Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour

Abstract

Gluten-free cupcakes were supplemented by different ratios of fig seeds pomace flour (FSF) (100/0, 90/10, 70/30, and 50/50) to improve product quality while reducing the glycemic index.Moisture content, browning index, specific volume, porosity, color, and textural properties of gluten-free cupcakes were investigated. Estimated glycemic index by in vitro digestion, total phenolic content, antioxidant activity, and cupcakes' sensory properties were also evaluated. The cupcakes with FSF, having glycemic index lower than 55, can be classified as low glycemic food according to 2 hr in vitro digestion. As the FSF ratio increased, browning index increased and correlated with decreasing lightness (L*) value. The porosity and hardness value of the samples also increased with the addition of FSF. Total phenolic content and antioxidant activity of the product enhanced by the addition of FSF. Gluten-free cupcakes having 70/30 FSF ratio showed the highest sensory scores for appearance, color, and overall acceptance, while 90/10 FSF ratio was the most preferred in terms of texture and taste. Practical applications Fig seeds pomace is a valuable by-product obtained from the cold pressing of fig seeds for oil production. Fig seeds pomace flour can be used as a functional ingredient in gluten-free formulations due to its nutritional properties and low glycemic index value. Therefore, fig seed pomace flour can be considered a potential flour ingredient for the production of different kinds of gluten-free food products such as bread, pasta and cake for celiac disease patients.