Abstract
This study evaluated the effects of lupin flour incorporation on the physicochemical, textural, and sensory properties of cakes. The addition of lupin flour significantly increased the protein content, with values ranging from 6.13% to 17.5%, while also influencing color attributes, particularly in the crust, where L*, a*, and b* values increased. Although there was no significant difference in moisture and total fat content, the addition of lupin flour led to a decrease in cake volume and carbohydrate amounts. Textural analysis showed significant changes in springiness, cohesiveness, gumminess, and chewiness, indicating a decrease in elasticity and stickiness. Sensory analysis revealed improvements in taste and softness with increased lupin flour levels, without affecting appearance, odor, or chewiness. Overall, lupin flour enhances the nutritional profile of cakes, though considerations for volume and texture modifications are necessary for optimizing product acceptability.
Published Version
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