dc.contributor.author | GÖKSEL SARAÇ MERYEM | |
dc.contributor.author | DEDEBAŞ TUĞBA | |
dc.contributor.author | HASTAOĞLU EMRE | |
dc.contributor.author | ARSLAN EBUZER | |
dc.date.accessioned | 2023-04-10T11:54:05Z | |
dc.date.available | 2023-04-10T11:54:05Z | |
dc.date.issued | 2022 | tr |
dc.identifier.citation | he present study aims to assess the use of scarlet runner bean (Phaseolus coccineus L.) flour having high protein
content in the production of vegan cake, determine the product properties, and analyze the preferences of
consumers. For this purpose, 5 different vegan cakes were produced by adding various concentrations (0, 25%,
50%, 75%, and 100%) of scarlet runner bean flour into wheat flour containing no animal product. Baking
properties, physiochemical, biochemical, textural, and sensorial analyses were performed for vegan cakes.
Moreover, in sensorial analyses, WASPAS-SWARA method that is one of the multi-criteria decision-making
techniques was used and the most preferred cake sample was determined. In the formulation of vegan cakes,
increasing concentration of scarlet runner bean flour increased the levels of protein, total phenolic, and anti-
oxidant matter in cakes and they were found to range between 4.29 and 8.70%, 14.19–43.92 (mg/mL gallic
acid), and 7.645–34.39%, respectively. On the other hand, with the addition of bean flour, the colors of cake
samples got darker and redness values increased. Baking properties did not change but changes were observed in
textural properties. Using WASPAS-SWARA analysis, the most preferred cake sample from the aspect of textural
properties was found to be C100 that was made of scarlet runner bean flour. | tr |
dc.identifier.uri | https://www.webofscience.com/wos/woscc/full-record/WOS:000794035100001 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/13434 | |
dc.description.abstract | The present study aims to assess the use of scarlet runner bean (Phaseolus coccineus L.) flour having high protein
content in the production of vegan cake, determine the product properties, and analyze the preferences of
consumers. For this purpose, 5 different vegan cakes were produced by adding various concentrations (0, 25%,
50%, 75%, and 100%) of scarlet runner bean flour into wheat flour containing no animal product. Baking
properties, physiochemical, biochemical, textural, and sensorial analyses were performed for vegan cakes.
Moreover, in sensorial analyses, WASPAS-SWARA method that is one of the multi-criteria decision-making
techniques was used and the most preferred cake sample was determined. In the formulation of vegan cakes,
increasing concentration of scarlet runner bean flour increased the levels of protein, total phenolic, and anti-
oxidant matter in cakes and they were found to range between 4.29 and 8.70%, 14.19–43.92 (mg/mL gallic
acid), and 7.645–34.39%, respectively. On the other hand, with the addition of bean flour, the colors of cake
samples got darker and redness values increased. Baking properties did not change but changes were observed in
textural properties. Using WASPAS-SWARA analysis, the most preferred cake sample from the aspect of textural
properties was found to be C100 that was made of scarlet runner bean flour | tr |
dc.language.iso | eng | tr |
dc.publisher | International Journal of Gastronomy and Food Science | tr |
dc.relation.isversionof | Doi: 10.1016/j.ijgfs.2022.100489 | tr |
dc.rights | info:eu-repo/semantics/openAccess | tr |
dc.subject | Scarlet runner bean | tr |
dc.subject | Vegan | tr |
dc.subject | Cake | tr |
dc.subject | WASPAS-SWARA | tr |
dc.subject | Sensorial analysis | tr |
dc.title | Influence Of Using Scarlet Runner Bean Flour On The Production And Physicochemical, Textural, And Sensorial Properties Of Vegan Cakes: WASPAS-SWARA Techniques | tr |
dc.type | article | tr |
dc.contributor.department | Yıldızeli Meslek Yüksekokulu | tr |
dc.contributor.authorID | 0000-0001-6154-6216 | tr |
dc.identifier.volume | 27 | tr |
dc.identifier.issue | 100489 | tr |
dc.identifier.endpage | 9 | tr |
dc.identifier.startpage | 1 | tr |
dc.relation.publicationcategory | Uluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanı | tr |