Erem Fundagül
Department of Food Engineering, Faculty of Engineering, Zonguldak Bülent Ecevit University, Zonguldak, Türkiye.
Food Sci Technol Int. 2024 Apr 26:10820132241248486. doi: 10.1177/10820132241248486.
This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF), powder (SP), and buffalo yogurt (BY) levels as the factors in the Box-Behnken experimental design. The color values, total soluble polyphenol content (TPC), radical scavenging activity (RSA), specific volume, moisture content, and baking loss results were evaluated as the response variables in the design. The buckwheat flour in the control sample was substituted with CF and SP. Cow yogurt was used in the control muffin instead of milk and was substituted with BY at different levels in other samples. Among the response variables, TPC and RSA values were selected for the optimization studies. Decreasing the CF and SP levels in the formulations resulted in observing higher TPC and RSA values. Three optimal formulations were obtained by response surface methodology. Both cow and buffalo yogurt did not change the properties of the muffins adversely compared to milk. Increasing the SP content made the muffins firmer and caused a decrease in the L*, a*, b*, and browning index values of the muffins. However, sensory scores of SP-containing muffins were also satisfactory.
本研究旨在通过Box-Behnken实验设计，以玉米粉（CF）、奶粉（SP）和水牛奶酸奶（BY）的添加量为因素，研究以荞麦粉为基础的无麸质松饼的特性。将颜色值、总可溶性多酚含量（TPC）、自由基清除活性（RSA）、比容、水分含量和烘焙损失结果作为设计中的响应变量进行评估。对照样品中的荞麦粉用CF和SP替代。对照松饼中使用的是牛奶而非酸奶，其他样品中则用不同含量的BY替代牛奶。在响应变量中，选择TPC和RSA值进行优化研究。配方中CF和SP含量的降低导致TPC和RSA值升高。通过响应面法获得了三种最佳配方。与牛奶相比，水牛奶酸奶和牛奶均未对松饼的特性产生不利影响。SP含量的增加使松饼更紧实，并导致松饼的L*、a*、b*值和褐变指数降低。然而，含有SP的松饼的感官评分也令人满意。
