Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven
Date
2016-03-01
Author
OZKAHRAMAN, Betul Canan
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
205
views
0
downloads
Cite This
The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.
Subject Keywords
Microwave-infrared combination baking
,
Lentil
,
Functional
,
Chickpea
,
Cake
URI
https://hdl.handle.net/11511/46895
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
DOI
https://doi.org/10.1007/s13197-015-2101-z
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
Effects of different ovens and enzymes on quality parameters of bread
Keskin, Semin Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2003)
The main objective of the study was to determine the effects of enzymes on quality of breads baked in halogen lamp-microwave combination, microwave and conventional oven. It was also aimed to determine the optimum processing conditions in these ovens. In the first part of the study, as independent variables, baking time, baking temperature for conventional oven; microwave power for microwave oven and microwave power and halogen power for combination oven was used. Weight loss, specific volume, firmness and ...
Effects of xanthan and guar gums on quality and staling of gluten free cakes baked in microwave-infrared combination oven
Köksel, Havva Filiz; Şümnü, Servet Gülüm; Department of Food Engineering (2009)
The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization ...
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...
Quality of Gluten-Free Bread Formulations Baked in Different Ovens
Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil (2013-03-01)
The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared-microwave combination and conventional ovens. The degrees of the starch gelatinization of breads baked in different ovens were also compared. Conventionally baked breads prepared with tigernut flour/rice flour ratio of 10:90 and the infrared-microwave combination-baked breads prepared with tigernut/...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
B. C. OZKAHRAMAN, S. G. Şümnü, and S. Şahin, “Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven,”
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
, pp. 1567–1575, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46895.