Trabzon hurmasi (Diospyros kaki) tozunun glutensiz kek üretiminde şeker i̇kamesi olarak kullanimi

Within the scope of this project, a functional cake was produced which is supported by bioactive components and gluten-free, which can be consumed not only by celiac patients but also by healthy individuals. The physical(volume, weight, specific volume, density, height, color, texture profile analysis), chemical (moisture, ash, protein, fat, sugar, pH, water activity, antioxidant activity, amount of phenolic substances)and sensory properties of rice flour gluten-free cakes developed by using Fuyu and Hachiya varieties rich in bioactive components as sugar substitutes of Persimmon in 20%, 40%, 60% and 80% were determined and compared with gluten-free control cakes. Hachiya varieties of Persimmon powder substitute cakes with the variation of the height value with the substitution rate is statistically important (p = 0.001). Cake heights are between 46.46 and 61.12 mm. Fuyu substitute cakes are between 47.93-54.57 mm. When all physical properties are taken into consideration, it is observed that the use of 20% Hachiya varieties of Persimmon powder in gluten-free cakes has no negative effect on the physical properties of cakes. 20% Fuyu varieties of persimmon powder cakes, control group cakes produced at a height close to the cake, as well as increased volume and specific volume, density and loss of cooking decreased. DPPH radical scavenging activity, which is one of the methods of antioxidant activity in Control and Hachiya varieties of Persimmon substituted cakes, varies between 0.28 and 1.02 mg TEAC / g lean dry sample. The effect of the substitution ratio on DPPH radical scavenging activity is statistically significant (p˂0.0001). DPPH activity in control and Fuyu substituted cakes ranged from 0.28 to 0.92 mg TEAC / g fat free dry sample. Antioxidant activity increases with the increase of substitutied. When the sensory properties of the cakes were examined, it was determined that the cakes substituted 20% and 40% Persimmon powder instead of sugar were statistically similar to control cakes in terms of all sensory characteristics. Unwanted changes in the physical, sensory and textural properties of cakes were observed in the increased substitution rates. As a result, in this study, it was determined that the use of Hachiya and Fuyu varieties of persimmon up to 40% in sugar substitution in gluten-free cakes was possible in the production of cake, which is an alternative functional snack for celiac patients, which has increased antioxidant activity and is physically and sensoryly accepted.