Betül OSKAYBAS, Kutlu ÇEVİK, Hamza ALAŞALVAR, Hakan ERİNÇ, Hasan YALÇIN, Zeliha YILDIRIM, Ayşe ÖZBEY

Fındık Yağı ve Mikroenkapsüle Fındık Yağı Kullanımının Keklerin Fizikokimyasal ve Tekstürel Özellikleri Üzerine Etkisi

Mikroenkapsülasyon doymamış yağ asitleri içeren yağların oksidatif bozulmaya karşı korunması için etkili bir yöntem olarak yaygın şekilde kullanılmaktadır. Mikrokapsüle yağ tozunun kullanımı fırıncılık ürünlerinin tekstürel ve fizikokimyasal özelliklerini etkileyebilir. Bu çalışmada, mikroenkapsüle fındık yağı tozu, yağsız süt tozu ve fındık yağının 1/1 oranında hazırlanması ve püskürtmeli kurutucuya beslenmesiyle elde edilmiştir. Kekler, sadece fındık yağı (kontrol) kullanılarak ve fındık yağı yerine %50 ve %100 oranlarında mikroenkapsüle fındık yağı tozu kullanılarak üretilmiştir. Kek hamuru akış özellikleri mikroenkapsüle fındık yağı tozu kullanımı ile psödoplastik davranış göstermiştir. Hamurun kıvam katsayısı değeri mikroenkapsüle fındık yağı tozu oranının artmasıyla önemli ölçüde artmıştır (p<0.05). Mikroenkapsüle fındık yağı tozu oranının artmasına bağlı olarak kek kabuk ve iç renginde L* değeri azalmıştır. Mikroenkapsüle fındık yağı tozu kullanılması kabuk ve iç b* değerleri üzerinde de benzer etki göstermiştir ancak a* değeri üzerinde bir etkisi olmadığı belirlenmiştir. Kek örneklerinin nem değerleri mikroenkapsüle fındık yağı tozunun kullanım oranının artmasına bağlı olarak %19.06’dan %17.30’a azalmıştır. Keklerin su aktivitesi değerleri 0.74-0.75 arasında belirlenmiştir. Mikroenkapsüle fındık yağı tozunun kullanılmasının keklerin sertlik derecesini önemli ölçüde etkilediği bulunmuştur (p<0.05). En yüksek sertlik değeri %100 oranında mikroenkapsüle fındık yağı tozunun kullanıldığı kek örneğine aittir. Sonuçlar, kek örneklerinin dokusunu ve fizikokimyasal özelliklerini geliştirmek için belirli miktarda mikroenkapsüle fındık yağı tozu kullanılabileceğini işaret etmektedir.

Anahtar Kelimeler:

Kek miksi, kek, mikroenkapsülasyon, fındık yağı, tekstür, viskozite

Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake

Microencapsulation is widely used as an effective method for protecting oils containing unsaturated fatty acids against oxidative deterioration. The use of microencapsulated oil powder can affect the textural and physicochemical characteristics of bakery products. In the present study, microencapsulated hazelnut oil powder (MHOP) was prepared in skim milk powder (SMP) with oil/SMP ratio of 1/1 using a spray dryer. Cakes were produced using only hazelnut oil (control) and also with substitution of hazelnut oil by MHOP at substitution rates of 50% and 100%. The flow properties indicated that the cake batter presented pseudoplastic behavior with the use of MHOP. Consistency index values of the batters were increased significantly (p<0.05) with the increase in MHOP substitution. An increase in MHOP-substitution reduced the L* values of crust and crumb colors. MHOP substitution had a similar effect on the b* values of crust and crumb color, but the α* values of crust color did not affect by the MHOP substitution. Moisture content of cakes decreased from 19.06% to 17.30% with increase in the amount of MHOP. The water activity values of cakes were in the range of 0.74-0.75. MHOP substitution was found to be significant (p<0.05) in affecting the hardness value of cakes. The highest hardness value of cakes was obtained with a substitution of 100% MHOP. The results showed that certain amounts of MHOP could be used to improve the texture and physicochemical properties of the cake.

Keywords:

Batter, cake, microencapsulation, hazelnut oil, texture, viscosity,

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