Study the different properties of innovative cake blends for patients with gluten sensitivity

Abstract EN

Study the Different Properties of Innovative Cake Blends for Patients with Gluten Sensitivity The aim of this study was to assess the effect of soy flour (SF ), chickpea flour (Cp F) and lupine flour (LF) on chemical, physical, texture, color and sensory characteristics of innovative gluten-free cakes.

In this study corn flour was replaced with soy flour, chickpea flour and lupine flour at different levels 15% and 30% to produce more nutritionally balanced gluten-free cakes.

Chemical, physical, color, texture and sensory properties were measured in gluten free cake samples.

Seven gluten –free cake flour blends were prepared: control: 100% corn flour (CF), 85% corn flour and 15% chickpea flour (Cp1F), 70% corn flour and 30% chickpea flour (Cp2F), 85% corn flour and 15% soy flour (S1F), 70% corn flour and 30% soy flour (S2F), 85% corn flour and 15% lupine flour (L1F), 70% corn flour and 30% lupine flour (L2F).

Regarding chemical properties, the main results concluded that replacing corn flour with soy flour, chickpea flour and lupine flour at levels 15% and 30% led to significant increase(P ≤0.05) in ash, protein, lipid, fiber but it led to significant decrease(P ≤0.05) in carbohydrate.

Concerning physical properties the highest value of cake weight (316.50+0.50 g) was observed by the sample S1F cake but the lowest value of weight which investigated by the sample Cp1F (286.00+0.30 g).

Therefore, the control sample CF recorded the highest value of volume and specific volume with significant difference with other samples.

Furthermore, the results of color measurement (L*, a* and b*) revealed that there is no significant differences between CF cake, Cp1F cake and L2F cake in crust (L*) values.

Over there, there is no significant differences between CF cake, L1F cake in crumb (L*) values.

Whereas, the highest value of crust (a*) was for L1F cake which recorded (18.63+0.30) and for crumb color was for S1F cake which recorded (7.15+0.20).

In addition that, the highest value for crust (b*) was for CF cake (46.23+0.60) and the highest value for crumb (b*) was for L2F cake which recorded (44.48+0.04).

Whereas, the results also declared that the texture profile affect by replacement processes, the results of hardness, resilience, cohesiveness and chewiness ranged From 21.46+ 0.06: 36.04+0.04, 0.11+ 0.01: 0.22+0.07, 0.27+0.07: 0.43+ 0.03, 38.00+ 0.01: 113.20+ 0.20.

The results of the sensory evaluation judged by panelists indicated that CF cake was distributing significantly with the highest scores for taste, odor, crumb color, crust color, texture, Pore structure and overall acceptability.

These results also revealed that there is no significant differences between control gluten free cake CF, Cp1F and Cp2F cakes in taste, odor, crumb color, crust color.

In addition that, Cp1F and Cp2F cakes showed higher overall acceptability values after CF where they record 16.06+0.01 and 15.60+0.03 respectively.

It was concluded that innovative gluten-free cakes could be produced with satisfactory results by replacing corn flour with soy flour, chickpea flour and lupine flour at level 15% and 30% respectively.

The study recommended entering of soy flour, chickpea flour and lupine flour in making products for celiac people.

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