Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Mohamed G E Gadallah

doi:10.4236/fns.2017.85037

Abstract

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.

Highlights

The most common disease caused by cereal protein ingestion is celiac disease
The aim of the present study is to investigate the effect of partial substitution of rice flour by sorghum and germinated chickpea flours on pasting, physicochemical, sensory and staling properties of gluten-free rice cakes
Germinated chickpea flour showed significant (p ≤ 0.05) increase in ash (3.10%) followed by 2.58% which given by sorghum flour, while wheat and rice flours were contained lower amounts of ash being 0.52 and 0.44%, respectively

Summary

Introduction

The main agents responsible for celiac disease are gluten proteins from wheat and similar proteins in other related cereals such as barley, rye and oat. When people with celiac disease eat foods containing gluten, their immune system responds by destroying the intestinal villi leading to the malabsorption of nutrients, adversely affecting all systems of the body [2]. Gluten-free bakery products that are prepared with gluten-free flours often tend to have reduced quantities of fiber, proteins, iron and B vitamins compared with wheat products [3]. Sorghum (Sorghum bicolor) is a gluten-free grain with high potential in the gluten-free food processing. It is the 5th largest crop produced worldwide and has been shown to be safe for celiac disease people [6]

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