Investigation of cake production with the addition of lupin (Lupinus albus) flour

Basit Öğe Kaydı
dc.contributor.authorGökal, Sinem
dc.contributor.authorYetişen, Mehmet
dc.contributor.authorBaltacıoğlu, Cem
dc.date.accessioned2024-11-07T13:16:48Z
dc.date.available2024-11-07T13:16:48Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis 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.
dc.identifier.doi10.28948/ngumuh.1544618
dc.identifier.endpage1497
dc.identifier.issn2564-6605
dc.identifier.issue4
dc.identifier.startpage1492
dc.identifier.trdizinid1272518
dc.identifier.urihttps://doi.org/10.28948/ngumuh.1544618
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1272518
dc.identifier.urihttps://hdl.handle.net/11480/12577
dc.identifier.volume13
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofNiğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectCake
dc.subjectPhysicochemical
dc.subjectSensory
dc.subjectLupin flour
dc.titleInvestigation of cake production with the addition of lupin (Lupinus albus) flour
dc.typeArticle

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu
Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi Koleksiyonu