Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques

Saraç, Meryem Göksel; Dedebaş, Tuğba; Hastaoğlu, Emre; Arslan, Ebuzer

doi:10.1016/j.ijgfs.2022.100489

Cited by 9 publications

(7 citation statements)

References 31 publications

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“…It was found that there was no statistically significant difference between the samples ( p > 0.05). The volume index provides insights into the volume of cakes and is influenced by various factors such as dough consistency, beating speed, beating time, mixing, and baking temperatures [ 2 , 33 ]. The volume index of baton cakes containing control and different seed flours ranged from 50.00 to 71.00 mm ( Table 4 ).…”

Section: Resultsmentioning

confidence: 99%

“…The textural values of the baton cakes produced with different seed flours and rice flour, including hardness (g), adhesiveness (g.sec), springiness (cm), and cohesiveness, are presented in Table 6 . The textural characteristics of the cakes are influenced by factors such as cake volume, moisture content, and the technological properties of the components added to the formulation, such as water and fat binding [ 33 ]. The hardness values of baton cakes containing control, hemp, coriander, okra, and mustard seed flours vary, respectively, as 1250.28, 2112.0, 2528, 1947.5, and 2955 gf.…”

Section: Resultsmentioning

confidence: 99%

“…The sensory analysis results of the baton cakes obtained using rice flour and coriander, mustard, okra, or hemp seed flours are shown in Figure 2 . Unlike traditional cake production, the gluten-free cake formulation obtained using seed flour is less accepted due to its effects on characteristics such as color and appearance [ 33 ]. The crumb color values of the control, C, M, O, and H baton cakes we obtained within the scope of this study were 6.5, 9.12, 8.35, 8.06, and 7.82, respectively; crust color values were 6, 8.18, 7.41, 7.59, and 7.45, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application

Dedebas,

Cebi

2024

Foods

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The present study aims to develop gluten-free product formulations by using different seed flours to determine their effectiveness in gluten-free products. For this purpose, a baton cake model was selected; the cake production process was conducted by adding hemp, okra, mustard, or coriander seed flours with rice flour at a ratio of 25% seed flour to 75% rice flour to prepare the cake batters. The physicochemical, textural, and sensory properties, as well as the baking behaviors of the resulting products, were determined. The TOPSIS method was used in the sensory analyses. With the addition of seed flours, a color change occurred in the inner and crust values of the baton cake samples. It was observed that the hardness value of the baton cake samples increased with the addition of seed flour. In the TOPSIS evaluation, which is a multi-criteria decision-making method, the most preferred product in the free baton cake samples was the cake with hemp seed flour added, while the least preferred product was the control group baton cake. According to the findings, it was concluded that the use of seed flours can be used as an alternative ingredient in the production of gluten-free baton cakes that celiac patients can consume in their diets.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application

Dedebas,

Cebi

2024

Foods

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“…The sensory analysis of the bar samples was carried out in two repetitions by a group of 30 panelists (15 male/15 female, average age 22.4) who were trained in nutrition and sensorial analysis and had experience in testing food samples. Panelists were asked to rate the flavor, odor, appearance, and structure of bar samples on a scale of 1 (worst) to 5 (best) [ 13 ]. The mean score of each sensory attribute was calculated by averaging the scores obtained from two repetitions [ 14 ].…”

Section: Methodsmentioning

confidence: 99%

Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly

Hastaoğlu,

Bağlam

et al. 2023

Nutrients

Self Cite

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Background: This study aimed to develop a highly consumable collagen-containing bar that contributes to enriching the diets of elderly individuals, in terms of energy and nutrients. Method: For this purpose, five different bar samples (C, P1, P2, D1, D2) containing different amounts of collagen, date puree, and pumpkin puree were developed and subsequently evaluated in terms of their sensory and nutritional properties by a panel of 30 adult trained sensorial analysists. Results: The bars with the highest flavor score were those with high levels of pumpkin puree (P2) and date puree (D2). For the analyses of multiple criteria among multiple samples, the TOPSIS technique showed that among the snack bar samples with different contents, the most liked sample was the one with a high level of collagen and date puree (D2). One serving of the developed bars contains approximately 300–400 kcal of energy and 6.8–8.8 g of protein. Considering age-related decreased appetite, as well as chewing and swallowing problems in elderly individuals, regular consumption of nutrient-rich small meals or snacks with enhanced sensory characteristics could contribute to improving nutritional and functional status.

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“…They applied the SWARA tool for deriving the sustainable attribute weights. Saraç et al [39] used the SWARA-WASPAS method for determining the best vegan cake sample. The literature comprises a number of methods integrated with SWARA [40][41][42][43][44][45][46][47].…”

Section: Introductionmentioning

confidence: 99%

Hybrid Intuitionistic Fuzzy Entropy-SWARA-COPRAS Method for Multi-Criteria Sustainable Biomass Crop Type Selection

et al. 2023

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To select a biomass crop type of the highest sustainability for the purpose of producing biofuel is recognized as a problem of the multi-criteria decision analysis (MCDA) type, as it comprises different conflicting criteria. To effectively address this problem, the present paper introduces a novel integrated approach using the complex proportional assessment (COPRAS) method under the intuitionistic fuzzy sets (IFSs). The proposed approach works based on the IFSs operators as well as an innovative process utilized in evaluating the attributes’ weights. To evaluate these weights, the subjective weights using the step-wise weight assessment ratio analysis (SWARA) model are integrated with the objective weights achieved using an entropy-based approach in order to attain more realistic weights. As MCDA problems inevitably suffer from different degrees of uncertainty, the proposed approach could be of great help to those who are required to make decisions in uncertain settings. The paper took into consideration a sustainable biomass crop selection problem to exemplify the effectiveness of the presented approach in handling real MCDA problems. Moreover, a sensitivity analysis with respect to the diverse values of the attributes is presented in order to assess the stability of the introduced model. This study reveals that the combination of the objective and subjective weights enhances the stability of the introduced approach with diverse attribute weights. Finally, the results of the introduced model are compared to some existing intuitionistic fuzzy information-based methods. The findings of the comparison confirm the efficiency of the present approach in performing the defined tasks under uncertain environments.

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Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques

Cited by 9 publications

References 31 publications

Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application

Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application

Sensorial and Nutritional Properties of a Collagen-Fortified Snack Bar Designed for the Elderly

Hybrid Intuitionistic Fuzzy Entropy-SWARA-COPRAS Method for Multi-Criteria Sustainable Biomass Crop Type Selection

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