Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake

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dc.contributor.authorOlcay, Nezahat
dc.contributor.authorDemir, Mustafa Kursat
dc.date.accessioned2024-02-23T13:59:40Z
dc.date.available2024-02-23T13:59:40Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractKumquat which is the smallest citrus fruit with an edible peel is a member of the Fortunella genus in the Rutaceae family. High nutritional value kumquat has been used as a therapeutic in folk medicine for so long, scientific studies showed its therapeutic effect against diseases. In this study; different drying methods (convection, microwave and vacuum) were applied to kumquat fruits, and kumquat powders were obtained. The kumquat powders were used in the production of cakes at 0, 10, 20 and 30% substitution rates based on the wheat flour used. Physical (color, texture, weight, volume index and symmetry index), chemical (moisture, ash, crude fat, crude protein, carbohydrate, energy, pH, total phenolic and phytic acid content) and sensory properties were evaluated in cake samples. Generally, kumquat powder substitution in cake samples improved the visual characteristics. But increased substitution rate had negative effects on physical properties. When the kumquat powder substitution rate increased from 0 to 30%; total phenolic content increased from 525.64 to 1253.58 mu g of GAE/g and phytic acid content decreased from 88.86 to 42.22 mg/100 g. Also, it was seen that total phenolic and phytic acid contents of samples positively affected by microwave and vacuum drying. 10% of kumquat powder substitution provided superior sensory properties. According to the data obtained in the study, it is recommended to use microwave and vacuum dried kumquat powders as an additive to improve the sensory properties and increase the functionality of bakery products.en_US
dc.description.sponsorshipNecmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey [BAP-181319010]en_US
dc.description.sponsorshipThis research was summarized from Master Thesis (Necmettin Erbakan University the Graduate School of Natural and Applied Science Department in Food Engineering) by Nezahat OLCAY. This study was supported by Necmettin Erbakan University, Unit of Scientific Research Projects, Konya, Turkey (Project number, BAP-181319010).en_US
dc.identifier.doi10.1007/s11694-021-01112-4
dc.identifier.endpage5368en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85112475663en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage5360en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-021-01112-4
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11267
dc.identifier.volume15en_US
dc.identifier.wosWOS:000684892200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKumquaten_US
dc.subjectFortunella Margaritaen_US
dc.subjectConvection Dryingen_US
dc.subjectMicrowave Dryingen_US
dc.subjectVacuum Dryingen_US
dc.subjectCakeen_US
dc.titleEffect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cakeen_US
dc.typeArticleen_US

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