Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations
Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in repl...
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| Language: | English |
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Çanakkale Onsekiz Mart University
2023-03-01
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| Series: | Journal of Advanced Research in Natural and Applied Sciences |
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| Online Access: | https://dergipark.org.tr/en/download/article-file/2350534 |
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| _version_ | 1832095491318349824 |
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| author | Sinem Argun Ceren Cokeker Emrah Kırtıl |
| author_facet | Sinem Argun Ceren Cokeker Emrah Kırtıl |
| author_sort | Sinem Argun |
| collection | DOAJ |
| description | Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in replacing sources of gluten with alternatives. This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. The cake batter and cooked cakes were characterized in terms of water activity, color, porosity, emulsion stability, textural properties, rheological behavior and sensorial attributes. Emulsion stability results indicated an excellent improvement of physical stability of batter emulsions by addition of quince seed extract (QSE) and lecithin, which was identified with no visible phase separation in samples Q0.1E and Q0.2E. All cake batters displayed a pseudoplastic flow behavior with apparent viscosities and shear thinning behavior increasing substantially with increasing QSE concentrations. Hardness values gathered from texture profile analysis, implied that best cake texture was obtained via QSE and lecithin incorporation. Sensory analysis results also supported the same result in that, samples with egg yolk and QSE both, yielded a more preferable appearance and texture. Therefore, with this study, it was possible to observe the promising effects of QSE incorporation on cake batter and baked cake properties. |
| format | Article |
| id | doaj-art-88317e40e9b94e358b30eda41dce8693 |
| institution | Kabale University |
| issn | 2757-5195 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Çanakkale Onsekiz Mart University |
| record_format | Article |
| series | Journal of Advanced Research in Natural and Applied Sciences |
| spelling | doaj-art-88317e40e9b94e358b30eda41dce86932025-02-05T17:57:35ZengÇanakkale Onsekiz Mart UniversityJournal of Advanced Research in Natural and Applied Sciences2757-51952023-03-019111410.28979/jarnas.1097860453Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter FormulationsSinem Argun0https://orcid.org/0000-0003-2570-2431Ceren Cokeker1https://orcid.org/0000-0003-2162-902XEmrah Kırtıl2https://orcid.org/0000-0002-9619-1678YEDITEPE UNIVERSITYYEDITEPE UNIVERSITYYEDİTEPE ÜNİVERSİTESİCeliac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in replacing sources of gluten with alternatives. This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. The cake batter and cooked cakes were characterized in terms of water activity, color, porosity, emulsion stability, textural properties, rheological behavior and sensorial attributes. Emulsion stability results indicated an excellent improvement of physical stability of batter emulsions by addition of quince seed extract (QSE) and lecithin, which was identified with no visible phase separation in samples Q0.1E and Q0.2E. All cake batters displayed a pseudoplastic flow behavior with apparent viscosities and shear thinning behavior increasing substantially with increasing QSE concentrations. Hardness values gathered from texture profile analysis, implied that best cake texture was obtained via QSE and lecithin incorporation. Sensory analysis results also supported the same result in that, samples with egg yolk and QSE both, yielded a more preferable appearance and texture. Therefore, with this study, it was possible to observe the promising effects of QSE incorporation on cake batter and baked cake properties.https://dergipark.org.tr/en/download/article-file/2350534celiacemulsion stabilitygluten networkhydrocolloidsensory analysistexture |
| spellingShingle | Sinem Argun Ceren Cokeker Emrah Kırtıl Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations Journal of Advanced Research in Natural and Applied Sciences celiac emulsion stability gluten network hydrocolloid sensory analysis texture |
| title | Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations |
| title_full | Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations |
| title_fullStr | Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations |
| title_full_unstemmed | Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations |
| title_short | Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations |
| title_sort | evaluation of the effect of quince seed extract on physical and sensorial properties of gluten free cake batter formulations |
| topic | celiac emulsion stability gluten network hydrocolloid sensory analysis texture |
| url | https://dergipark.org.tr/en/download/article-file/2350534 |
| work_keys_str_mv | AT sinemargun evaluationoftheeffectofquinceseedextractonphysicalandsensorialpropertiesofglutenfreecakebatterformulations AT cerencokeker evaluationoftheeffectofquinceseedextractonphysicalandsensorialpropertiesofglutenfreecakebatterformulations AT emrahkırtıl evaluationoftheeffectofquinceseedextractonphysicalandsensorialpropertiesofglutenfreecakebatterformulations |