Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology

Date

2008-03-01

Author

Turabi, Elif
Şümnü, Servet Gülüm
Şahin, Serpil

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

229
views

0
downloads

In this study, response surface methodology was used to design gluten-free cakes made from rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan-guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness and weight loss of the cakes were determined for optimization. Cakes formulated with xanthan gum had better quality characteristics than cakes containing xanthan-guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.

Subject Keywords

Infrared, Microwave, Optimization, Response surface methodology, Rice cake

URI

https://hdl.handle.net/11511/35303

Journal

FOOD AND BIOPROCESS TECHNOLOGY

DOI

https://doi.org/10.1007/s11947-007-0003-4

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens Şümnü, Servet Gülüm; Şahin, Serpil; Meda, Venkatesh (2010-01-01) P>The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW-IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 +/- 2 degrees C for 120 h. X...
THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS Sakiyan, Ozge; Şümnü, Servet Gülüm; Şahin, Serpil; Meda, Venkatesh (2007-01-01) The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing Simplesse (TM), a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens w...
Development of functional cakes to be baked in microwave-infrared combination oven Özkahraman, Betül Canan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2014) The main objective of this study was to develop functional cake formulations to be baked in the microwave-infrared (MW-IR) combination oven by using legume flours. It was also aimed to compare quality of legume cakes baked in MW-IR oven with conventional oven. For this reason, oven type (conventional and microwave-infrared combination oven), baking time (4, 4.5 and 5 minutes), legume flour type (lentil, chickpea and pea) and legume flour concentration (10%, 20%, and 30%) were selected as independent variabl...
Design of gluten free rice cake formulations for baking in infrared-microwave combination oven Turabi, Elif; Şümnü, Servet Gülüm; Department of Food Engineering (2010) The main objective of this study was to design gluten free rice cakes containing different gums and an emulsifier for baking in infrared (IR)-microwave combination oven. In the first part of the study, the effects of different gums (xanthan, guar, xanthan-guar blend, κ-carrageenan, locust bean, hydroxypropyl methylcellulose (HPMC) and xanthan-κ-carrageenan blend) and emulsifier blend (PurawaveTM) on physical properties of cake batters were investigated. In the second part of the study, weight loss, specific...
Development of gluten-free wafer sheet formulations MERT, Selen; Şahin, Serpil; Şümnü, Servet Gülüm (2015-10-01) The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the higher quality and more nutritional gluten-free wafer sheet formulations. As a control, wafer sheet samples containing only rice flour and only wheat flour were ...

Citation Formats

E. Turabi, S. G. Şümnü, and S. Şahin, “Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 64–73, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35303.