Optimization of home and industry type cake production by using the natuiral peanut products in different forms aand ratios

In this study; firstly, the effects of peanut forms being used (puree, flour, sesame, and rice) and their ratios (0%, 7.5%, 15%, 22.5%, and 30% based on the weight of batter) on the sponge cake properties were investigated. Secondly, appropriate peanut forms (puree and sesame) and their ratio (7.5%, 15%, and 22.5%) chosen based on the obtained data on the first step of the study and their effects on the qualities of industrial-type cake (cupcake) have been analyzed. Therefore, we aimed to produce additive-free cake which includes natural peanut forms. Sensorial properties and analyticalcharacteristics that include structural and textural properties of the cakes have been determined. Accordingly; the use of peanuts in different forms and proportions has affected sponge cake and top cake qualities.Optimum and the most disadvantageous peanut forms in terms of the product qualities in sponge cake production have been puree and rice peanut forms, respectively.The quality of the sponge cake has generally declined, parallel to the increase in the size of the peanut particle.Using peanut in sponge cake production up to a particular level (15%) resulted in a limited deterioration, while peanut use of 22.5% and more resulted in certain deterioration in the product quality.High-quality and preferable cupcake can be produced by using peanut in puree and sesame forms at the levels of 7.5% and 15% and these products can be used in the food industry.It is concluded based on the cumulative analysis of data obtained from the sponge cake and cupcake parts of the study that, peanut by-products can be efficiently adapted to the cake formula, which did not deteriorate the sensorial cake quality, even created a delicious taste and aroma in the cake, and the cakes with peanut can be put in the food industry as flavored cakes.