Improvement of nutritional properties of cake with wheat germ and resistant starch

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dc.contributor.authorBilgiçli N.
dc.contributor.authorLevent H.
dc.date.accessioned2020-03-26T18:48:14Z
dc.date.available2020-03-26T18:48:14Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractWheat germ (WG) and resistant starch (RS) are important functional ingredients for cereal products. In this study, WG (0%, 10% and 20%) and commercial RS (0%, 5%, 10% and 15%) were used to replace wheat flour in cake formulation and their effects on nutritional, physical and sensory properties of cakes were investigated. WG replacement increased ash, protein, lipid, crude fibre, Ca, Fe, K, Mg, P and Zn contents of the cakes. Rich phytic acid (PA) composition of WG increased the PA content of the cakes from 1 001.2 mg·kg-1 up to 2 908.2 mg·kg-1. High replacement level of wheat flour by RS (15%) caused a significant (p < 0.05) decrease in protein, PA, Mg and P contents of the cakes. RS contents of the cakes varied between 7.2 g·kg-1 and 49.0 g·kg-1, and approached the highest value with 15% RS addition. Combination of WG and RS at high replacement levels adversely affected volume index and firmness of the samples. WG increased the darkness and yellowness of the crust and crumb of cakes. WG at 20% alone or in combination with 5% RS gave similar pore structure, taste, odour and overall acceptability score compared to control cake. © 2013 VÚP Food Research Institute, Bratislava.en_US
dc.identifier.endpage218en_US
dc.identifier.issn1336-8672en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage210en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/30162
dc.identifier.volume52en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food and Nutrition Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCakeen_US
dc.subjectMineralsen_US
dc.subjectPhytic aciden_US
dc.subjectResistant starchen_US
dc.subjectWheat germen_US
dc.titleImprovement of nutritional properties of cake with wheat germ and resistant starchen_US
dc.typeArticleen_US

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