Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders

Basit Öğe Kaydı
dc.contributor.authorAslan, Mine
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:03:10Z
dc.date.available2024-02-23T14:03:10Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.1016/j.ijgfs.2021.100429
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85125888945en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2021.100429
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11996
dc.identifier.volume26en_US
dc.identifier.wosWOS:000723682200006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Gastronomy And Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermentationen_US
dc.subjectSoy Powderen_US
dc.subjectLupin Powderen_US
dc.subjectWheat Flouren_US
dc.subjectCakeen_US
dc.titleImprovement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powdersen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu