Alifakı Yaşar Özlem, Şakıyan Özge
Department of Food Engineering, Faculty of Engineering, Ankara University, Dışkapı Campus, 06532 Ankara, Turkey.
J Food Sci Technol. 2017 Mar;54(4):944-953. doi: 10.1007/s13197-016-2371-0. Epub 2016 Dec 17.
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.
本研究的目的是将介电特性与品质参数相关联，并通过响应面法优化蛋糕配方和烘焙条件。评估了失重、颜色、比容、硬度和孔隙率。将不同双乙酰酒石酸单双甘油酯（DATEM）含量（0.4%、0.8%和1.2%）和鹰嘴豆粉浓度（30%、40%和50%）的样品在微波炉中以不同功率（300、350、400W）和烘焙时间（2.50、3.0、3.50分钟）进行烘焙。结果发现，微波功率对颜色有显著影响，而烘焙时间对失重、孔隙率、硬度、比容和介电特性有影响。乳化剂水平影响孔隙率、比容和介电常数。鹰嘴豆粉水平影响蛋糕的孔隙率、颜色、硬度和介电特性。发现最佳微波功率、烘焙时间、DATEM水平和鹰嘴豆粉水平分别为400W、2.84分钟、1.2%和30%。在最佳点对传统烘焙蛋糕和微波烘焙蛋糕进行比较，结果表明，微波烘焙蛋糕的色差、失重、比容和孔隙率值低于传统烘焙蛋糕，另一方面，硬度值更高。此外，对于微波烘焙样品，检测到介电常数与孔隙率和失重值之间呈负相关。观察到介电损耗因子与孔隙率之间呈负相关。这些相关性表明，可以从介电特性评估微波烘焙蛋糕样品的品质特性。这些相关性有助于理解食品材料在微波加工过程中的行为。
