Abstract
In this study, it was aimed to produce a new functional cake with high nutritional value by addition of terebinth (Pistacia Terebinthus L.) into cake formulation. Wheat flour and raw/roasted terebinth mixtures (100:00, 90:10, 70:30, 50:50) were prepared and used in production of sponge cakes. It was determined that, with terebinth addition, ash, fat, total dietary fiber, total phenolic content and antioxidant activity of cakes increased, while their moisture and protein values decreased. Increasing terebinth addition ratio in cake samples caused a significant reduction in the cake volume, volume index and symmetry index values and an increase in baking loss. Terebinth addition caused a decrease in the L* and b* values of the cakes and their textural characteristic values. As a result of the sensory analyses, in terms of overall acceptability, cake containing 50% roasted terebinth paste received the most likes, while the control sample received the least.
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