BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE

Basit Öğe Kaydı
dc.contributor.authorUçar, Burçak
dc.contributor.authorHayta, Mehmet
dc.date.accessioned2025-01-06T17:23:20Z
dc.date.available2025-01-06T17:23:20Z
dc.date.issued2018
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractThis study had investigated the effects of the addition of wild fruit (elaeagnus, hawthorn, medlar, myrtle) on the physicochemical and functional properties of sponge cakes. For this purpose, fruits powders at the level of 5 and 10% were used in cakes which were determined by sensory acceptance test. Myrtle had the highest TPC and DPPH activity while elaeagnus had the lowest values. Analyses of the cake samples were carried out at 1st h, 7th and 14th d. Texture profile analysis (TPA) revealed that the addition of fruit powder resulted in decrease in the hardness and chewiness values of cake samples compared to the control group. Among the samples, the control group had the highest L* and b* values and the samples containing medlar powder had a higher redness value. As the storage time increased, L* and a* values were also increased, whereas b* values decreased. The examination of TPC and DPPH activity of the cake samples at 1st, 1st h and 14th d showed that the addition of fruit powders caused an increase in both parameters. The results of the present study suggested that the use of specific proportions of wild fruit powders in cakes positively affects the physicochemical and bioactive properties of sponge cakes.
dc.identifier.doi10.3153/FH18025
dc.identifier.endpage263
dc.identifier.issn2602-2834
dc.identifier.issue4
dc.identifier.startpage254
dc.identifier.trdizinid302618
dc.identifier.urihttps://doi.org/10.3153/FH18025
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/302618
dc.identifier.urihttps://hdl.handle.net/20.500.14669/723
dc.identifier.volume4
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofFood and Health
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleBIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE
dc.typeArticle

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu