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Çiya ve Keten Tohumunun Yumurta İkamesi Olarak Kek Üretiminde Kullanımı

Yıl 2025, Cilt: 9 Sayı: 2, 219 - 232, 31.05.2025

Neval Burkay , Derya Alkan

https://doi.org/10.46237/amusbfd.1437484

Öz

Bu çalışmanın amacı bir kek formülasyonunda yumurta ikamesi olarak çiya ve keten tohumu jeli kullanılarak yumurta tüketmeyen bireylerin tüketimine uygun kek geliştirilmesi, çiya ve keten tohumu jelinin yumurta ikamesi olarak kullanımının kek kalitesi üzerine olan etkilerinin incelenmesidir. Kek örneklerinin üretiminde buğday unu, yumurta, süt, yağ, şeker, su, kabartma tozu ve farklı oranlarda çiya tohumu ve keten tohumu jeli kullanılmıştır. Çiya tohumu (%50, %100) ve keten tohumu (%50, %100) jeli formülasyona ayrı ayrı olacak şekilde yumurta ile yer değiştirilerek ilave edilmiştir. Keklerin fiziksel analizleri pişirme sonrası 2. saat ve 24. saatte yapılmıştır. Çalışma kapsamında hazırlanan örneklerin spesifik hacmi hesaplanmış ve kuru madde içeriği, toplam kül içeriği, duyusal analizleri yapılmıştır. Duyusal analiz kapsamında on panelist, ürünleri renk, görünüş, tekstür, tat, aroma ve genel kabul edilebilirlik bakımından dokuz puanlık bir hedonik ölçek kullanarak derecelendirmiştir. Panelistlerin %100 çiya tohumu ve %100 keten tohumu jeli içeren keklerin tekstür özelliğine en düşük puanları verdikleri görülmüştür. Kek örneklerinin pişirme sonrası 2. saat ve 24. saatte yapılan spesifik hacim ölçümlerinde örnekler arasında istatiksel olarak anlamlı bir fark bulunmamıştır (p>0.05). Kuru madde analizlerinde ise pişirme sonrası 2. saat ve 24. saatte örnekler arasında istatiksel olarak anlamlı bir farklılık bulunmuştur (p<0.05). Kül analizinde pişirme sonrası 24. saatte örnekler arasında istatiksel olarak anlamlı bir farklılık bulunmuştur (p<0.05). Duyusal değerlendirmede, kontrol grubu ve %50 çiya tohumu ve %50 keten tohumu jeli içeren keklerin, %100 çiya tohumu ve %100 keten tohumu jeli içeren keklere kıyasla daha kabul edilebilir oldukları belirlenmiştir.

Anahtar Kelimeler

Çiya tohumu Keten tohumu Vegan beslenme Yumurta ikamesi

Kaynakça

  • 1. Miranda, J. M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J. A., & Lamas, A. (2015). Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients,7, 706-729.
  • 2. Çelebi, Ş., & Karaca, H. (2006). Yumurtanın besin değeri, kolesterol içeriği ve yumurtayı n-3 yağ asitleri bakımından zenginleştirmeye yönelik çalışmalar. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 37(2), 257-265.
  • 3. Puglisi, M. J. & Fernandez, M. L. (2022). The health benefits of egg protein. Nutrients, 14, 1-14.
  • 4. Yüceer, M., Temizkan, R., & Caner, C. (2012). Fonksiyonel gıda olarak yumurta: bileşenleri ve fonksiyonel özellikleri. Akademik Gıda, 10, 71-72.
  • 5. Razi, S. M., Fahim, H., Amirabadi, S., & Rashidinejad, A. (2023). An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocolloids., 135, 108183.
  • 6. Dokuzcan, B. D. (2019). Pastacılıkta yumurta ikamesi olarak nohut suyu kullanımı ve yumurtasız pandispanya örneği. (Yayımlanmamış Yüksek Lisans Tezi). İstanbul Okan Üniversitesi, İstanbul.
  • 7. Liu, Y. F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2019). Modifying the functional properties of egg proteins using novel processing techniques: a review. Comprehensive Reviews in Food Science and Food Safety, doi: 10.1111/1541-4337.12464.
  • 8. Yazıcı, G. N., & Ozer, M. S. (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science and Technology, 111, 346-359.
  • 9. Caffarelli, C., Giannetti, A., Rossi, A., & Ricci, G. (2022). Egg allergy in children and weaning diet. Nutrients, 14, 1540.
  • 10. Karakılıç, M., Suna, S., Tamer, C. E., & Çopur, Ö. U. (2014). Gıda alerjisi reaksiyonları. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1), 73-82.
  • 11. Shin, J. Y., Xun, P., Nakamura, Y., & He, K. (2013). Egg consumption in relation to risk of cardiovascular disease and diabetes: a systematic review and meta-analysis. Am. J. Clin. Nutr., 98(1), 146-59.
  • 12. Fernandez, M. L. (2006). Dietary cholesterol provided by eggs and plasma lipoproteins in healthy populations. Current Opinion in Clinical Nutrition & Metabolic Care., 9(1), 8-12.
  • 13. Kayıkçıoğlu, M., & Soydan, İ. (2009). Yumurta tüketimi ve kardiyovasküler sağlık. Türk Kardiyol. Dern. Arş., 37(5), 353-357.
  • 14. Agrawal, S., Millett, C. J., Dhillon, P. K., Subramanian, SV., & Ebrahim, S. (2014). Type of vegetarian diet, obesity and diabetes in adult Indian population. Nutrition Journal, 13(89), 1-18.
  • 15. Delucca, G. F. (2013). An investigation of vegetarianism and eating attitudes based on different types of vegetarian eating patterns. Doctoral thesis. Faculty of The Chicago School of Professional Psychology, Chicago.
  • 16. Cherry, E. (2006). Veganism as a cultural movement: A relational approach. Social Movement Studies, 5(2), 155-170.
  • 17. Özcan, T., & Baysal, S. (2016). Vejetaryen beslenme ve sağlık üzerine etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 30(2), 101-116.
  • 18. Hedayati, S., & Tehrani, M. M. (2018). Effect of total replacement of egg by soy milk and lecithin on physical properties of batter and cake. Food Science & Nutrition, 6(4), 1154-1161.
  • 19. Mustafa, R., He, Y., Shim, Y. Y., & Reaney, M. J. T. (2018) Aquafaba, waste water from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science, 53(10), 2247-2255.
  • 20. Hedayati, S., Jafari, S. M., Babajafari, S., Niakousari, M., & Mazloom, S. M. (2022). Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality. Food Hydrocolloids, 128, 107611.
  • 21. Olombrada, E., Mesias, M., & Mo, F. J. (2024). Risk/benefits of the use of chia, quinoa, sesame and flaxseeds in bakery products. An update review. Food Reviews International, 40(4), 1047-1068.
  • 22. Gallo, L. R. R., Botelho, R. B. A., Ginani, V., & Lacerda, L. D. (2018). Chia (Salviahispanica L.) Gel as egg replacer in chocolate cakes: Applicability and microbial and sensory qualities after storage. Journal of Culinary Science & Technology, 18(9), 1-11.
  • 23. Erkoç, S., Özcan, İ., Özyiğit, E., Kumcuoğlu, S., & Tavman, Ş. (2021). Yumurta ikamesi olarak kullanılan çiya ve keten tohumu jelinin pankek hamuru reolojisi ve ürün özellikleri üzerine etkisinin incelenmesi. Gıda, 46(6), 1397-1414.
  • 24. Yurt, M., & Gezer, C. (2018). Chia tohumunun (Salvia hispanica) fonksiyonel özellikleri ve sağlık üzerine etkileri. Gıda, 43(3), 446-460.
  • 25. Coorey, R., Tjoe, A., & Jayasena, V. (2014). Gelling properties of chia seed and flour. Journal of Food Science and Technology, 79(5), E859-E866.
  • 26. Julio, L. M., Ixtaina, V. Y., & Fernández, M. (2016). Chia tohumu (Salvia hispanica L.) yan ürünleri ile fonksiyonel O/W emülsiyonlarının geliştirilmesi ve karakterizasyonu. Journal of Food Science and Technology, 53, 3206-3214.
  • 27. Karpińska-Tymoszczyk, M., Danowska-Oziewicz, M., & Draszanowska, A. (2021). Effect of the addition of chia seed gel as egg replacer and storage time on the quality of pork patties. Foods, 10(8).
  • 28. Özbek, T., & Şahin Yeşilçubuk, N. (2018). Süper besin: Chia tohumu (Salvia Hispanica L.) Beslenme ve Diyetetik Dergisi,46(1), 90-96.
  • 29. Fernandez, S. S., & Salas-Mellado, M. D. L. M. (2017). Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food Chemistry, 227, 237-244.
  • 30. Felisberto, M. H. F., Wahanik, A. L., Gomes-Ruffi, C. R., Clerici, M. T. P. S., Chang, Y. K., & Steel, C. Y. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT-Food Science and Technology, 63, 1049-1055.
  • 31. İşleroğlu, H., Yıldırım, Z., & Yıldırım, M. (2005). Fonksiyonel bir gıda olarak keten tohumu. Gazi Osmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 22(2), 23-30.
  • 32. Uhlman, J., & Schumacher, J. (2014). Sensory and objective evaluation of pumpkin bars using ground flaxseed or sweet potato baby food as egg replacers. International Journal of Advanced Nutritional and Health Science, 2(1), 89-97.
  • 33. Grizio, M., & Spetch, L., (2016). Plant-based egg alternatives: optimizing for functional properties and applications, The Good Food Institute, 1-16.
  • 34. Agrahar-Murugkar, D., Zaidi, A., Kotwalıwale, N., & Gupta, C. (2016). Effect of egg-replacer and composite flour on physical properties, color, texture and rheology, nutritional and sensory profile of cakes. Journal of Food Quality, 39, 425-435.
  • 35. Aljobair, M. O. (2022). Effect of chiaseed as egg replacer on quality, nutritional value, and sensory acceptability of sponge cake. Journal of Food Quality,9, 1-11.
  • 36. Borneo, R., Aguirre, A., & Leon, A. E. (2010). Chia (Salvia hispanica L.) gel can be used as egg or oil replacer in cake formulations. Journal of the American Dietetic Association,110(6), 946-949.
  • 37. El-Sayed, M. A., Shaltout, O. E., & El-Difrawy, E. A. (2014). Production and evaluation of low fat cake containing flaxseed and okra gums as a fat replacer. Journal of Food Science and Technology,11(1), 53-60.
  • 38. Shih, F. F., Truong, V. D., & Daigle, K. W. (2006). Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality,29(1), 97-107.
  • 39. AACC (1990). Approved Methods of the American Association of Cereal Chemists, (8th ed.). St. Paul, MN, USA: AACC.
  • 40. Cansız, Z. (2018). Peynir altı suyunun pastörizasyonu ve ekmek üretiminde kullanım imkanlarının araştırılması. (Yayımlanmamış Yüksek Lisans Tezi). Ankara Üniversitesi, Ankara.
  • 41. Tarasevičienė, Ž., Danilčenko, H., Jariene, E., Paulauskienė, A., & Gajewski, M. (2009). Changes in some chemical components during germination of broccoli seeds. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 37(2), 173-176.
  • 42. Lin, M., Tay, S. H., Yang, H., Yang, B., & Li, H. (2017). Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry, 229, 663-673.
  • 43. Ratnayake, W. S., Geera, B., & Rybak, D. A. (2012). Effects of egg and egg replacers on yellow cake product quality. Journal of Food Processing and Preservation, 36(1), 21-29.
  • 44. Bashir, S., Masud, T., & Latif, A. (2006). Effect of flaxseed (Linum usitatissimum) on the baking properties of cake and cookies. International Journal of Agricultural Research, 1(5), 496-502.
  • 45. Sharma, V., Premi, M., Bansal, V., Bhardwaj, A., Tripathi, N., & Kumar, N. (2024). Effect of flaxseed gel as an egg substitute on the functional properties of cake: A comparative analysis. Journal of Food Chemistry and Nanotechnology, 10(S1), S1-S6.
  • 46. Hargreaves, S.M., & Zandonadi, R. P. (2018). Flaxseed and chia seed gel on characteristics of gluten-free cake. Journal of Culinary Science & Technology, 16(4), 378-388.
  • 47. Sanmartin, C., Taglieri, I., Zinnai, A., Tavarini, S., Venturi, F., Macaluso, M. et al. (2020). Flaxseed cake as a tool for the improvement of nutraceutical and sensorial features of sourdough bread. Foods, 9, 204.
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  • 50. Sunwar, R. (2022). Effect of flaxseed on the physiochemical and sensory quality of muffin as egg replacer. Doctoral thesis, Tribhuvan University, Kathmandu.
  • 51. Azmi, A. (2019). A study on physicochemical and sensory characteristics of eggless yellow cake. Indonesian Food Science and Technology Journal, Doi:10.22437/IFSTJ.V2I1.6077.
  • 52. Aslan, M., & Ertaş, N. (2020). Geleneksel kek formülasyonunda yumurta yerine nohut suyu kullanımı. Harran Tarım ve Gıda Bilimleri Dergisi, 24(1), 1-8.

The Use of Chia and Flaxseed as Egg Substitute in Cake Production

Yıl 2025, Cilt: 9 Sayı: 2, 219 - 232, 31.05.2025

Neval Burkay , Derya Alkan

https://doi.org/10.46237/amusbfd.1437484

Öz

The aim of this study was to develop a cake suitable for the consumption of individuals who do not consume eggs by using chia and flaxseed gel as egg substitutes in a cake formulation, and to examine the effects of using chia and flaxseed gel as egg substitute on cake quality. Wheat flour, egg, milk, oil, sugar, water, baking powder and different proportions of chia seed and flaxseed gel were used in the production of cake samples. Chia (50%, 100%) and flaxseed (50%, 100%) gels were added to the formulation separately, replacing eggs. Physical analyzes of the cakes were made at 2 and 24 hours after baking. The specific volume of the samples prepared in the study was calculated and dry matter content, total ash content and sensory analyzes were made. In the sensory analysis, ten panelists rated the products on color, appearance, texture, taste, aroma and overall acceptability using a 9-point hedonic scale. It was observed that the panelists gave the lowest scores to the texture parameter of the cakes containing 100% chia seed and 100% flaxseed gel. There was no statistically significant difference between the cake samples in the specific volume measurements of the cake samples made at the 2nd and 24th hours after baking (p>0.05). In dry matter analysis, statistically significant difference was found between the samples at the 2nd and 24th hours after baking (p<0.05). In the ash analysis, a statistically significant difference was found between the samples at the 24th hour after baking (p<0.05). In sensory evaluation, it was determined that the control group and cakes containing 50% chia seed gel and 50% flaxseed gel were more acceptable than cakes containing 100% chia seed gel and100% flaxseed gel.

Anahtar Kelimeler

Chiaseed Flaxseed Vegan nutrition Egg substitute

Kaynakça

  • 1. Miranda, J. M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J. A., & Lamas, A. (2015). Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients,7, 706-729.
  • 2. Çelebi, Ş., & Karaca, H. (2006). Yumurtanın besin değeri, kolesterol içeriği ve yumurtayı n-3 yağ asitleri bakımından zenginleştirmeye yönelik çalışmalar. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 37(2), 257-265.
  • 3. Puglisi, M. J. & Fernandez, M. L. (2022). The health benefits of egg protein. Nutrients, 14, 1-14.
  • 4. Yüceer, M., Temizkan, R., & Caner, C. (2012). Fonksiyonel gıda olarak yumurta: bileşenleri ve fonksiyonel özellikleri. Akademik Gıda, 10, 71-72.
  • 5. Razi, S. M., Fahim, H., Amirabadi, S., & Rashidinejad, A. (2023). An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocolloids., 135, 108183.
  • 6. Dokuzcan, B. D. (2019). Pastacılıkta yumurta ikamesi olarak nohut suyu kullanımı ve yumurtasız pandispanya örneği. (Yayımlanmamış Yüksek Lisans Tezi). İstanbul Okan Üniversitesi, İstanbul.
  • 7. Liu, Y. F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2019). Modifying the functional properties of egg proteins using novel processing techniques: a review. Comprehensive Reviews in Food Science and Food Safety, doi: 10.1111/1541-4337.12464.
  • 8. Yazıcı, G. N., & Ozer, M. S. (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science and Technology, 111, 346-359.
  • 9. Caffarelli, C., Giannetti, A., Rossi, A., & Ricci, G. (2022). Egg allergy in children and weaning diet. Nutrients, 14, 1540.
  • 10. Karakılıç, M., Suna, S., Tamer, C. E., & Çopur, Ö. U. (2014). Gıda alerjisi reaksiyonları. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1), 73-82.
  • 11. Shin, J. Y., Xun, P., Nakamura, Y., & He, K. (2013). Egg consumption in relation to risk of cardiovascular disease and diabetes: a systematic review and meta-analysis. Am. J. Clin. Nutr., 98(1), 146-59.
  • 12. Fernandez, M. L. (2006). Dietary cholesterol provided by eggs and plasma lipoproteins in healthy populations. Current Opinion in Clinical Nutrition & Metabolic Care., 9(1), 8-12.
  • 13. Kayıkçıoğlu, M., & Soydan, İ. (2009). Yumurta tüketimi ve kardiyovasküler sağlık. Türk Kardiyol. Dern. Arş., 37(5), 353-357.
  • 14. Agrawal, S., Millett, C. J., Dhillon, P. K., Subramanian, SV., & Ebrahim, S. (2014). Type of vegetarian diet, obesity and diabetes in adult Indian population. Nutrition Journal, 13(89), 1-18.
  • 15. Delucca, G. F. (2013). An investigation of vegetarianism and eating attitudes based on different types of vegetarian eating patterns. Doctoral thesis. Faculty of The Chicago School of Professional Psychology, Chicago.
  • 16. Cherry, E. (2006). Veganism as a cultural movement: A relational approach. Social Movement Studies, 5(2), 155-170.
  • 17. Özcan, T., & Baysal, S. (2016). Vejetaryen beslenme ve sağlık üzerine etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 30(2), 101-116.
  • 18. Hedayati, S., & Tehrani, M. M. (2018). Effect of total replacement of egg by soy milk and lecithin on physical properties of batter and cake. Food Science & Nutrition, 6(4), 1154-1161.
  • 19. Mustafa, R., He, Y., Shim, Y. Y., & Reaney, M. J. T. (2018) Aquafaba, waste water from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science, 53(10), 2247-2255.
  • 20. Hedayati, S., Jafari, S. M., Babajafari, S., Niakousari, M., & Mazloom, S. M. (2022). Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality. Food Hydrocolloids, 128, 107611.
  • 21. Olombrada, E., Mesias, M., & Mo, F. J. (2024). Risk/benefits of the use of chia, quinoa, sesame and flaxseeds in bakery products. An update review. Food Reviews International, 40(4), 1047-1068.
  • 22. Gallo, L. R. R., Botelho, R. B. A., Ginani, V., & Lacerda, L. D. (2018). Chia (Salviahispanica L.) Gel as egg replacer in chocolate cakes: Applicability and microbial and sensory qualities after storage. Journal of Culinary Science & Technology, 18(9), 1-11.
  • 23. Erkoç, S., Özcan, İ., Özyiğit, E., Kumcuoğlu, S., & Tavman, Ş. (2021). Yumurta ikamesi olarak kullanılan çiya ve keten tohumu jelinin pankek hamuru reolojisi ve ürün özellikleri üzerine etkisinin incelenmesi. Gıda, 46(6), 1397-1414.
  • 24. Yurt, M., & Gezer, C. (2018). Chia tohumunun (Salvia hispanica) fonksiyonel özellikleri ve sağlık üzerine etkileri. Gıda, 43(3), 446-460.
  • 25. Coorey, R., Tjoe, A., & Jayasena, V. (2014). Gelling properties of chia seed and flour. Journal of Food Science and Technology, 79(5), E859-E866.
  • 26. Julio, L. M., Ixtaina, V. Y., & Fernández, M. (2016). Chia tohumu (Salvia hispanica L.) yan ürünleri ile fonksiyonel O/W emülsiyonlarının geliştirilmesi ve karakterizasyonu. Journal of Food Science and Technology, 53, 3206-3214.
  • 27. Karpińska-Tymoszczyk, M., Danowska-Oziewicz, M., & Draszanowska, A. (2021). Effect of the addition of chia seed gel as egg replacer and storage time on the quality of pork patties. Foods, 10(8).
  • 28. Özbek, T., & Şahin Yeşilçubuk, N. (2018). Süper besin: Chia tohumu (Salvia Hispanica L.) Beslenme ve Diyetetik Dergisi,46(1), 90-96.
  • 29. Fernandez, S. S., & Salas-Mellado, M. D. L. M. (2017). Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food Chemistry, 227, 237-244.
  • 30. Felisberto, M. H. F., Wahanik, A. L., Gomes-Ruffi, C. R., Clerici, M. T. P. S., Chang, Y. K., & Steel, C. Y. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT-Food Science and Technology, 63, 1049-1055.
  • 31. İşleroğlu, H., Yıldırım, Z., & Yıldırım, M. (2005). Fonksiyonel bir gıda olarak keten tohumu. Gazi Osmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 22(2), 23-30.
  • 32. Uhlman, J., & Schumacher, J. (2014). Sensory and objective evaluation of pumpkin bars using ground flaxseed or sweet potato baby food as egg replacers. International Journal of Advanced Nutritional and Health Science, 2(1), 89-97.
  • 33. Grizio, M., & Spetch, L., (2016). Plant-based egg alternatives: optimizing for functional properties and applications, The Good Food Institute, 1-16.
  • 34. Agrahar-Murugkar, D., Zaidi, A., Kotwalıwale, N., & Gupta, C. (2016). Effect of egg-replacer and composite flour on physical properties, color, texture and rheology, nutritional and sensory profile of cakes. Journal of Food Quality, 39, 425-435.
  • 35. Aljobair, M. O. (2022). Effect of chiaseed as egg replacer on quality, nutritional value, and sensory acceptability of sponge cake. Journal of Food Quality,9, 1-11.
  • 36. Borneo, R., Aguirre, A., & Leon, A. E. (2010). Chia (Salvia hispanica L.) gel can be used as egg or oil replacer in cake formulations. Journal of the American Dietetic Association,110(6), 946-949.
  • 37. El-Sayed, M. A., Shaltout, O. E., & El-Difrawy, E. A. (2014). Production and evaluation of low fat cake containing flaxseed and okra gums as a fat replacer. Journal of Food Science and Technology,11(1), 53-60.
  • 38. Shih, F. F., Truong, V. D., & Daigle, K. W. (2006). Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality,29(1), 97-107.
  • 39. AACC (1990). Approved Methods of the American Association of Cereal Chemists, (8th ed.). St. Paul, MN, USA: AACC.
  • 40. Cansız, Z. (2018). Peynir altı suyunun pastörizasyonu ve ekmek üretiminde kullanım imkanlarının araştırılması. (Yayımlanmamış Yüksek Lisans Tezi). Ankara Üniversitesi, Ankara.
  • 41. Tarasevičienė, Ž., Danilčenko, H., Jariene, E., Paulauskienė, A., & Gajewski, M. (2009). Changes in some chemical components during germination of broccoli seeds. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 37(2), 173-176.
  • 42. Lin, M., Tay, S. H., Yang, H., Yang, B., & Li, H. (2017). Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry, 229, 663-673.
  • 43. Ratnayake, W. S., Geera, B., & Rybak, D. A. (2012). Effects of egg and egg replacers on yellow cake product quality. Journal of Food Processing and Preservation, 36(1), 21-29.
  • 44. Bashir, S., Masud, T., & Latif, A. (2006). Effect of flaxseed (Linum usitatissimum) on the baking properties of cake and cookies. International Journal of Agricultural Research, 1(5), 496-502.
  • 45. Sharma, V., Premi, M., Bansal, V., Bhardwaj, A., Tripathi, N., & Kumar, N. (2024). Effect of flaxseed gel as an egg substitute on the functional properties of cake: A comparative analysis. Journal of Food Chemistry and Nanotechnology, 10(S1), S1-S6.
  • 46. Hargreaves, S.M., & Zandonadi, R. P. (2018). Flaxseed and chia seed gel on characteristics of gluten-free cake. Journal of Culinary Science & Technology, 16(4), 378-388.
  • 47. Sanmartin, C., Taglieri, I., Zinnai, A., Tavarini, S., Venturi, F., Macaluso, M. et al. (2020). Flaxseed cake as a tool for the improvement of nutraceutical and sensorial features of sourdough bread. Foods, 9, 204.
  • 48. Sung, W. C., Chiu, E. T., Sun, A., & Hsiao, H. I. (2020). Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties. Journal of Food Science, 85(3), 545-555.
  • 49. Ahmad, N., Mohammad Zaki, N. A., & Nor Sham, N.N. I. (2021). Effects of flaxseed (Linum Usitatissimum) as fat mimetics on physicochemical and sensory properties of muffin. Journal of Academia, 9(2),183-191.
  • 50. Sunwar, R. (2022). Effect of flaxseed on the physiochemical and sensory quality of muffin as egg replacer. Doctoral thesis, Tribhuvan University, Kathmandu.
  • 51. Azmi, A. (2019). A study on physicochemical and sensory characteristics of eggless yellow cake. Indonesian Food Science and Technology Journal, Doi:10.22437/IFSTJ.V2I1.6077.
  • 52. Aslan, M., & Ertaş, N. (2020). Geleneksel kek formülasyonunda yumurta yerine nohut suyu kullanımı. Harran Tarım ve Gıda Bilimleri Dergisi, 24(1), 1-8.
Toplam 52 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Sağlığın Geliştirilmesi
Bölüm Araştırma Makaleleri
Yazarlar

Neval Burkay 0000-0002-7098-5410

Derya Alkan 0000-0003-0608-296X

Yayımlanma Tarihi 31 Mayıs 2025
Gönderilme Tarihi 15 Şubat 2024
Kabul Tarihi 23 Eylül 2024
Yayımlandığı Sayı Yıl 2025 Cilt: 9 Sayı: 2

Kaynak Göster

APA Burkay, N., & Alkan, D. (2025). Çiya ve Keten Tohumunun Yumurta İkamesi Olarak Kek Üretiminde Kullanımı. Adnan Menderes Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 9(2), 219-232. https://doi.org/10.46237/amusbfd.1437484

Creative Commons Lisansı
Bu eser Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı ile lisanslanmıştır.