Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations

Ceren Cokeker; Sinem Argun; Emrah Kırtıl

Makale detayları

Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations

Yazarlar:

Ceren Cokeker | Sinem Argun | Emrah Kırtıl

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 1, pp.1-14

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001284619

pISSN:

2757-5195

Anahtar kelimeler:

Özet:

 Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in replacing sources of gluten with alternatives. This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. The cake batter and cooked cakes were characterized in terms of water activity, color, porosity, emulsion stability, textural properties, rheological behavior and sensorial attributes. Emulsion stability results indicated an excellent improvement of physical stability of batter emulsions by addition of quince seed extract QSE and lecithin, which was identified with no visible phase separation in samples Q0.1E and Q0.2E. All cake batters displayed a pseudoplastic flow behavior with apparent viscosities and shear thinning behavior increasing substantially with increasing QSE concentrations. Hardness values gathered from texture profile analysis, implied that best cake texture was obtained via QSE and lecithin incorporation. Sensory analysis results also supported the same result in that, samples with egg yolk and QSE both, yielded a more preferable appearance and texture. Therefore, with this study, it was possible to observe the promising effects of QSE incorporation on cake batter and baked cake properties.

 Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in replacing sources of gluten with alternatives. This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. The cake batter and cooked cakes were characterized in terms of water activity, color, porosity, emulsion stability, textural properties, rheological behavior and sensorial attributes. Emulsion stability results indicated an excellent improvement of physical stability of batter emulsions by addition of quince seed extract QSE and lecithin, which was identified with no visible phase separation in samples Q0.1E and Q0.2E. All cake batters displayed a pseudoplastic flow behavior with apparent viscosities and shear thinning behavior increasing substantially with increasing QSE concentrations. Hardness values gathered from texture profile analysis, implied that best cake texture was obtained via QSE and lecithin incorporation. Sensory analysis results also supported the same result in that, samples with egg yolk and QSE both, yielded a more preferable appearance and texture. Therefore, with this study, it was possible to observe the promising effects of QSE incorporation on cake batter and baked cake properties.

 Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in replacing sources of gluten with alternatives. This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. The cake batter and cooked cakes were characterized in terms of water activity, color, porosity, emulsion stability, textural properties, rheological behavior and sensorial attributes. Emulsion stability results indicated an excellent improvement of physical stability of batter emulsions by addition of quince seed extract QSE and lecithin, which was identified with no visible phase separation in samples Q0.1E and Q0.2E. All cake batters displayed a pseudoplastic flow behavior with apparent viscosities and shear thinning behavior increasing substantially with increasing QSE concentrations. Hardness values gathered from texture profile analysis, implied that best cake texture was obtained via QSE and lecithin incorporation. Sensory analysis results also supported the same result in that, samples with egg yolk and QSE both, yielded a more preferable appearance and texture. Therefore, with this study, it was possible to observe the promising effects of QSE incorporation on cake batter and baked cake properties.

 Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in replacing sources of gluten with alternatives. This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. The cake batter and cooked cakes were characterized in terms of water activity, color, porosity, emulsion stability, textural properties, rheological behavior and sensorial attributes. Emulsion stability results indicated an excellent improvement of physical stability of batter emulsions by addition of quince seed extract QSE and lecithin, which was identified with no visible phase separation in samples Q0.1E and Q0.2E. All cake batters displayed a pseudoplastic flow behavior with apparent viscosities and shear thinning behavior increasing substantially with increasing QSE concentrations. Hardness values gathered from texture profile analysis, implied that best cake texture was obtained via QSE and lecithin incorporation. Sensory analysis results also supported the same result in that, samples with egg yolk and QSE both, yielded a more preferable appearance and texture. Therefore, with this study, it was possible to observe the promising effects of QSE incorporation on cake batter and baked cake properties.

Makale detayları

Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations

Yazarlar:

Ceren Cokeker | Sinem Argun | Emrah Kırtıl

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 1, pp.1-14

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001284619

pISSN:

2757-5195

celiac

emulsion stability

gluten network

hydrocolloid

sensory analysis

texture

Sayı

Makale detayları

Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations

Yazarlar: Ceren Cokeker | Sinem Argun | Emrah Kırtıl

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Food Engineering

Dergi: Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 1, pp.1-14

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001284619

pISSN: 2757-5195

celiac

emulsion stability

gluten network

hydrocolloid

sensory analysis

texture

Sayı

Yazarlar:

Ceren Cokeker | Sinem Argun | Emrah Kırtıl

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.9 Issue 1, pp.1-14

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001284619

pISSN:

2757-5195