Thesis Type: Postgraduate
Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey
Approval Date: 2017
Thesis Language: Turkish
Student: ERTÜRK BEKAR
Supervisor: Ömer Utku ÇopurAbstract:
Grape seeds are rich in total phenolic substances and biologically high components. In this study; its aimed to develop functional properties of cakes with addition of high antioxidative grape seed powder. Its also intended to provide alternative evaluation method to grape seeds by determining the changes in the chemical, physical and sensory properties of the cakes enriched with grape seeds. By replacing wheat flour with different proportions of grape seed powder (5, 10, 15, 20 %) in cakes; the highest antioxidant activity value (56.83 μmol / 100 g), total phenolic content (230,72 mg GAE/100g) and total dietary fiber content (9.99 %) were detected in the cakes of 20 % grape seed powder addition. The texture characteristics of the cakes and the increasing proportion of grape seeds in cake formulations were also examined as time dependent. The results of the studies showed that the values of hardness and chewiness increased by a growing amount of grape seed addition, its also found that the values of hardness and gumminess are increased during storage. Furthermore, as a result of the sensory evaluation, the most favored cakes were control group and 5 % grape seed powdered cakes; 5 % grape seed powdered cake was found to be the best liking scored in terms of odor and taste parameters.