Investigation of cake production with the addition of lupin (Lupinus albus) flour

Authors : Sinem Gökal, Mehmet Yetişen, Cem Baltacıoğlu

Pages : 1492-1497

Doi:10.28948/ngumuh.1544618

View : 73 | Download : 72

Publication Date : 2024-10-15

Article Type : Research Paper

Abstract :This study investigated the effects of lupin flour addition on the physicochemical, textural, and sensory properties of cakes. It was found that the protein content of cakes increased from 6.13% to 17.50% with the addition of lupin flour in specific proportions, while the color values of the cake crust were also enhanced. The results indicated no significant difference in both moisture and total oil content of the cake samples with lupin flour addition; however, a decrease in the volume and carbohydrate content of the cakes was observed. Increasing the amount of lupin flour led to a reduction in the textural properties of the cake samples, such as springiness, cohesiveness, gumminess, chewiness, and resilience, while the change in hardness was found to be insignificant. Statistically significant changes were also noted in the sensory attributes of the cakes, particularly in taste, softness, and general acceptability. Overall, it was concluded that the use of lupin flour in cake production makes significant contributions to the nutritional content of the cakes.
Keywords : Termiye unu, Fizikokimyasal, Duyusal, Kek