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

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dc.contributor.authorLevent, Hacer
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T18:14:30Z
dc.date.available2020-03-26T18:14:30Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.3109/09637486.2011.572546en_US
dc.identifier.endpage728en_US
dc.identifier.issn0963-7486en_US
dc.identifier.issn1465-3478en_US
dc.identifier.issue7en_US
dc.identifier.pmid21568822en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage725en_US
dc.identifier.urihttps://dx.doi.org/10.3109/09637486.2011.572546
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26444
dc.identifier.volume62en_US
dc.identifier.wosWOS:000295725300009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBuckwheat flouren_US
dc.subjectlupin flouren_US
dc.subjectgluten-freeen_US
dc.subjectcake makingen_US
dc.titleEnrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) floursen_US
dc.typeArticleen_US

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