Investigation of cake production with the addition of lupin (Lupinus albus) flour
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study investigated the effects of lupin flour addition on the physicochemical, textural, and sensory properties of cakes. It was found that the protein content of cakes increased from 6.13% to 17.50% with the addition of lupin flour in specific proportions, while the color values of the cake crust were also enhanced. The results indicated no significant difference in both moisture and total oil content of the cake samples with lupin flour addition; however, a decrease in the volume and carbohydrate content of the cakes was observed. Increasing the amount of lupin flour led to a reduction in the textural properties of the cake samples, such as springiness, cohesiveness, gumminess, chewiness, and resilience, while the change in hardness was found to be insignificant. Statistically significant changes were also noted in the sensory attributes of the cakes, particularly in taste, softness, and general acceptability. Overall, it was concluded that the use of lupin flour in cake production makes significant contributions to the nutritional content of the cakes.
Açıklama
Anahtar Kelimeler
Cake, Physicochemical, Sensory, Lupin flour
Kaynak
Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
13
Sayı
4
