Akademik Veri Yönetim Sistemi
Journal of Culinary Science and Technology, 2024 (ESCI)
In the present research, the use of hemp flour in gluten-free cake production for celiac patients was investigated. Samples were produced by adding hemp flour at varying ratios (25%, 50%, 75%, 100%) to the gluten-free flour mixture, and physical, chemical, and sensorial analyses were performed. The addition of hemp flour to the formulation resulted in a variation in ash content ranging from 3.50% to 7.08%, while the fat content varied between 22.64% and 37.04%. The dietary fiber content increased by 5.00% to 9.55%, and the protein content increased by 9.96% to 17.89%. Furthermore, the total phenolic content increased to 188.30 mg GAE/g, and the antioxidant content showed an increase ranging from 49.92% to 82.16%. Whereas the nutritional value of gluten-free cake samples increased with the use of hemp flour, adding over 50% to the formulation resulted in adverse effects on physical and sensorial properties. As a result of the research, it was concluded that hemp flour is usable in gluten-free cake samples in terms of increasing the nutritional value and obtaining a new product, but it should not be used at a rate of over 50%.