Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4)

Abstract

In this study, wheat flour in cake formulation was replaced with resistant starch (RS), Jerusalem artichoke flour (JAF) and RS + JAF combination at the rate of 10, 20, 30 and 40%, and cake production was conducted with and without guar gum. The effects of guar gam, RS and JAF as individual and in combination on some physical, chemical and sensory cake properties were determined. The use of RS at high ratios, or JAF and RS + JAF combination over 10% ratios in cake formulation, decreased volume and symmetry index and increased hardness of the cake samples. The utilization of guar gum increased both the volume index and hardness of the cake samples. When JAF was used as an individual or in combination in cake formulation, crust and crumb L* and b* color values of cake reduced. JAF increased ash, total phenolic content, antioxidant activity, Ca, K and Mg contents of cake samples from 1.52 g/100 g, 2778 mg GAE/kg, 17.9%, 44.1 mg/100 g, 141.3 mg/100 g and 17.7 mg/100 g up to 2.07 g/100 g, 4506 mg GAE/kg, 33.6%, 55.9 mg/100 g, 343.7 mg/100 g and 25.6 mg/100 g, respectively. RS + JAF combination showed similar trend with JAF in terms of enrichment of cake samples.