Levent, HacerBilgicli, Nermin2020-03-262020-03-2620110963-74861465-3478https://dx.doi.org/10.3109/09637486.2011.572546https://hdl.handle.net/20.500.12395/26444In 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.en10.3109/09637486.2011.572546info:eu-repo/semantics/closedAccessBuckwheat flourlupin flourgluten-freecake makingArticle62772572821568822Q1WOS:000295725300009Q3