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

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dc.authoridCaliskan Koc, Gulsah/0000-0002-6542-3093
dc.authorwosidCaliskan Koc, Gulsah/N-6008-2015
dc.contributor.authorAltay, Kadriye Ergun
dc.contributor.authorKoc, Gulsah Caliskan
dc.contributor.authorDirim, Safiye Nur
dc.date.accessioned2023-01-12T20:18:53Z
dc.date.available2023-01-12T20:18:53Z
dc.date.issued2021
dc.departmentN/A/Departmenten_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.5505/pajes.2020.83883
dc.identifier.endpage819en_US
dc.identifier.issn1300-7009
dc.identifier.issn2147-5881
dc.identifier.issue7en_US
dc.identifier.startpage813en_US
dc.identifier.trdizinid506998en_US
dc.identifier.urihttps://doi.org/10.5505/pajes.2020.83883
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/506998
dc.identifier.urihttps://hdl.handle.net/11454/78963
dc.identifier.volume27en_US
dc.identifier.wosWOS:000732570500006en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherPamukkale Univen_US
dc.relation.ispartofPamukkale University Journal Of Engineering Sciences-Pamukkale Universitesi Muhendislik Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCakeen_US
dc.subjectKiwien_US
dc.subjectPumpkinen_US
dc.subjectQuinceen_US
dc.subjectHardnessen_US
dc.subjectWheat-Flour Doughen_US
dc.subjectRheological Characteristicsen_US
dc.subjectDietary Fiberen_US
dc.subjectQualityen_US
dc.subjectRetardationen_US
dc.titleThe effect of freeze dried fruit powders on some of the physicochemical properties of the layer cakeen_US
dc.typeArticleen_US

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