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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

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