Improvement of nutritional properties of cake with wheat germ and resistant starch

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dc.contributor.authorBilgicli, Nermin
dc.contributor.authorLevent, Hacer
dc.date.accessioned2024-02-23T14:45:45Z
dc.date.available2024-02-23T14:45:45Z
dc.date.issued2013
dc.departmentNEÜen_US
dc.description.abstractWheat germ (WG) and resistant starch (RS) are important functional ingredients for cereal products. In this study, WG (0%, 10% and 20%) and commercial RS (0%, 5%, 10% and 15%) were used to replace wheat flour in cake formulation and their effects on nutritional, physical and sensory properties of cakes were investigated. WG replacement increased ash, protein, lipid, crude fibre, Ca, Fe, K, Mg, P and Zn contents of the cakes. Rich phytic acid (PA) composition of WG increased the PA content of the cakes from 1001.2 mg.kg(-1) up to 2908.2 mg.kg(-1). High replacement level of wheat flour by RS (15%) caused a significant (p < 0.05) decrease in protein, PA, Mg and P contents of the cakes. RS contents of the cakes varied between 7.2 g.kg(-1) and 49.0 g.kg(-1), and approached the highest value with 15% RS addition. Combination of WO and RS at high replacement levels adversely affected volume index and firmness of the samples. WG increased the darkness and yellowness of the crust and crumb of cakes. WG at 20% alone or in combination with 5% RS gave similar pore structure, taste, odour and overall acceptability score compared to control cake.en_US
dc.identifier.endpage218en_US
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84889578882en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage210en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12452/17603
dc.identifier.volume52en_US
dc.identifier.wosWOS:000328667500003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVup Food Research Inst, Bratislavaen_US
dc.relation.ispartofJournal Of Food And Nutrition Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWheat Germen_US
dc.subjectResistant Starchen_US
dc.subjectCakeen_US
dc.subjectMineralsen_US
dc.subjectPhytic Aciden_US
dc.titleImprovement of nutritional properties of cake with wheat germ and resistant starchen_US
dc.typeArticleen_US

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