Use of various vegetable cold pressed wastes in industrial cake production

Vegetable cold press wastes have the potential to be used as foodstuff because they are not exposed to chemical and heat treatment and also contain bioactive components. In this study, the effects of different usage rates (0%, 5%, 10%, 15% and 20%) obtained from sunflower seeds, almonds, walnuts, hazelnuts, pumpkin seeds and canola seeds on industrial type cake qualities were investigated. Thus, industrial cake (cup cake) production with different amounts of cold press waste was tried to be realized. Physical, chemical and sensory properties of cakes were determined. The use of different types and amounts of cold press waste in cake production was affected cake qualities. Different humidity, water activity, oil, protein, ash, fiber and free fatty acidity values of cold press wastes were determined as important factors determining cake qualities. According to the data obtained, it is understood that hazelnut, almond and walnut cold press wastes can be adapted to the cake formula by 5% and they do not regress sensory cake qualities and create a pleasant taste and aroma in the cake. 10% hazelnut, almond and walnut cold press waste can be used when the cake formulation is modified especially in terms of ingredients. The presence of shells in the cold press waste of pumpkin seeds and sunflower seeds negatively affected the structural characteristics of cakes. In our country, vegetable cold press wastes can be utilized in order to provide functional properties to the cakes whose consumption is increasing rapidly. Thus, new cake products can be added to the product range in the cake industry. It is expected that the information obtained in this research will contribute to the cake studies in the field of applicability in the industrial field.