Optimization of Process Conditions and Formulation of Microwave Baked Rice Cake

Alifakı, Yaşar Özlem; Demirkol, Özge Şakıyan

doi:10.15237/gida.gd15049

Cited by 2 publications

(2 citation statements)

References 17 publications

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“…It means that a temperature increase during baking process reduces the rate of heat penetration into the 'bingka'. It can be related that longer contact time of a cake in an oven causes more evaporation of water vapour (Alifakı and Şakıyan, 2016). The decreasing amount of heat penetrating through the 'bingka' becomes a restrictive factor, thus slowing the moisture vapour generation in the 'bingka' batter (Shahapuzi et al, 2015).…”

Section: Effects Of Baking Temperature and Time On Moisture Contentmentioning

confidence: 99%

“…Many researchers have conducted optimisation studies using RSM to calculate the data. Examples of such studies include the optimisation of steamed foam cakes prepared via separated-egg-sponge method (Jang et al, 2011), the selection of ingredients and baking process for improving the quality of wholemeal oat breads (Flander et al, 2007), rice cake-baking in infraredmicrowave combination ovens (Turabi et al, 2008), the basic formulation of a traditionally-baked cassava cake (Gan et al, 2007), the formulation of soy cakes baked in infrared-microwave combination ovens (Şakıyan, 2015), as well as processing conditions and formulations of microwave-baked rice cakes (Alifakı et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

Murzaini

Taip

Aziz

et al. 2020

Curr Res Nutr Food Sci

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Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake (bingka). Different parts of pumpkin (peeled, unpeeled, and skin) were pre-treated by soaking in limewater solution and then dried in an air fryer at the temperature of 80 °C, 120 min and air flow of 5.11 m/s. The fresh pumpkin (peeled and unpeeled-pumpkin) and pumpkin powder (peeled and unpeeled-pumpkin) were both used in the production of ‘bingka’ and the baking parameters were optimised. The selected temperatures for baking ‘bingka’ were in the range of 130–150 °C and the baking time was between 25 and 35 min. Baking temperature and time had a significant effect (p < 0.05) on moisture content and hardness, but are insignificant towards chewiness. The ‘bingka’ baked using peeled pumpkin at optimum baking temperature (130 °C) and time (25 min) had higher moisture content (45.92%) as compared to those baked using unpeeled pumpkin 43.47%, peeled pumpkin powder (44.23%) and unpeeled pumpkin powder (43.47%). It can be concluded that pumpkin powders can be used as a substitute for raw material by considering the moisture content, hardness and chewiness of the products.

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Section: Effects Of Baking Temperature and Time On Moisture Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

Murzaini

Taip

Aziz

et al. 2020

Curr Res Nutr Food Sci

View full text Add to dashboard Cite

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Visualisation of cakes differing in oil content with magnetic resonance imaging

Kırtıl

Tonyalı

Aydoğdu

et al. 2017

International Journal of Food Properties

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Magnetic resonance imaging (MRI) is a non-invasive imaging technique that can visualise samples' interior by using the signal coming from mobile protons. The aim of this study was to examine the effects of oil content and peanut/raisin addition on cake quality and to illustrate the power of MRI in analysis of moisture and oil distribution. For this purpose, MR images were acquired with a spin echo sequence and relaxation times T 1 and T 2 , and moisture content and firmness of cakes were measured. High oil cakes (HOC) had higher moisture content and lower firmness than low oil cakes (LOC). However, addition of raisin/peanut did not affect the firmness of cakes significantly. In MR images, HOC cake crumb, owing to its higher oil content, displayed larger signal intensities. Signal acquired from different slices demonstrated an increase in moisture content from crust to centre of the cakes. Peanut and raisin signals were suppressed in fat and water suppression sequences, respectively. Significant correlation between transverse relaxation time (T 2a ) and oil content (R 2 = 0.99) was found. Moreover, longitudinal relaxation time (T 1 ) was found to be strongly correlated with moisture content (R 2 = 0.99). The results demonstrated MRI's power as an accurate and non-invasive analysis method in baking.

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Optimization of Process Conditions and Formulation of Microwave Baked Rice Cake

Cited by 2 publications

References 17 publications

Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking

Visualisation of cakes differing in oil content with magnetic resonance imaging

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