Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours

Küçük Resim Yok

Tarih

2011

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

TAYLOR & FRANCIS LTD

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1: 1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P < 0.05) especially in potassium and magnesium contents of the gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

Açıklama

Anahtar Kelimeler

Buckwheat flour, lupin flour, gluten-free, cake making

Kaynak

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

WoS Q Değeri

Q3

Scopus Q Değeri

Q1

Cilt

62

Sayı

7

Künye