., Prestes, R., Silveira, M., Franco, F. (2015) Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. Int Food Res J 22(5):2011-2015.
  • Sabanis, D., Tzia, C. (2011) Effect of hydrocolloids on selected properties of gluten-free dough and bread. Crit Rev Food Sci Nutr 17 (4): 279-291.starch fractions and the potential allergenicity of protein hydrolysates. Food Chem 116:401-412.
  • Sahin, S. (2008) Cake batter rheology S.G. Sumnu, S. Sahin (Eds.), Food engineering aspects of baking sweet goods. Food engineering aspects of baking sweet goods, CRC Press, Boca Ratón, USA pp. 99-119
  • Santhalakshmy, S., Don Bosco, S.J., Francis, S., Sabeena, M. (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol 274:37–43.
  • Sęczyk, Ł., Świeca, M., Gawlik-Dziki, U. (2016) Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chem 194: 637-642.
  • Shevkani, K., Kaur, A., Kumar, S., Singh, N. (2015) Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT - Food Sci Technol 63 (2): 927-933.
  • Shevkani, K., Singh, N. (2014) Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins. Int J Food Sci Technol 49 (10):2237-2244.
  • Shiau, S.Y., Yeh, A.I. (2001) Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles. J Cereal Sci 33:27-37.
  • Skaltsi, A., Marinopoulou, A., Poriazi, A., Petridis, D., Papageorgiou, M. (2021) Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace. J Food Process Preserv e15938.
  • Şeker, İ. T. (2020) Tahıl Teknolojisinde Tekstür, Göksel Saraç, M. (Ed.), Gıdalarda Tekstür. Nobel Yayınevi, Ankara, pp. 63–73.
  • Tatar, F., (2012) Balık (Engraulis encrasicolus L.) Yağının Mikroenkapsülasyonunda Hemiselülozun Kaplayıcı Madde Olarak Kullanımı, Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 120 s.
  • Teunou, E., Fitzpatrick, J.J. (2000) Effect of storage time and consolidation on food powder flowability. J Food Eng 43(2):97-101.
  • Thomas, M. E. C., Scher, J., Desobry-Banon, S.ve Desobry, S. (2004) Milk Powders Ageing: Effect on Physical and Functional Properties. Crit Rev Food Sci Nutr 44(5):297-322.
  • Topkaya, C., Isik, F. (2018) Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes. J Food Process Preserv 1–11.
  • Tous, J., Romero, A., Batlle, I. (2013) The carob tree: Botany, horticulture, and genetic resources. Hortic Rev 41:385-454.
  • Tsatsaragkou, K., Gounaropoulos, G., Mandala, I. (2014) Development of gluten free bread containing carob flour and resistant starch. LWT-Food Sci Technol 58(1):124-129.
  • Tuncel, N.Y., Kaya, E., Karaman, M. (2017) Rice bran substituted Turkish noodles (Erişte): Textural, sensorial, and nutritional properties. Cereal Chem 94:903-908.
  • Turchiuli, C., Fuchs, M., Bohin, M., Cuvelier, M.- E., Ordonnaud, C., Peyrat-Maillard, M., Dumoulin, E. (2005) Oil encapsulation by spray drying and fluidised bed agglomeration. Innov Food Sci Emerg Technol 6(1):29-35.
  • Turfani, V., Narducci, V., Durazzo, A., Galli, V., Carcea, M. (2017) Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT-Food Sci Technol 78: 361-366.
  • Türker, İ., Koç, B., İşleroğlu, H. (2018) Püskürtmeli-Dondurarak Kurutma İşleminin Maltodekstrinin Fiziksel Özellikleri Üzerine Etkisi. Gıda 43 (2): 197-210.
  • Veldhorst, M., Smeets, A., Soenen, S., Hochstenbach-Waelen, A., Hursel, R., Diepvens, K., Lejeune, M., Luscombe-Marsh, N., Westerterp-Plantenga, M. (2008) Protein-induced satiety: Effects and mechanisms of different proteins. Physiol Behav 94:300-307.
  • Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K., Delcour, J.A. (2008) The role of gluten in a pound cake system: A model approach based on gluten-starch blends. Food Chem 110 (4): 909-915.
  • Woo, K.S., Seib, P.A. (2002) Cross-linked resistant starch: Preparation and properties. Cereal Chem 79:819-825.
  • Yao, M., Li, M., Dhital, S., Tian, Y., Guo, B. (2020) Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure. Food Chem 315:126230.

Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi

Year 2023, Volume: 38 Issue: 2, 331 - 344, 29.12.2023

Abstract

Bu çalışmada pirinç unu ve keçiboynuzu unu kullanılarak glütensiz kek üretiminde kullanılacak un formülasyonları geliştirilmiş ve ürün özellikleri analiz edilmiştir. Unlar %100 keçiboynuzu unu (K100), %100 pirinç unu (P100), %25 keçiboynuzu ve %75 pirinç unu (K25P75), %50 keçiboynuzu ve %50 pirinç unu (K50P50) ve %75 keçiboynuzu ve %25 pirinç unu (K75P25) şeklinde hazırlanmıştır. Çalışma kapsamında un karışımlarının toz ürün ve akış özellikleri, kek hamurlarının dinamik reolojik ölçümleri, keklerin renk özellikleri, fiziksel değerlendirmeleri, pişirme verimleri ve tekstürel özellikleri belirlenmiştir. Un formülasyonlarının analiz sonuçlarını etkilediği, karışım unlar ile hazırlanan keklerin daha az ufalanan ürünler olduğu belirlenmiştir. K75P25 örneği ise en verimli ve esnek kek üretimini sağlamıştır.

References

  • AAAC (2000) Approved Methods of the American Association of Cereal Chemists. Method 10-91, 10th ed. St. Paul, Minnesota, USA: American Assoc. of Cereal Chemists.
  • Adhikari, B., Howes, T., Bhandari, B.R., Truong, V. (2001). Stickiness in foods: A review of mechanisms and test methods. Int J Food Prop 4 (1):1-33.
  • Aguilera, J.M., del Valle, J.M., Karel, M. (1995). Caking phenomena in amorphous food powders. Trends Food Sci Technol 6 (5):149-155.
  • Aslan Türker, D., Göksel Saraç, M., Doğan, M. (2021).Tuz Oranı Değişiminin Kırmızı Pul Biberin Toz Akış Özellikleri Üzerine Etkisi. Çukurova J Agric Food Sci 36(2):165-176.
  • Barbosa-Cánovas, G.V., Ortega-Rivas, E., Juliano, P., Yan, H. (2005) Food powders: Physical properties, processing, and functionality. 86, Springer, San Diego, CA, USA.
  • Baykal, H., Karais, K., Çalışkan Koç, G., Dirim, S.N. (2018) Tarçın, Keçiboynuzu ve Zencefil ile Zenginleştirilerek Üretilmiş Keçi Sütü Tozlarının Özellikleri. Gıda 43 (4): 716-732.
  • Benković, M., Belščak-Cvitanović, A., Bauman, I., Komes, D., Srečec, S. (2017) Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence. Food Res Int 100:211-218.
  • Bicudo, M.O.P., Jó, J., Oliveira, G.A. de, Chaimsohn, F.P., Sierakowski, M.R., Freitas, R.A. de, Ribani, R.H. (2015) Microencapsulation of Juçara (Euterpe edulis M.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures. Dry Technol 33:153–161.
  • Borneo, R., Aguirre, A., León A.E. (2010) Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J Acad Nutr Diet 110 (6): 946-949.
  • Chávez Montes, B.E., Martínez-Alejo, J.M., Lozano-Perez, H., Gumy, J.C., Zemlyanov, D., Carvajal, M.T. (2019) A surface characterization platform approach to study Flowability of food powders. Powder Technol 357:269-280.
  • Chi, M.S., Adriana, P., Man, S.M., Mure, V., Ancu, S., Pop, A., Stan, L., Rusu, B. (2020) Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429. Foods 9 (3): 363.
  • Dakia, P. A., Wathelet, B., Paquot, M. (2007) Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ. Food Chem 102(4):1368-1374.
  • Das, A.B., Bhattacharya, S. (2019) Characterization of the batter and gluten-free cake from extruded red rice flour. LWT- Food Sci Technol 102:197-204.
  • Dizlek, H., Özer, M.S., Gül, H. (2008) Keklerin yapısal özelliklerinin belirlenmesinde kullanılan ölçütler. Türkiye 10. Gıda Kongresi, 21-23 Mayıs, Erzurum, 371-374s
  • Durazzo, A., Turfani, V., Narducci, V., Azzini, E., Maiani, G., Carcea, M. (2014) Nutritional characterisation and bioactive components of commercial carobs flours. Food Chem 153:109-113.
  • El Batal, H., Hasib, A., Ouatmane, A., Dehbi, F., Jaouad, A., Boulli, A. (2016) Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.). Arab J Chem 9:955-959.
  • Goulas, V., Stylos, E., Chatziathanasiadou, M. V., Mavromoustakos, T., Tzakos, A. G. (2016) Functional components of carob fruit: Linking the chemical and biological space. Int J Mol Sci 17(11):1875.
  • Gómez, M., Oliete, B., Rosell, C.M., Pando, V. and Fernandez, E. (2008) Studies on cake quality made of wheat-chickpea flour blends. LWT- Food Sci Technol 41: 1701–1709.
  • Göksel Saraç, M., Aslan Türker, D., Doğan, M. (2021) Ticari öneme sahip toz süt ürünlerinin morfolojik yapısı ve toz akış özelliklerinin belirlenmesi. Gıda 46(1):119-133.
  • Hartmann, M., Palzer, S. (2011) Caking of amorphous powders - material aspects, modelling and applications. Powder Technol 206:112-121.
  • Hausner, H.H (1967) Friction conditions in a mass of metal powder. Int J Powder Metallurgy 3: 7- 13.
  • Kaur, A.,Virdi, A.S., Singh, N., Singh, A., Kaler, R.S.S. (2021) Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars. Food Chem 345: 128861.
  • Majzoobi, M., Farahnaky, A., Nematolahi, Z., Mohamadi, H. M., Taghipour, A. M. (2013) Effect of different levels and particle sizes of wheat bran on the quality of flat bread. J Agric Sci Technol 15(1):115-123.
  • Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L., Fiszman, S.M. (2011) Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT- Food Sci Technol 44 (3): 729-736.
  • Musa Özcan, M., Arslan, D., Gökçalik, H. (2007) Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. Int J Food Sci Nutr 58(8):652-658.
  • Papageorgiou, M., Paraskevopoulou, A., Pantazi, F., Skendi, A. (2020) Cake perception, texture and aroma profile as affected by wheat flour and cocoa replacement with carob flour. Foods 9(11):1586.
  • Poux, M., Fayolle, P., Bertrand, P., Bridoux, D., Bousquet, J. (1991) Powder mixing: some practical rules applied to agitated systems. Powder Technol 68:213-234.
  • Puchol-Miquel, M., Palomares, C., Fernández-Segovia, I., Barat, J.M., Perez-Esteve, E. (2021) Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes LWT- Food Sci Technol 152:112241.
  • Rayas-Duarte, P., Mock, C.M., Satterlee, L.D. (1996) Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chem 73:381-387.
  • Ronda, F., Oliete, B., Gómez, M., Caballero, P.A., Pando, V. (2011) Rheological study of layer cake batters made with soybean protein isolate and different starch sources. J Food Eng 102 (3):272-277
  • Rosa, C., Tessele, K., Prestes, R., Silveira, M., Franco, F. (2015) Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. Int Food Res J 22(5):2011-2015.
  • Sabanis, D., Tzia, C. (2011) Effect of hydrocolloids on selected properties of gluten-free dough and bread. Crit Rev Food Sci Nutr 17 (4): 279-291.starch fractions and the potential allergenicity of protein hydrolysates. Food Chem 116:401-412.
  • Sahin, S. (2008) Cake batter rheology S.G. Sumnu, S. Sahin (Eds.), Food engineering aspects of baking sweet goods. Food engineering aspects of baking sweet goods, CRC Press, Boca Ratón, USA pp. 99-119
  • Santhalakshmy, S., Don Bosco, S.J., Francis, S., Sabeena, M. (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol 274:37–43.
  • Sęczyk, Ł., Świeca, M., Gawlik-Dziki, U. (2016) Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chem 194: 637-642.
  • Shevkani, K., Kaur, A., Kumar, S., Singh, N. (2015) Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT - Food Sci Technol 63 (2): 927-933.
  • Shevkani, K., Singh, N. (2014) Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins. Int J Food Sci Technol 49 (10):2237-2244.
  • Shiau, S.Y., Yeh, A.I. (2001) Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles. J Cereal Sci 33:27-37.
  • Skaltsi, A., Marinopoulou, A., Poriazi, A., Petridis, D., Papageorgiou, M. (2021) Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace. J Food Process Preserv e15938.
  • Şeker, İ. T. (2020) Tahıl Teknolojisinde Tekstür, Göksel Saraç, M. (Ed.), Gıdalarda Tekstür. Nobel Yayınevi, Ankara, pp. 63–73.
  • Tatar, F., (2012) Balık (Engraulis encrasicolus L.) Yağının Mikroenkapsülasyonunda Hemiselülozun Kaplayıcı Madde Olarak Kullanımı, Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 120 s.
  • Teunou, E., Fitzpatrick, J.J. (2000) Effect of storage time and consolidation on food powder flowability. J Food Eng 43(2):97-101.
  • Thomas, M. E. C., Scher, J., Desobry-Banon, S.ve Desobry, S. (2004) Milk Powders Ageing: Effect on Physical and Functional Properties. Crit Rev Food Sci Nutr 44(5):297-322.
  • Topkaya, C., Isik, F. (2018) Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes. J Food Process Preserv 1–11.
  • Tous, J., Romero, A., Batlle, I. (2013) The carob tree: Botany, horticulture, and genetic resources. Hortic Rev 41:385-454.
  • Tsatsaragkou, K., Gounaropoulos, G., Mandala, I. (2014) Development of gluten free bread containing carob flour and resistant starch. LWT-Food Sci Technol 58(1):124-129.
  • Tuncel, N.Y., Kaya, E., Karaman, M. (2017) Rice bran substituted Turkish noodles (Erişte): Textural, sensorial, and nutritional properties. Cereal Chem 94:903-908.
  • Turchiuli, C., Fuchs, M., Bohin, M., Cuvelier, M.- E., Ordonnaud, C., Peyrat-Maillard, M., Dumoulin, E. (2005) Oil encapsulation by spray drying and fluidised bed agglomeration. Innov Food Sci Emerg Technol 6(1):29-35.
  • Turfani, V., Narducci, V., Durazzo, A., Galli, V., Carcea, M. (2017) Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT-Food Sci Technol 78: 361-366.
  • Türker, İ., Koç, B., İşleroğlu, H. (2018) Püskürtmeli-Dondurarak Kurutma İşleminin Maltodekstrinin Fiziksel Özellikleri Üzerine Etkisi. Gıda 43 (2): 197-210.
  • Veldhorst, M., Smeets, A., Soenen, S., Hochstenbach-Waelen, A., Hursel, R., Diepvens, K., Lejeune, M., Luscombe-Marsh, N., Westerterp-Plantenga, M. (2008) Protein-induced satiety: Effects and mechanisms of different proteins. Physiol Behav 94:300-307.
  • Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K., Delcour, J.A. (2008) The role of gluten in a pound cake system: A model approach based on gluten-starch blends. Food Chem 110 (4): 909-915.
  • Woo, K.S., Seib, P.A. (2002) Cross-linked resistant starch: Preparation and properties. Cereal Chem 79:819-825.
  • Yao, M., Li, M., Dhital, S., Tian, Y., Guo, B. (2020) Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure. Food Chem 315:126230.
There are 54 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Meryem Göksel Saraç 0000-0002-8190-2406

Duygu Aslan Türker 0000-0002-9579-8347

Mahmut Dogan 0000-0003-1639-4641

Publication Date December 29, 2023
Published in Issue Year 2023 Volume: 38 Issue: 2

Cite

APA Göksel Saraç, M., Aslan Türker, D., & Dogan, M. (2023). Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 38(2), 331-344.
AMA Göksel Saraç M, Aslan Türker D, Dogan M. Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi. Çukurova J. Agric. Food. Sciences. December 2023;38(2):331-344.
Chicago Göksel Saraç, Meryem, Duygu Aslan Türker, and Mahmut Dogan. “Keçiboynuzu Unu Ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri Ve Kalite Parametrelerinin Belirlenmesi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 38, no. 2 (December 2023): 331-44.
EndNote Göksel Saraç M, Aslan Türker D, Dogan M (December 1, 2023) Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi. Çukurova Tarım ve Gıda Bilimleri Dergisi 38 2 331–344.
IEEE M. Göksel Saraç, D. Aslan Türker, and M. Dogan, “Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi”, Çukurova J. Agric. Food. Sciences, vol. 38, no. 2, pp. 331–344, 2023.
ISNAD Göksel Saraç, Meryem et al. “Keçiboynuzu Unu Ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri Ve Kalite Parametrelerinin Belirlenmesi”. Çukurova Tarım ve Gıda Bilimleri Dergisi 38/2 (December 2023), 331-344.
JAMA Göksel Saraç M, Aslan Türker D, Dogan M. Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi. Çukurova J. Agric. Food. Sciences. 2023;38:331–344.
MLA Göksel Saraç, Meryem et al. “Keçiboynuzu Unu Ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri Ve Kalite Parametrelerinin Belirlenmesi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 38, no. 2, 2023, pp. 331-44.
Vancouver Göksel Saraç M, Aslan Türker D, Dogan M. Keçiboynuzu Unu ile Zenginleştirilmiş Glutensiz Keklerin Tekstürel Özellikleri ve Kalite Parametrelerinin Belirlenmesi. Çukurova J. Agric. Food. Sciences. 2023;38(2):331-44.

From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.