Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This 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.
Açıklama
Anahtar Kelimeler
Fermentation, Soy Powder, Lupin Powder, Wheat Flour, Cake
Kaynak
International Journal Of Gastronomy And Food Science
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
26
