BAZI TAHIL BENZERİ ÜRÜNLERİN GLUTENSİZ KEK ÜRETİMİNDE KULLANIMI

Araştırmada bazı tahıl benzeri ürünlerin (çiya, amarant, kinoa ve karabuğday) glutensiz kek üretiminde kullanılabilirliğinin ve bu ürünlerin keklerin bazı özellikleri üzerine etkilerinin belirlenmesi amaçlanmıştır. Bu amaçla dört farklı kek unu karışımı; mısır (%45) ve pirinç (%45) nişastası ve tam tane olarak öğütülmüş tahıl benzeri ürünler (%10) kullanılarak hazırlanmıştır. Bu karışımlar ile üretilen kek örnekleri ve kontrol kek örneklerine; bazı fiziksel (renk, spesifik hacim ve tekstür), kimyasal (nem, su aktivitesi, dirençli nişasta, glisemik indeks ve antioksidan aktivite) ve duyusal analizler yapılmıştır. Kek örneklerinin sertlik ve çiğnenebilirlik değerlerinin 1234.21-1709.50g ve 668.09-996.27 aralıklarında değiştiği belirlenmiştir. Tahıl benzeri ürün ilavesiyle hazırlanan keklerin dirençli nişasta içeriklerinin %0.17-0.22 arasında olduğu ve tahmini glisemik indekslerinin ise 55 değerinden düşük olmaları sebebiyle düşük glisemik indeksli gıda sınıfı içerisinde yer alabileceği tespit edilmiştir. Yapılan değerlendirmeler neticesinde glutensiz keklerin çeşitlendirilmesinde tahıl benzeri ürünlerin kullanılabileceği ve bunların arasında ise çiyanın yumuşaklık, yüksek antioksidan aktivite ve duyusal özellikleri itibariyle öne çıktığı sonucuna ulaşılmıştır.

Anahtar Kelimeler:

Çiya, amarant, kinoa, karabuğday, glutensiz kek, çölyak

USAGE OF SOME PSEUDOCEREALS IN THE GLUTEN-FREE CAKE PRODUCTION

The aim of this study was to determine the usability of pseudocereals (chia, amaranth, quinoa, and buckwheat) in cake production and their effect on some properties of cake. For that purpose, four different cake flour mixtures were prepared by using corn and rice starches (45:45%) and whole-grain milled pseudocereals (10%). Some physical (color, specific volume, and texture), chemical (moisture, water activity, resistant starch, glycemic index, and antioxidant activity) and sensory analyses were performed to both samples produced with these mixtures and the control samples. The hardness and chewiness values of the samples varied between 1234.21-1709.50g and 668.09-996.27, respectively. The resistant starch content of the samples with pseudocereals was between 0.17-0.22% and they could be classified as low glycemic index food because their glycemic index values were lower than 55. As a result, pseudocereals could be used to vary gluten-free cake and chia containing cake samples distinguished in terms of softness, high antioxidant activity and sensorial properties among other cake samples with pseudocereals.

Keywords:

Chia, amaranth, quinoa, buckwheat, gluten-free cake, celiac,

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