Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri

Yaban mersini (Vaccinium sp.), antioksidan aktiviteye katkı sağlayan fenolik maddeler ve diyet lifi yönünden zengin bir meyve çeşidi olması nedeniyle sağlıklı diyetin bir parçası olarak kabul edilmektedir. Bu çalışmada muffin keklere, miks ağırlığı üzerinden %8, %16 ve %24 oranlarında yaban mersini ilave edilmesinin keklerin bazı kimyasal, fiziksel ve duyusal özellikleri üzerine etkileri incelenmiştir. Çalışmada yaban mersini ilavesiyle keklerin çözünür, çözünmeyen ve toplam diyet lifi, toplam fenolik madde ve antioksidan aktivite değerlerinde önemli (p

Some Chemical, Physical and Sensory Properties of Muffin Cakes with Blueberries (Vaccinium sp.)

Blueberries (Vaccinium corymbosum L.) are considered to be a part of a healthy diet owing to their content of phenolic compounds and dietary fiber. In this study, blueberries (8, 16 and 24%) were added to muffin cake mixes and the effects of blueberries addition to some chemical, physical and sensory properties of cakes were investigated. The soluble dietary fiber, insoluble dietary fiber, total dietary fiber, total phenolic contents and antioxidant activity values of cakes increased by an increase in the amount of blueberries in cake formulations (p

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