The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products

Agirbas H. E. T., Yavuz Düzgün M., Özçelik B.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.15, no.5, pp.3973-3984, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 5
  • Publication Date: 2021
  • Doi Number: 10.1007/s11694-021-00961-3
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.3973-3984
  • Keywords: Cake, Farinograph, Fruit seeds, Rheology, Valorization
  • Istanbul Technical University Affiliated: Yes


The aim of this study was to assess the potential of different seed flours for cake making and to determine the effect of substitution of wheat with the seed flours on dough rheology and shelf life of the cakes. Composite flours were produced by substituting wheat flour with graded levels (5%, 10%, and 15%) of apricot seed flour (ASF), sour cherry seed flour (CSF), pomegranate seed flour (POSF), and pumpkin seed flour (PUSF). Farinograph was used to determine the effect of seed flour substitution on techno-functional attributes of wheat flour. Cake batter samples were characterized in terms of pH, density, viscosity, and volume of cakes. The shelf life of cake samples was monitored using quality parameters such as moisture, water activity, hardness, and elasticity. Correlation between farinograph characteristics and cake properties were also analyzed. Farinograph characteristics showed that dough prepared with seed flours have higher stability with lower softening degrees. pH and density of batter were not significantly (p > 0.05) affected, while viscosity varied significantly (p < 0.05) due to the type and substitution level of seed flour. The cakes substituted with PUSF had the lowest volume while the other seed flours did not cause a statistically significant (p > 0.05) change. Throughout the storage period, water activity and moisture loss of cakes substituted with the seed flours did not differ significantly (p > 0.05) from the control (100% wheat cake). Texture analysis showed that softer cakes were produced with seed flour substitutions especially when CSF was used. The increase in firmness and elasticity loss was lower in substituted cakes compared to control. The results could have important implications for the valorization of seed flours to produce functional baked products with high protein content.