Altay, Kadriye ErgunKoc, Gulsah CaliskanDirim, Safiye Nur2023-01-122023-01-1220211300-70092147-5881https://doi.org/10.5505/pajes.2020.83883https://search.trdizin.gov.tr/yayin/detay/506998https://hdl.handle.net/11454/78963The objective of this research is to observe the effect of the addition of freeze-dried fruit puree powders to cake batter during cake production. The moisture content data pointed out that the addition of fruit powders to the cake batter resulted in a decrease in the moisture content values of the cakes (6.96-34.13%, p<0.05). The cake with quince powder had the highest volume (90.56-92.78 mm) and symmetry index values (6.13-7.00 mm). The vitamin C content (6.17-32.94%) of the cakes significantly increased with the addition of fruit powder to the cake batter. The sensory evaluation showed that the cake containing pumpkin powder had greater acceptance by the panelists.en10.5505/pajes.2020.83883info:eu-repo/semantics/openAccessCakeKiwiPumpkinQuinceHardnessWheat-Flour DoughRheological CharacteristicsDietary FiberQualityRetardationArticle277813819506998WOS:000732570500006N/A