Improvement of nutritional properties of regular and gluten-free cakes with composite flour

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dc.contributor.authorCankurtaran-Komurcu, Tekmile
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:27:04Z
dc.date.available2024-02-23T14:27:04Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractThis study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18, 27 and 36%, respectively. Composite flour had a significant (p < 0.05) effect on all color parameters of the crust and crumb of regular and gluten-free cake samples. Cake weight and hardness values increased with the use of composite flour in regular and gluten-free cake samples, and higher weight and hardness values were determined in gluten-free cakes. High composite flour ratios (27-36%) resulted in the lowest cake volume in both cakes. The gluten-free cake had lower ash, protein, antioxidant activity and total phenolic content (TPC) compared to the regular cake. The composite flour usage increased the ash, protein, antioxidant activity, TPC, and mineral contents of both cake samples. When the nutritional, functional, technological and sensory properties of cakes were evaluated together, it was concluded that the use of 9% composite flour was the most appropriate ratio for both cake types.en_US
dc.identifier.doi10.1177/10820132231211929
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.pmid37926981en_US
dc.identifier.scopus2-s2.0-85176102259en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1177/10820132231211929
dc.identifier.urihttps://hdl.handle.net/20.500.12452/14438
dc.identifier.wosWOS:001099896400001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science And Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCakeen_US
dc.subjectComposite Flouren_US
dc.subjectGluten-Freeen_US
dc.subjectLupinen_US
dc.subjectPumpkinen_US
dc.subjectChestnuten_US
dc.titleImprovement of nutritional properties of regular and gluten-free cakes with composite flouren_US
dc.typeArticleen_US

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