The effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake

The objective of this research is to observe the effect of the addition of freeze-dried fruit puree powders to cake batter during cake production. The moisture content data pointed out that the addition of fruit powders to the cake batter resulted in a decrease in the moisture content values of the cakes (6.96-34.13%, p<0.05). The cake with quince powder had the highest volume (90.56-92.78 mm) and symmetry index values (6.13-7.00 mm). The vitamin C content (6.17-32.94%) of the cakes significantly increased with the addition of fruit powder to the cake batter. The sensory evaluation showed that the cake containing pumpkin powder had greater acceptance by the panelists.

Dondurularak kurutulmuþ meyve tozlarýnýn keklerin bazý fizikokimyasal özellikleri üzerine etkisi

Bu çalýþmanýn amacý, dondurarak kurutulmuþ meyve tozlarýnýn kek hamurlarýna ilavesinin kekler üzerindeki etkilerinin incelenmesidir. Kek hamuruna meyve tozlarýnýn eklenmesiyle, keklerin nem içeriðinde önemli bir düþüþ gözlenmiþtir (%6.96-34.13, p<0.05). Ayva tozu içeren kek en yüksek hacim (90.56-92.78 mm) ve simetri indeksi (6.13-7.00 mm) deðerlerine sahiptir. Keklerin C vitamini içeriði (%6.17-32.94) kek hamuruna meyve tozu ilavesiyle önemli ölçüde artmýþtýr. Duyusal analiz sonuçlarýna göre balkabaðý tozu içeren kekler panelistler tarafýndan daha çok beðenilmiþtir.