title: Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.
abstract: In 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.
authors.affiliation: Mut Vocational School of Higher Education, Mersin University, Mersin, Turkey.
authors.forename: Hacer
authors.initials: H
authors.lastname: Levent
authors.forename: Nermin
authors.initials: N
authors.lastname: Bilgiçli
mesh_terms: D003258:Consumer Behavior; D055050:Diet, Gluten-Free; D004044:Dietary Proteins / Q000032:analysis*; D019612:Fagopyrum; D005433:Flour / Q000032:analysis*; D005527:Food, Fortified; D031297:Lupinus; D009753:Nutritive Value; D014131:Trace Elements / Q000032:analysis*
chemical_list: D004044:Dietary Proteins; D014131:Trace Elements