تولید کیک بدون گلوتن با استفاده از پودر بذر چای ترش

Gluten-free functional cake production using roselle (Hibiscus sabdariffa L.) seed powder
Abstract
Introduction: Celiac disease is as an autoimmune system disorder and inflammatory disease triggered by gluten in the upper small intestine. Gluten is a main structural protein matrix in dough and batter prepared from wheat flour, creating unique viscoelastic properties, leading to a proper texture of obtained products. However, gluten can be harmful to people suffering from celiac disease leads to several phenotypes, i.e., gastrointestinal, extraintestinal, subclinical, potential, seronegative, non-responsive, and refractory. Also, prevalence of celiac disease has been reported to be approximately 1% worldwide the only effective treatment to overcome these problems is using a strict life-long gluten-free diet. Common cereals, mainly wheat, containing gluten shall not be contained in diets for celiac disease patients. Hence, the production of gluten-free products based on some cereal, pseudocereal, beans, and other seeds flour have been investigated. Thus, the U.S. Food and Drug Administration (FDA) defines gluten-free food as the food that is either completely gluten-free or contain gluten lower than 20 ppm.
Cereal-based foods have been consumed as a staple food worldwide for energy and nutrients in various forms, such as bread, cakes, pasta and noodles, snack foods, breakfast cereals, and others.
Roselle (Hibiscus sabdariffa L.) known as ‘‘sorrel’’ and‘‘mesta’’ belongs to the family Malvaceae, is a main annul crop grown successfully in tropical and sub–tropical climates around the world. Roselle seeds are valuable food source due to its chemical composition and nutritional values. The seeds contain 18.3% of total dietary fibers, 25–35% protein and 19–21% lipid.
To the best of our knowledge, little information is available on the quality of cakes containing 100% rossel seed powder instead of wheat flour. Therefore, the purpose of this study was to investigate the possibility of completely replacing wheat flour with roselle seed powder (RSP) in cake formulation.
Material and methods: Roselle seeds were ground in the laboratory mill (Porten) and sieved through a 60-mesh screen after being washed and dried until 10% moisture content. The powder obtained were packed in polypropylene bags and kept at 4°C until further analysis. Basic batter formulation was prepared based on 100 g wheat flour contains 72 g sugar, 25 g water, 57 g oil, 72 g whole egg, 1.14 g baking powder and 15% 0.2 g vanilla. For gluten free samples rossel seed powder at the levels 100% was replaced with wheat flour. At the first, sugar and oil mixed completely. Whole eggs added to the mixture and mixed again and all dry ingredients were mixed. Water was then added to achieve the desired homogeneous cakes batter. Finally, obtained batters were baked in an electric oven at 200°C for 17 min. After cooling, prepared cake samples were packed in polypropylene bags and stored at ambient conditions until analysis. The pH, moisture, weight, volume, specific volume, porosity, density, cooking loss, color indexes, hardness, total phenol content (TPC) and antioxidant activity (DPPH radical scavenging activity) of cake samples were examined. Also, the sensory characteristics of the cake samples, including taste, color, odor, taste-post and overall acceptability of cake samples were evaluated during the 14-day storage period at ambient temperature by 5-point Hedonic scale with 15 panelists.
Results: The results showed that the replacement of wheat flour with RSP had no significant effect on the specific gravity of the batter and the values of weight, volume, specific volume and density of the produced cakes. By replacing wheat flour with RSP, the pH, cooking loss and hardness of cake samples decreased significantly and the moisture content increased (p<0.05). The color of the gluten-free cake was darker than the control sample and had less intensity of redness, yellowness and browning index. As a result of replacing wheat flour with RSP in the cake formulation, the TPC and antioxidant activity of the samples significantly improved (p<0.05). The results of sensory evaluation demonstrated that both the control cake and free-gluten cake obtained high sensory scores on the first day of the experiments. During the storage period, the taste, texture, color, odor and overall acceptability scores of the cake samples gradually decreased, but the RSP was able to better preserve the sensory quality of the cakes during the storage period, so that the gluten-free cake had a high sensory acceptance until the last day of storage. Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.
Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.
Keywords: Gluten-free, cake, Roselle seed, Qualitative characteristics, Functional properties
Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.
Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.
Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.
Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.
Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.
Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.
Finally, the results of this research indicated that by using the complete replacement of wheat flour with RSP in the cake formulation, a gluten-free cake with favorable physicochemical and sensory characteristics can be produced, and the resulting cake has health benefits due to its high total phenol content and antioxidant activity. Because there is a growing interest for consumption of the functional foods, the results of this study may be useful for food manufacturers who want to produce functional cake using rossel seed powder.