QUALITY EVALUATION OF WHEAT GERM CAKE PREPARED WITH DIFFERENT EMULSIFIERS

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dc.contributor.authorLevent, H.
dc.contributor.authorBilgicli, N.
dc.date.accessioned2024-02-23T14:24:29Z
dc.date.available2024-02-23T14:24:29Z
dc.date.issued2013
dc.departmentNEÜen_US
dc.description.abstractWheat germ (coarse and fine) was replaced with wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) were used as emulsifier at 0.5% level. The effects of wheat germ particle size, emulsifier type and wheat germ level on batter and cake quality were investigated. Coarse wheat germ (CWG) usage in cake formulation gave better cake physical properties than fine wheat germ (FWG). SSL provided higher cake volume, texture and pore structure score, and lower hardness to cake samples compared with DATEM. Wheat germ addition (CWG/FWG) increased the ash, protein, fat and mineral contents (Ca, Cu, Fe, Mg, Mn, P, K and Zn) of the samples. Crust and crumb color of the cake samples were significantly (P<0.05) affected by wheat germ addition. As a result, CWG can be incorporated into cake formulation up to 20% level with the aid of SSL. Practical ApplicationsWheat germ is rich in ash, protein, fat and mineral contents compared with wheat flour. Because of its rich composition, wheat germ is used for nutritional enrichment of various cereal products. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride are anionic emulsifiers composed of hydrophilic and hydrophobic fractions. Their usage in bakery products provides some advantages, such as crumb softness and air incorporation. This study aimed to improve the nutritional quality of cakes without compromising the physical and sensory quality. The 20% enrichment level of coarse wheat germ with 0.5% SSL gained reasonable score in sensory analyses. By using wheat germ, it could be possible to produce palatable cake with increased nutritional quality.en_US
dc.identifier.doi10.1111/jfq.12042
dc.identifier.endpage341en_US
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84885036467en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage334en_US
dc.identifier.urihttps://doi.org/10.1111/jfq.12042
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13952
dc.identifier.volume36en_US
dc.identifier.wosWOS:000325268400006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal Of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleQUALITY EVALUATION OF WHEAT GERM CAKE PREPARED WITH DIFFERENT EMULSIFIERSen_US
dc.typeArticleen_US

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