Gluten-free Cake Research Articles

Integration of fuzzy logic and computer vision in intelligent quality control of celiac-friendly products

Automation in food industry demands intelligent and feasible techniques to replace the human brain with machine intelligence. Quality control examines product attributes which cannot be quantified exactly and thus the relationship amongst the attributes parameters is unclear. The visual properties of the product can be more accurately and quickly examined by machine. Hence, in the present paper, a sensory evaluation was carried out on one of the main quality attributes as taste and was combined with two others as appearance and texture acquired by computer vision to determine the acceptable level of ingredients of a gluten-free cake (GFC). Analysis of samples using the aforementioned method indicated that acceptable levels of 50% purslane flour (PF) and 1% quince seed gum (QSG). Sensory evaluation indicated that the quality attributes can be ranked in a descending order as texture, taste and color. Employment of fuzzy logic and image processing was promising to indicate the optimum formulation of compounds as the top rank was found to be the third sample.

Utilization of Heat‐Moisture Treated Proso Millet Flour in Production of Gluten‐Free Pound Cake

AbstractEffect of heat‐moisture treatment of proso millet flour on the quality of gluten‐free cake was investigated. Millet flour was treated with two different moisture contents (20% and 30%) at two temperatures (100C and 120C), and then different amounts (0–100%) of treated flours were used in cake formulation. The physicochemical and sensory properties of batters and cakes containing treated flours were studied. Results showed that using of heat‐moisture treated flour decreased specific gravity and increased consistency of batter. Incorporation of treated flour in cake formulation resulted in increased volume and subsequently decreased hardness of cake samples. However, utilization of heat‐moisture treated flour prepared at 30% moisture and 120C impaired the quality of cake. The cake sample containing 100% of this flour, was evaluated as unacceptable by panelists. However, utilization of 75% flour treated at 30% moisture and 100C could improve volume, color and texture of millet cakes without destroying of sensory acceptance.Practical ApplicationsDevelopment of gluten‐free bakery products has a growing market worldwide. Then food scientists are trying to improve the quality of these products. Results of the present study revealed the capability of heat‐moisture treatment to modify underused cereal (such as millet) flours for utilization in formulations of gluten‐free goods, improving their nutritional value and quality characteristics. The results of this study could be useful and applicable for the bakery industry.

Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes

Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provitamin A, carotenoid, B1, B2, C which are important for human health. In this research, it is aimed to develop nutritious and functional gluten free cake formulations by substituting green banana peel flour (GBPF) with rice flour (5%, 10%, 15% and 20%) and to investigate physical properties of GBPF substituted cakes. Cake volume, specific volume, density, baking loss and height of the cakes were in the range of 831.44 – 1034.11 cm3, 1.91-2.41 cm3/g, 0.41-0.52 g/cm3, 16.38-18.14% and 4.36-5.77 cm respectively. As a result, GBPF substituted gluten free cakes were successfully produced. Physical analyses of gluten free cakes showed that 5% and 10% GBPF substitution did not affect gluten free cake volume, specific volume, density and baking loss negatively. 5% and 10% GBPF substituted cakes were not different from control cake statistically (p>0.05). However, substitution levels of 15% and 20% resulted in poorer physical properties. Sensory analysis (data not shown) indicated that all GBPF substitution levels were acceptable, as determined by hedonic scala tests. By developing a nutritious gluten free cake alternative, it is expected to provide an alternative in the dietary diversity of individuals with celiac disease.

Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

This study aimed to compare the effects of 1% addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25°C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of Diet Gluten Free Product

In order to study correlations between sensory properties and acceptance, regular and gluten-free carrot cakes (sweetened with sucrose and sucralose) were evaluated. Appearance, aroma, flavor, texture and overall liking were analyzed by 120 carrot cake consumers using a 9-cm hedonic scale. Quantitative Descriptive Analysis (QDA) was carried out with 11 assessors among 16 attributes. Data were analyzed by ANOVA, Tukey test (p < 0.05), Internal Preference Map and Cluster analysis. Also texture parameters were analyzed by Partial Least Square (PLS) to be able to show the instrumental parameters influence. Generalized Procrustes Analysis (GPA) was used before an Ex-ternal Preference Mapping to reduce the scale effects and to obtain a consensus configuration. According to PLS correlation, the attributes hardness, fracturability, adhesiveness, chewiness and gumminess interfered on characteristics considered undesirable for texture acceptance and smoothness, elasticity, cohesiveness and water activity interfered as desirable features. It was noted that all cakes were well accepted, except cake sweetened with sucralose and mix done using cornmeal, rice flour, potato starch and corn starch (2:3:3:2). As for the instrumental aspects, cohesiveness and elasticity influenced positively the cake’s acceptance. Instead, smoothness and adhesion parameters weren’t so significant.

발아현미 가루 첨가비율에 따른 글루텐 프리 쌀 파운드케이크의 품질 및 저장특성

발아현미 가루 첨가비율에 따른 글루텐 프리 쌀 파운드케이크의 품질 및 저장특성

Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes

In this study, soy flour of three particle sizes (<132, 132–156 and >156 μm) were used to substitute 15% and 30% of starch in layer and sponge cakes formulations. Batter microstructure, density and viscosity, and cake specific volume, texture and colour were evaluated. Results showed that soy flour incorporation in layer cakes decreased batter density as its particle size increased and also increased batter viscosity. However, batter prepared with intermediate flour particle size led to the lowest viscosity while the coarse fraction presented the highest viscosity. In sponge cakes, soy flour incorporation increased batter density. At 30%, the fraction with the larger particle size had the lower density. Batter viscosity was only affected in the case of 30% soy flour substitution, being significantly decreased with the use of the fine fraction. Enrichment of layer cakes did not affect their specific volumes but a flattened shape was obtained. Soy flour incorporation decreased layer cakes hardness. In contrast, its incorporation reduced the sponge cake specific volume as the addition percentage and the particle size increased. Soy flour incorporation prevented cakes from staling during storage.

Substitution of Okra Gum Extract for Water Results in Gluten-Free Rice Flour Chocolate Cake with Similar Standing Height, Moisture, Water Activity, and Consumer Acceptability as Wheat, Cake-Flour Chocolate Cake

Substitution of Okra Gum Extract for Water Results in Gluten-Free Rice Flour Chocolate Cake with Similar Standing Height, Moisture, Water Activity, and Consumer Acceptability as Wheat, Cake-Flour Chocolate Cake

Role of &lt;em&gt;Konjac&lt;/em&gt; Flour on Emulsifying Property of Milk and Egg White Proteins and Sensory Acceptance of Gluten-free Cakes

This study was aimed to investigate the effects of three independent variables: Konjac concentration (0.10.4%), pH level (pH 59) and NaCl concentration (0.20.6M) on Emulsifying Activity (EA) of Milk Protein Concentrate (MPC) and Egg White Powder (EWP). Response surface methodology was used to determine the effects and also find out the optimal condition. Both Konjac concentration and pH level had greatly significant effects on EA of MPC and EWP, while NaCl concentration had negligible. An increase in Konjac concentration showed a positive effect to increase the EA of both MPC and EWP. Moreover, their EA values were found to be more pronounced at pH 6.57.5. The interaction of Konjac concentration and pH level had a negative effect on EA. The optimal conditions improving the EA of MPC and EWP were applied to the processing of glutenfree rice cakes. Sensory acceptance of glutenfree cakes added with Konjac flour was evaluated using a 9point hedonic scale test. Incorporation of 0.25% Konjac flour was appeared to increase sensory scores of the glutenfree cake and showed no significant difference compared to the cake containing 0.4% Konjac. Panelists preferred the glutenfree cakes containing Konjac and were willing to purchase the products.

Development of gluten-free cakes with the addition of methylcellulose and xanthan gum.

The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed through an experimental design that evaluated technological features such as specific volume, crumb hardness and overall quality score. Mathematical models were obtained to describe the hardness and the score of cakes as a function of the addition of xanthan and methylcellulose. The smallest value of crumb hardness of the cakes was obtained when concentrations of 0.4% xanthan and 2% methylcellulose were added. With regards to the score, the highest value was obtained with the lowest levels of hydrocolloids, whose formulation contained 0.2% xanthan gum and 1% methylcellulose. It can be concluded that the addition of xanthan gum and methylcellulose enabled the development of a gluten-free cake with a softer crumb that presents technological quality attributes similar to that of a wheat cake.

Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

A remoção do glúten resulta em problemas para a panificação e muitos dos produtos sem glúten disponíveis no mercado são de baixa qualidade, contudo a adição de hidrocolóides é uma opção para melhorar suas características tecnológicas. Este trabalho teve como objetivo avaliar a influência da adição de metilcelulose e goma xantana nas características tecnológicas de bolos sem glúten elaborados com 100% de farinha de arroz. Foram elaborados bolos utilizando hidrocolóides em diferentes concentrações através de planejamento experimental, sendo avaliadas características tecnológicas como volume específico, dureza do miolo e pontuação total. Foram obtidos modelos matemáticos para descrever a dureza e a pontuação dos bolos, em função da adição de xantana e metilcelulose. O menor valor de dureza do miolo dos bolos foi obtido quando adicionadas as concentrações de 0,4% de xantana e 2% de metilcelulose. Em relação a pontuação, o maior valor foi obtido com os menores teores dos hidrocolóides, cuja formulação continha 0,2% de goma xantana e 1% de metilcelulose. Pode-se concluir que a adição de goma xantana e metilcelulose proporcionou o desenvolvimento de um bolo sem glúten com miolo mais macio e apresentando atributos de qualidade tecnológica semelhantes a um bolo de trigo.

Application of extruded broken bean flour for formulation of gluten-free cake blends

The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes.

Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.

Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.

The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.

Application of Multivariate Analysis to Assess the Incorporation of Omega-3 Fatty Acid in Gluten-Free Cakes

A complete 22 experimental planning (two factors at two levels) with central point in quintuplicate was used to investigate the influence of the factors: chia and azuki flours on fatty acids composition of gluten-free chocolate cake. Both factors were significant, but chia flour presented greater influence on the results. Increased values of both factors contributed to improve contents of polyunsaturated fatty acids (380.96 g kg-1 of product), mainly n-3 series (70.25 g kg-1 of product), and provided more adequate nutritional indices. The principal component analysis and desirability function indicated the sample with higher level of both factors as the optimal region. This sample showed an increase in contents of alpha-linolenic acid (188.03%) and polyunsaturated fatty acids (18.16%) when compared to control formulation. The addition of chia flour can improve nutritional characteristics of food stuffs such as bakery products, especially their lipid composition.

Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.

Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased. The L* (lightness) values of sorghum flour significantly increased (p < 0.05), while the b* (yellowness) values significantly decreased as ozone exposure time increased. Peak viscosity significantly increased as time of ozonation increased from 0 to 45 min. Results showed that gluten-free cake volume significantly increased as ozonation time increased. Additionally, longer ozonation exposure times increased cells per slice area, lightness, and slice brightness values in gluten-free cakes while reducing crumb firmness. Despite improving lightness and slice brightness values, ozonation did not significantly increase the specific volume of gluten-free batter-based bread. While ozonation improved the volume and texture in cakes, it did not have the same positive effects on gluten-free bread. Bread made from ozonated sorghum flour had an open ragged structure with equivalent volume to the control flour. In both applications, the increased brightness and lightness values due to ozone exposure is recommended to increase the acceptability of sorghum products.

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

Technofunctional and Nutritional Characterization of Gluten-Free Cakes Prepared from Water Chestnut Flours and Hydrocolloids

Gluten-free cakes were prepared from two different varieties of water chestnut (Kashmir [WCF K] and Punjab [WCF P]) flours. Hydrocolloids (sodium alginate, guar gum and carboxy methyl cellulose) were added to obtain desired body and texture. Proximate analysis and characterization of cakes was carried out. Cakes prepared from WCF (K) with carboxymethyl cellulose (CMC) (1%) had lower moisture, whereas WCF (K) with sodium alginate (1%) had higher ash content. Protein content was found higher in control sample followed by cake prepared from WCF (K) with sodium alginate (1%). Calorific value was higher in WCF (P) sodium alginate (1%) added cake and lower in case of WCF (K) prepared cake containing CMC (1%). Firmness was higher in cake prepared from WCF (K) with guar gum (1%), and cakes prepared from WCF (P) with guar gum (1%) were more acceptable in terms of physical appearance, crust, crumb color, flavor and mouthfeel. Practical Applications Higher incidence of celiac diseases in Northern India is necessitating the need for development of gluten-free products. Water chestnut flour is abundantly and cheaply available and can serve as a low-cost alternative to combat this disease. This study, i.e., development of gluten-free cake, is a prelude to this step and will open new horizons for utilization of water chestnuts in the food industry.

QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS

This investigation aimed to produce gluten free cake for celiac patients. Cake samples were prepared from cassava, pumpkin, potato flours and their mixture of (1:1:1). Chemical composition and amylogram characteristics of investigated flours were determined. Prepared cake samples were evaluated for their water activity, proximate chemical analysis, physical characteristics (weight, volume and specific volume), color parameters, staling rate and sensory characteristics. Cassava, pumpkin, potato flours have good nutritional and functional characteristics could be used alone and in their mixture of 1:1:1 in preparing gluten free cake samples with good nutritional values, cake volume, high freshness and more sensory acceptable for consumer.