Yer Bademi (Cyperus esculentus L.) Ununun Şeker ve Shortening İkamesi Olarak Kullanımının Kek Kalitesine Etkisi

Nebahat İnyayla; Nezahat Olcay; Mustafa Kürşat Demir

doi:10.18016/ksutarimdoga.vi.1763764

TR EN

Yer Bademi (Cyperus esculentus L.) Ununun Şeker ve Shortening İkamesi Olarak Kullanımının Kek Kalitesine Etkisi

Öz

Yer bademi, yüksek besin değeri ve sağlık üzerindeki olumlu etkileri nedeniyle dikkat çeken tarımsal bir üründür. Son yıllarda trend olan beslenme tiplerinde sıklıkla yer almaya başlayan yer bademinin endüstriyel gıda formülasyonlarında kullanımını artırmak, toplumsal sağlığa ve ekonomik kalkınmaya katkı sağlayacaktır. Bu çalışmada yer bademi ununun kek formülasyonlarında şeker ve shortening yerine ikamesinin ürünün fiziksel, kimyasal ve fonksiyonel özellikleri üzerindeki etkileri değerlendirilmiştir. Yer bademi unu kullanımı, kek hamurlarının pH ve ağırlığını artırmıştır. Özgül ağırlık değerleri ise shortening ikamesi ile değişim göstermezken, şeker ikamesi ile artmıştır. Yer bademi unu ikamesi, keklerin kabuk renk değerlerinde belirgin değişimlere yol açmazken, iç dokularına ait a* ve b* renk değerlerini önemli şekilde artırıcı etkide bulunmuştur. İkame oranı arttıkça keklerin hacmi ve elastikiyeti azalmış, sıkılık değerleri artmıştır. Bununla birlikte, yer bademi unu ikamesi keklerin toplam fenolik madde içeriği ve antioksidan aktivitesini anlamlı düzeyde yükseltmiştir. Yer bademinin, shorteningin en fazla %30’unun ve şekerin en fazla %40’ının yerine ikame edilmesi durumunda, ürünün kabul edilebilir fiziksel özelliklerini koruduğu belirlenmiştir. Artan fonksiyonel gıda talebi bağlamında, yer bademinin hem besinsel değeri artırma potansiyeli hem de endüstriyel uygulamalara uygunluğu dikkate alınarak gelecekteki çalışmalar için umut vadettiği sonucuna varılmıştır.

Anahtar Kelimeler

Effect of Using Tiger Nut (Cyperus esculentus L.) Flour as a Sugar and Shortening Substitute on Cake Quality

Abstract

Tiger nuts are agricultural products that attract attention due to their high nutritional value and positive health effects. Increasing the use of tiger nut, which has become a frequent feature of recent dietary trends, in industrial food formulations will contribute to public health and economic development. This study evaluated the effects of substituting tiger nut flour for sugar and shortening in cake formulations on the product's physical, chemical, and functional properties. The use of tiger nut flour increased the pH and weight of cake doughs. Specific gravity values remained unchanged with the shortening substitution, but increased with the sugar substitution. While tiger nut flour substitution did not cause significant changes in the color values of the cake crusts, it significantly increased the a* and b* color values of the crumbs. As the substitution ratio increased, cake volume and elasticity decreased, while firmness values increased. However, the substitution of tiger nut flour significantly increased the total phenolic content and antioxidant activity of the cakes. It was determined that replacing up to 30% of shortening and up to 40% of sugar with tiger nut resulted in products with acceptable physical properties. In the context of increasing demand for functional foods, tiger nuts were identified as promising for future studies, given their potential to enhance nutritional value and suitability for industrial applications.

Keywords

Project Number

1919B012204406

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Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Research Article

Authors

Nebahat İnyayla
0009-0000-0571-0800
Türkiye

Nezahat Olcay ^*
0000-0003-3302-8969
Türkiye

Mustafa Kürşat Demir
0000-0002-4706-4170
Türkiye

Early Pub Date

February 27, 2026

Publication Date

February 27, 2026

Submission Date

August 13, 2025

Acceptance Date

November 14, 2025

Published in Issue

Year 2026 Number: Advanced Online Publication

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1763764

IZ

https://izlik.org/JA58TA59MC

Cite

RIS / Bibtex

APA

İnyayla, N., Olcay, N., & Demir, M. K. (2026). Yer Bademi (Cyperus esculentus L.) Ununun Şeker ve Shortening İkamesi Olarak Kullanımının Kek Kalitesine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, Advanced Online Publication, 941-954. https://doi.org/10.18016/ksutarimdoga.vi.1763764