Determining the physicochemical properties in muffin cakes comprising different fiber sources and investigating the possible synergistic effects

Recently, increased demands for the functional foods that provide positive effects on health with less calories, less fat, less cholesterol levels have arisen. Dietary fiber substituted products have been another important group. Dietary fiber, is not digested in small intestine but is fermentable in large intestine, is required for health. Dietary fibers are significant for preventing or curing of constipation, hemorrhoids, intestine cancer, obesity, cardiovascular diseases. Moreover, its functional effects in foods are significant. In this research, physicochemical properties of muffin cakes comprising various dietary fiber sources were determined. Moreover, presence of any possible synergistic effects was investigated. In muffin cakes; as 5 different fiber sources; date seed fiber, oatmeal, kinoa, trading soluble fiber, pea fiber; were used by substituting in substitution levels of 5% and 10%. In these cakes; total ash, moisture, protein, dietary fiber contents were determined. In addition to their volume, color analysis, and texture (hardness) were determined. First, proximate composition analysis was performed. Total moisture contents ranged between 21,85%-31,75% in samples with 5% dietary fiber source, while the average moisture content was 28,9%. Samples with 10 % dietary fiber had a moisture content ranging between 26,6% and 31,25% with average of 29,59%. Ash levels of the samples including 5% dietary fiber changed between 0,75% - 1,37%, average was 1,27%. Dietary fiber contents of samples having 10% dietary fiber were between 1% - 2,25% and their average was 1,35%. Total protein contents in samples with 5% dietary fiber source, differed between 8,17% - 12,84%; while for the samples including 10% dietary fiber, it was between 8,12% - 13,38%. Volume analysis was made to muffin cakes. This analysis was performed on the basis of replacing rapeseed. In samples including 5% dietary fiber, the volume measurements ranged between 54,1 - 76,5 cm3 and for samples including 10% dietary fiber, between 61 - 85,25 cm3. Hardness may be defined as the power required to perform certain deformation in food material. In samples having 5% dietary fiber, hardness was measured between 1,6 - 3,3 N and their average was 2,38 N; while in samples having 10% dietary fiber, it was measured between 0,99 - 2,44 N and the average was 1,63 N. According to color analysis results, total color difference value was (∆E) 2,0 - 12,7 in samples including 5% dietary fiber while for the other group of samples, it changed between 2,2 - 16,2. While the L* value indicates brightness in the samples, a* value indicates redness, b* value indicates blue color. In samples including 5% dietary fiber, the brightest value was observed in the muffin cakes having pea fiber. Similarly, samples having 10% dietary fiber, the brightest samples were the ones having pea fiber. Total dietary fiber amounts ranged between 0,4 - 12%. The highest fiber content was detected in samples with 10% date seed fiber. The results were given in dry materials basis and analyzes were repeated twice. In conclusion, dietary fiber contents in samples didn't make significant effects on hardness. Particularly, fiber combinations had similar protein levels as control sample and samples with date seed fiber attracted interest with their aroma and color. The increase in fiber substitution amount increased cake volumes. Fiber substitution, caused significant changes in total dietary fiber contents.