The effects of quinoa and okra incorporation on the quality of diet cake.

Abstract

Producing quality products in baking industry has been facing several challenges including meeting the needs of the growing population, lack of sufficient water resources for producing enough wheat, lack of quality products made from wheat flour and high amount of waste. Recently, the quality of baking products has been improved by mixing different types of flour, which increases the nutritional value and improves the quality of the final product. This study evaluates the possibility of making a cake by incorporating wheat flour with quinoa and okra flour. Moreover, basil gum is used to improve the gluten network. The cake samples were prepared with quinoa flour at two levels (15 and 30%), okra flour at two levels (0.8 and 0.16%) and basil gum at a level of 0.4%; finally, their physicochemical, rheological, SEM, and sensory properties were evaluated. Based on the results, adding quinoa and okra flour and basil gum increases the density and consistency of the batter. Hardness, springiness, chewiness, cohesiveness, and adhesiveness of the blend Q2B1R was improved. The granule structure of the quinoa flour cakes were affected, and the gluten network was not well formed as shown in the electron microscopy images. However, the gluten network was improved in the samples with 0.4% basil gum and 0.8% okra flour. By adding okra and quinoa, better specific volume, porosity, and moisture content was obtained. Sensory evaluation of the cakes indicated that the blend Q2B1R was scored close to the control sample.