Serpil ŞAHİN, Servet Gülüm ŞUMNU, Eda BERK

EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY

Keçiboynuzu unu önemli miktarda diyet lif, amino asit ve mineral içerdiği için besin değeri artırılmış glutensiz kekler için alternatif bir un olarak kullanılabilir. Bu çalışmanın amacı, pirinç ununun kısmı olarak değişik oranlarda (%10, %20 ve %30) keçiboynuzu unu ile yer değiştirilerek hazırlanan ve farklı zamk türleri (ksantan ve guar zamkları) kullanılan glutensiz kek hamurlarının özgül ağırlığının ve reolojik özelliklerinin araştırılmasıdır. Bunun yanında kek kalitesi de (nem kaybı, gözeneklilik, özgül hacim ve sertlik) araştırılmıştır. Bütün kek hamurları kaymayla incelen davranış göstermiştir. Zamk içeren tüm hamurlar ayrıca daha yüksek görünür vizkoziteye sahip olmuşlardır. Ksantan zamkı eklenen kekler daha düşük sertlik ama yüksek özgül hacime sahip olmuşlardır. Guar zamkı nem kaybı dışında hiç bir kek kalitesini olumlu olarak etkilelememiştir. Keçiboynuzu unu konsantrasyonu %20 olan kekler genellikle en iyi kalite parametrelerine sahip olmuşlardır. Bu nedenle ksantan zamkı ve %20 konsantrasyonda keçiboynuzu unu kullanılarak hazırlanan glutensiz kekler çölyak hastaları için önerilebilinir

HİDROKOLLOİDLERİN VE KEÇİBOYNUZU UNUNUN HAMURUN REOLOJİK ÖZELLİKLERİ VE KEKİN KALİTESİNE OLAN ETKİSİ

Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight loss, porosity, specific volume, hardness) were investigated. All cake batters showed shear thinning behavior. Gum containing batters exhibited higher apparent viscosities. Xanthan gum added batters had lower hardness but higher specific volumes. Guar gum addition had a negative effect on all cake quality parameters except moisture loss. Cakes containing 20% carob bean flour achieved generally the best quality parameters. Therefore, cakes with 20% carob bean flour and xanthan gum can be recommended to be used in gluten free cakes for celiac patients

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