Bilgiçli N.Levent H.2020-03-262020-03-2620131336-8672https://hdl.handle.net/20.500.12395/30162Wheat 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.eninfo:eu-repo/semantics/closedAccessCakeMineralsPhytic acidResistant starchWheat germArticle524210218Q3