Bioactive Compounds, Physical and Sensory Properties of Cake Made With Walnut Press-Cake
dc.authorid | Dogan, Ismail Sait/0000-0002-3389-419X | |
dc.authorid | Meral, Raciye/0000-0001-9893-7325 | |
dc.authorid | Dogan, Ismail Sait/0000-0003-3665-7357 | |
dc.authorscopusid | 10044199400 | |
dc.authorscopusid | 24587307100 | |
dc.authorscopusid | 7004266351 | |
dc.authorwosid | Meral, Raciye/Hji-6094-2023 | |
dc.contributor.author | Bakkalbasi, Emre | |
dc.contributor.author | Meral, Raciye | |
dc.contributor.author | Dogan, Ismail S. | |
dc.date.accessioned | 2025-05-10T17:39:47Z | |
dc.date.available | 2025-05-10T17:39:47Z | |
dc.date.issued | 2015 | |
dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
dc.department-temp | [Bakkalbasi, Emre; Meral, Raciye; Dogan, Ismail S.] Yuzuncu Yil Univ, Dept Food Engn, TR-65080 Van, Turkey | en_US |
dc.description | Dogan, Ismail Sait/0000-0002-3389-419X; Meral, Raciye/0000-0001-9893-7325; Dogan, Ismail Sait/0000-0003-3665-7357 | en_US |
dc.description.abstract | Walnut press-cake, a rich source of phenolics, is a by-product of walnut oil processing. In this study, the effects of walnut press-cake on cake quality, health-enhancing substances and antioxidant activity were determined. Wheat flour was replaced with walnut press-cake at 0, 5, 10, 15 and 20% levels. Results show that specific volume, firmness, resilience, cohesiveness, chewiness, crust a, b and crumb L, b values reduced with increasing walnut press-cake levels. However, polyunsaturated fatty acids, tocopherols, total phenolic content and antioxidant capacity of cakes increased. Antioxidant capacity measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assays of cakes prepared with 20% walnut press-cake were 10.04-and 5.56-fold, respectively, greater than that of the cake without walnut press-cake. Cakes added with 15% walnut press-cake to wheat flour had the highest scores in all sensory parameters. Walnut press-cake can be successfully incorporated into cake formulation to improve sensory properties and antioxidant activity of the cake. | en_US |
dc.description.sponsorship | Yuzuncu Yil University Research Fund [2013-MIM-B041] | en_US |
dc.description.sponsorship | This work was supported by Yuzuncu Yil University Research Fund (Project No. 2013-MIM-B041). The authors would like to thank Filiz Karadas, and Issa Javidipour for their support. | en_US |
dc.description.woscitationindex | Science Citation Index Expanded | |
dc.identifier.doi | 10.1111/jfq.12169 | |
dc.identifier.endpage | 430 | en_US |
dc.identifier.issn | 0146-9428 | |
dc.identifier.issn | 1745-4557 | |
dc.identifier.issue | 6 | en_US |
dc.identifier.scopus | 2-s2.0-84955208825 | |
dc.identifier.scopusquality | Q2 | |
dc.identifier.startpage | 422 | en_US |
dc.identifier.uri | https://doi.org/10.1111/jfq.12169 | |
dc.identifier.uri | https://hdl.handle.net/20.500.14720/15000 | |
dc.identifier.volume | 38 | en_US |
dc.identifier.wos | WOS:000368429300006 | |
dc.identifier.wosquality | Q2 | |
dc.language.iso | en | en_US |
dc.publisher | Wiley-hindawi | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.title | Bioactive Compounds, Physical and Sensory Properties of Cake Made With Walnut Press-Cake | en_US |
dc.type | Article | en_US |