Kadriye ERGÜN ALTAY, Gülşah ÇALIŞKAN KOÇ, Safiye Nur DİRİM

Dondurularak kurutulmuş meyve tozlarının keklerin bazı fizikokimyasal özellikleri üzerine etkisi

Bu çalışmanın amacı, dondurarak kurutulmuş meyve tozlarının kek hamurlarına ilavesinin kekler üzerindeki etkilerinin incelenmesidir. Kek hamuruna meyve tozlarının eklenmesiyle, keklerin nem içeriğinde önemli bir düşüş gözlenmiştir (%6.96-34.13, p

Anahtar Kelimeler:

Kek, Kivi, Balkabağı, Ayva, Sertlik

The effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake

The objective of this research is to observe the effect of the addition of freeze-dried fruit puree powders to cake batter during cake production. The moisture content data pointed out that the addition of fruit powders to the cake batter resulted in a decrease in the moisture content values of the cakes (6.96-34.13%, p

Keywords:

Cake, Kiwi, Pumpkin, Quince, Hardness,

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