Utilization of cherry kernel, pomegrante seed, pumpkin seed and apricot kernel flours for cake production

Kernel and seeds can be used for enhancement and fortification of food stuffs and utilization of by-products provides the reduction of environmental pollution. The aim of this study is to evaluate effects of dough rheological properties by the addition of by- products of fruit juice and fruit marmelades such as cherry, pomegranate, apricot and pumpkin seeds. Also utilization of these fruit seed flours for cake production and effects on cake quality parameters. Compositional, rheological, physical, textural and sensorial properties of flours and cakes have been analyzed. Moisture contents are between 6,78%(pomegranate seed flour) and 10,63% (wheat flour). Ash contents are between 0,65% (wheat flour) and 5,75% (pumpkin seed flour). The highest fat content was determined as 27,36% in cherry kernel flour. Although apricot kernel and pumpkin seed flours have high fat content based on literature searches, the fat contents are determined as 15,21%(pumpkin seed flour) and 10,33%(apricot kernel flour). That is due to fat seperation process which is applied to pumpkin seeds and apricot kernels during production of fruit flours. Approximately 50% of apricot kernel flour and 45% of pumpkin seed flour and cherry kernel are composed of proteins. The lowest carbohydrate content is in pomegranate seed flour by 22,37% on the other hand the highest carbohydrate content also in pomegranate seed flour by 56,31%. Examining the rheological dough behaviors have been done by Extensograph, Farinograph and Mixolab analyzes with 5%, 10% and 15% replacement of wheat flours. Depending on results 10% cherry kernel flour and 15% pomegranate seed flour addition decreased the water absorption ability of flour. Pumpkin seed flour and apricot kernel flour did not even affect water absorption in highest concentrations (15%). Changes in water absorption can not be correlated with composition analyzes that can be due to other compositional components such as dietary fiber, hemicellose and characteristics of proteins. While evaluating 45, 90 and 135 min. extensogram diagrams, dough rheological properties were changed. Addition of pumpkin seed flour and pomegranate seed flour had a tendency to increase maximum resistance besides cherry kernel flour and apricot kernel flour decreased maximum resistance value. All fruit flours decreased the extensibility of dough. The air binding capacity (over-run) did not show any changes due to fruit flour addition. All fruit flours had effect on decreasing pH. Pumpkin seed flour caused decrease on cake volume but other flour types did not affected volumes of cakes. Baking losses of all type of flours were nearly same. 9-Point Hedonic Test was applied to panelists. 5% addition of cherry kernel flour had similar points with control cake. Pomegranate seed flour addition changed both crust and crumb colors of cakes and above 10% addition gave crispy texture. Panelists told that that structure decreased scores of overall quality and purchase intent. Although aromatic characteristics of pomegranate seed flour are liked, other sensorial defects affected consumer preference. Pumpkin seed flour addition can be acceptable up to 10%. Over that dosage it causes off flavors and greenish cake color. 5% Apricot seed cake had acceptable sensory scores. Its characteristic flavor was not like over 5% by panelists and they scored as "Certainly would not buy" at 15% apricot seed cake. Cherry kernel flour, pomegranate seed flour and pumpkin seed flour had lowering effect on firmness Apricot seed flour usage did not affected the firmness of cake when compared to control cake. Cherry kernel flour, pumpkin seed flour and apricot kernel flour decreased the elasticity of cakes and pomegranate seed flour addition had no different effect on cake elasticity during shelf life period. 5, 10, 15% addition of fruit flours were not affected water activity and moisture contents of cakes during shelf life.