Kinoa (Chenopodium quinoa Willd.) Unu ile Zenginleştirilen Muffin Keklerin Bazı Fizikokimyasal ve Duyusal Özellikleri

Kinoa (Chenopodium quinoa Willd.) yapısındaki yüksek orandaki protein ve dengeli amino asit içeriği nedeniyle tahıl ürünlerinin zenginleştirilmesi açısından önemli bir kaynaktır. Özellikle birçok tahılda sınırlı düzeyde bulunan lisin, metionin ve treonin amino asidini fazla miktarda içermesi kinoanın önemini arttırmaktadır. Bu çalışmada %100 buğday unundan üretilen kontrol grubu örnek ve buğday ununa farklı oranlarda (%25 ve 50) kinoa unu ikame edilmesi ile üretilen muffin keklerde meydana gelen fizikokimyasal ve duyusal değişimler araştırılmıştır. Muffin kek formülasyonunda kinoa unu ikame oranı arttıkça örneklerin protein, yağ, kül ve amino asit içerikleri ile tekstür profil analizi sonucunda elde edilen sertlik değerlerinde artış meydana gelirken, karbonhidrat içeriğinde ve spesifik hacimde azalma meydana gelmiştir. Muffin kekler renk değerleri bakımından incelendiğinde, kinoa unu ikame oranı arttıkça dış renk L* değerinde ve iç renk a* değerinde artış gözlenirken, iç renk L* değerinde azalış olduğu belirlenmiştir. Duyusal özellikler bakımından %50 oranında kinoa unu ikame edilmiş örnekte gözeneklilik, tekstür, tat ve genel beğeni puanlarında anlamlı düzeyde azalma (p

Anahtar Kelimeler:

Kinoa, Muffin kek, Zenginleştirme, Amino asit, Tekstür

Some Physicochemical and Sensory Properties of Muffin Cakes Enriched with Quinoa (Chenopodium quinoa Willd.) Flour

Quinoa (Chenopodium quinoa Willd.) is a valuable enrichment source for cereal products due to its rich protein and well-balanced amino acid content. The high content of lysine, methionine and threonine amino acids that are found in limited levels in most of cereals, increases the importance of quinoa. In this study, physicochemical and sensory properties of muffin cakes which produced by 100% wheat flour (control sample) and replacing wheat flour with quinoa flour at different levels (25 and 50%) were investigated. The addition of quinoa flour to the formulation caused a significant increase in protein, fat, ash, amino acid contents and hardness value which was determined with texture profile analysis and a decrease in carbohydrate content and specific volume. Color analysis results of muffin cakes showed that increasing quinoa flour substitution ratio also increased the L* values of the crust and a* values of the crumb, while decreased the L* values of the crumb of cakes. According to sensory analyses, porosity, texture, taste and overall acceptability scores decreased significantly (p

Keywords:

Quinoa, Muffin cake, Enrichment, Amino acid, Texture,

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