Technological quality improvement of gluten‐free eggless cakes by the incorporation of untreated and modified hydrocolloids

Abstract

SummaryThe study examined the impact of untreated β‐glucan (UtβG) and ozonated β‐glucan (OzβG) on the characteristics of batter and gluten‐free eggless cake prepared using finger millet and flaxseed flour by encompassing a comprehensive analysis of physical, rheological, textural, morphological, sensory and nutritional properties. As the β‐glucan level increased, batter density and viscosity demonstrated an upward trend. The frequency sweep test revealed that β‐glucan altered the rheological parameters of batter, with the storage modulus (G′) surpassing the loss modulus (G″), indicating more elastic properties. The inclusion of OzβG resulted in improved physical characteristics and decreased the cake hardness, attributed to the formation of carboxyl and hydroxyl groups. Cakes incorporated with 1.5% OzβG had the highest overall acceptability score. Hence, this study sheds light on the utilisation of untreated and modified oat β‐glucan in the development of gluten‐free eggless cake, potentially aiding the bakery industry in meeting the rising demands for such products.