The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours.

Authors

Aynur Kılıç, Hüseyin Boz

Published in

Plant foods for human nutrition (Dordrecht, Netherlands). Volume 80. Issue 2. Pages 118. May 02, 2025. Epub May 02, 2025.

Abstract

The aim of this study was to analyze the effect of chia (0-4 and 8%) and lentil flour (0-8 and 16%) on the physical, sensorial, and textural properties of maize starch cake. The results showed that the addition of gluten-free ingredients decreased the internal color L* and a* color values ​​of cakes but increased the b* color values. In general, gluten-free ingredients positively affected the symmetry properties of the cake samples and symmetry index values of gluten-free cakes varied between 8.5 and 24.5 mm. The addition of chia flour decreased the hardness of the cake samples on the first day. Gluten-free ingredients caused a decrease in the hardness of the cake samples on all three days of storage. Adding chia and lentil flour to gluten-free cake formulations did not affect the chewiness of the cakes on the first day of storage, but reduced the chewiness of gluten-free cakes on the second and third days of storage. In the sensory evaluation, the most appreciated formulation by the panelists was the formulation containing 4% chia and 8% lentil flour. The results show that the properties of maize starch cake can be improved by the addition of chia and lentil flours.

PMID:
40314866
Bibliographic data and abstract were imported from PubMed on 02 May 2025.

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