Aslan, MineBilgicli, Nermin2024-02-232024-02-2320211878-450X1878-4518https://doi.org/10.1016/j.ijgfs.2021.100429https://hdl.handle.net/20.500.12452/11996This study aimed to evaluate the effects of fermented soy powder (FSP) and fermented lupin powder (FLP) at 0-30% ratio on chemical, physical and sensory properties of cake samples. The 30% usage ratio of legume powders increased the protein, ash, fat, Ca, Cu, Fe, Mg, Mn, P and Zn content of cake samples up to 15.8%, 2.0%, 22.4%, 113.19 mg/100g, 0.27 mg/100g, 3.34 mg/100g, 48.64 mg/100g, 0.68 mg/100g, 441.82 mg/100g and 1.60 mg/100g (for FSP) and 13.2%, 1.7%, 19.9%, 99.04 mg/100g, 0.25 mg/100g, 2.65 mg/100g, 22.41 mg/ 100g, 10.56 mg/100g, 376.17 mg/100g and 1.29 mg/100g (for FLP), respectively. The total phenolic content and antioxidant activity content of the cake samples containing FSP ranged between 2.61 mgGAE/g and 3.60 mgGAE/g and between 34.34% and 41.35%, respectively. Cake samples with FSP at all utilization levels contained higher antioxidant activity than cake with FLP. Increasing ratios of FSP presented lower L* and b* crust color compared to control. FLP had a less negative effect on the volume and firmness values of cake than FSP. Sensory analysis results revealed that the use of FSP and FLP over 20% ratio decreased overall acceptability scores of the cakes.eninfo:eu-repo/semantics/closedAccessFermentationSoy PowderLupin PowderWheat FlourCakeArticle262-s2.0-85125888945Q1WOS:000723682200006Q310.1016/j.ijgfs.2021.100429