Properties of some products that produced with using flaxseed gum

In this research, it's aimed that the choice of best sample that is the way of formulation formed by describing some quality criteria of cake sample which owns different formulation contents will be obtained with the usage of flaxseed gum instead of egg in the plain cake product. In the first stage of research, extractions are carried out for five different concentration (4-6-8-10-12 % flaxseed-water), seven different temperature (40-50-60-70-80-90-100°C) and three different time (4-5-6 hour) for achieving gum optimization in the highest concentration. 1,00 ; 1,16 ; 1,66 dry matter rates with gum extractions which are acquired in the concentration of 8-10-12 % flaxseed-water at 90°C at the end of the 4 hour period are decided the best one. According to the results of cake sample produced using the selected gum extracts applied the ranking test sensory analysis; the sample (K1Y1G1) which contains 1,76 % baking powder, in the proportion of 32,9 % of 8 % gum extraction, 18,8 % sugar, in the proportion of 12,93 % of 52 % butter contains non-hydrogenated fat, 32,43 % flour, 1,18 % vanilla and the other sample (K1Y1G2) which contains 1,76 % baking powder, in the proportion of 32,9 % of 10 % gum extraction, 18,8 % sugar, in the proportion of 12,93 % of 52 % butter contains non-hydrogenated fat, 32,43 % flour, 1,18 % vanilla are selected as the best two samples. According to the paired comparison test applied to these two samples; the sample of K1Y1G1 is decided to be the best one. The selected sample's rates of protein, fat, humidity and ash are respectively determined like this; 4,12 %; 13,95 %; 33,39 % and 1,05 %.