Sunflower microgreen powder as functional component to enhance the quality of gluten-free cakes

Abstract

In this study, sunflower microgreen (SMG) powder (4%, 8% and, 12%) was used as a flour replacement to prepare gluten-free cakes. The gluten-free cakes were assessed for changes in moisture content, texture, color, crude fiber, protein, fat, total phenolic content, antioxidant activity, and mineral composition. SMG powder contains high amounts of protein, fat, total phenol content, antioxidant activity, and mineral composition (including calcium, magnesium, potassium, phosphorus, manganese, and iron). As the levels of SMG powder increased, the moisture content, crude fiber, protein, fat, total phenolic content, antioxidant activity, mineral composition, and firmness also increase. However, the lightness (L*) value, peroxide value and overall acceptance decreased. During the storage period of 14 days, the samples containing SMG exhibited higher firmness, chewiness, and moisture content as well as a lower peroxide value compared to the control sample. Additionally, the control sample displayed uneven distribution of small and large holes, whereas the sample with SMG powder exhibited more evenly distributed holes. Our results highlight the possibility of obtaining new gluten-free cakes that offer superior functionality at a reasonable cost.