Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes

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Alifaki Y. O., ŞAKIYAN DEMİRKOL Ö.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.54, sa.4, ss.944-953, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54 Sayı: 4
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s13197-016-2371-0
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.944-953
  • Anahtar Kelimeler: Microwave baking, Chickpea flour, Dielectric properties, Optimization, RSM, RESPONSE-SURFACE METHODOLOGY, COMBINATION OVEN, LAYER CAKES, RICE CAKES, OPTIMIZATION, QUALITY, BREAD, FERMENTATION, PRODUCTS, FLOURS
  • Ankara Üniversitesi Adresli: Evet

Özet

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.