Optimization of Gluten-Free Cake Formulations Special to Celiac Patients using Different Types and Amount of Gluten-Free Flours

Abstract

The present study aimed to produce gluten-free salty cakes for celiac patience and enhance their functionality by using different nutritionally rich flours. For this purpose, ten different cake formulations were prepared using gluten-free flours, including buckwheat, rice, corn, chickpea, and quinoa flour either as alone or mixture. Physicochemical properties of doughs and final products were analyzed and compared to the control. While viscosity, density, pH, and rheological analysis were conducted in dough samples, color, textural and sensory properties, and mass, volume, baking loss, ash, and moisture analysis were performed in the cakes. Corn cake was found to be the closest sample to control in many sensorial properties, rice cake was found to be the closest in interior color parameters. Regarding dough analysis, the viscosity of chickpea was found to be higher than those of other samples. While the volume of corn dough was the highest, weight was found to be the highest in mixture 1 sample. G’ and G’’ values of quinoa dough were the highest.

Keywords

• celiac disease
• salty cake
• gluten-free
• functional foods.

Çölyak Hastalarına Özel Glutensiz Kek Formülasyonlarının Farklı Tip ve Miktarda Glutensiz Un Kullanılarak Optimizasyonu

Öz

Bu çalışmada çölyak hastalarına özel glutensiz tuzlu keklerin üretilmesi ve hamur üretiminde besleyici özelliği yüksek farklı glutensiz unlar ile de fonksiyonelliği artırmak amaçlanmıştır. Bu amaçla, karabuğday, pirinç, mısır, nohut ve kinoa unları tek başına ya da karışım olarak kullanılarak on farklı kek formülasyonu hazırlanmıştır. Hamur ve son ürünün fizikokimyasal özellikleri belirlenerek control ile kıyaslanmıştır. Hamurlarda viskozite, yoğunluk, pH ve reolojik analizler yapılırken, keklerde renk, dokusal ve duyusal özellikler ile kütle, hacim, pişme kaybı, kül ve nem analizleri yapılmıştır. Mısır unu içeren kek birçok duyusal özellikte kontrole en yakın örnek olurken, pirinç keki ise iç renk parametrelerinde kontole en yakın örnek olarak bulunmuştur. Hamurlarda yapılan analizlerde nohutun viskozitesi diğer numunelere göre daha yüksek bulunmuştur. Mısır unu hamurunun hacmi en yüksek iken, ağırlık en yüksek karışım 1 örneğinde bulunmuştur. En yüksek G' ve G'' değerleri kinoa hamurunda ölçülmüştür.

Anahtar Kelimeler

• Çölyak
• tuzlu kek
• glutensiz
• fonksiyonel gıdalar.

References

1. AACC (1999) Method 08-01.01. Ash -- Basic Method. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
2. AACC (1999) Method 44-19.01. Moisture -- Air-Oven Method, Drying at 135°. Basic Method. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
3. AACC (2000) Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved Methods of Analysis, 11th edition. St. Paul, MN: AACC International.
4. Abdi, H., & Williams, L. J. (2010). Tukey’s honestly significant difference (HSD) test. Encyclopedia of Research Design. Thousand Oaks, CA: Sage, 1-5.
5. Akbaş, Ö. (2009). Usage of Exopolysaccharides in Cake Production (Kek Üretiminde Ekzopolisakkaritlerin Kullanımı). Master Thesis. Institute of Science. Van.
6. AOAC (2000). Method 992.23, In “Official Methods of Analysis”, 17th Ed., AOAC International, Gaithersburg, MD.
7. Arslan, M., Rakha, A., Xiaobo, Z., & Mahmood, M. A. (2019). Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends in food science & technology, 83, 194-202.
8. Bourekoua, H., Benatallah, L., Zidoune, M. N., & Rosell, C. M. (2016). Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. LWT, 73, 342-350.

9. Caio, G., Volta, U., Sapone, A., Leffler, D. A., De Giorgio, R., Catassi, C., & Fasano, A. (2019). Celiac disease: a comprehensive current review. BMC medicine, 17(1), 1-20.
10. Ghaboos, H. S., Ardabili, S. S., & Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854-860.
11. Macho, V. M. P., de Barros Menéres, M. C. A., e Silva, D. M. V., & de Andrade, D. J. C. (2020). The difference in symmetry of the enamel defects in celiac disease versus non-celiac pediatric population. Journal of Dental Sciences, 15(3), 345-350.
12. Majzoobi, M., Hedayati, S., Habibi, M., Ghiasi, F., & Farahnaky, A. (2014). Effects of corn resistant starch on the physicochemical properties of cake. Journal of Agricultural Science and Technology, 16(3), 569-576.
13. Moreno, M. D. L., Comino, I., & Sousa, C. (2014). Alternative grains as potential raw material for gluten-free food development in the diet of celiac and gluten-sensitive patients. Austin J Nutri Food Sci, 2(3), 1016.
14. Norouzbeigi, S., Vahid-Dastjerdi, L., Yekta, R., Sohrabvandi, S., Zendeboodi, F., & Mortazavian, A. M. (2020). Celiac therapy by administration of probiotics in food products: a review. Current Opinion in Food Science, 32, 58-66.
15. Pehlivanoglu, H., Ozulku, G., Yildirim, R. M., Demirci, M., Toker, O. S., & Sagdic, O. (2018). Investigating the usage of unsaturated fatty acid‐rich and low‐calorie oleogels as a shortening mimetic in cake. Journal of food processing and preservation, 42(6), e13621.
16. Peyronel, F., & Campos, R. (2012). Methods used in the study of the physical properties of fats. In A. G. Marangoni (Ed.), Structure–function analysis of edible fats (pp. 262–277). Urbana: AOCS Press.
17. Radlović, N. (2013). Celiac disease. Srpski arhiv za celokupno lekarstvo, 141(1-2), 122-126.
18. Rahmati, N. F., & Tehrani, M. M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. Journal of food science and technology, 51(9), 1697-1710.
19. Rao MA, Cooley HJ (1992). Rheological behavior of tomato pastes in steady and dynamic shear. J Texture Stud., 23, 415–425.
20. Sakiyan, O., Sumnu, G., Sahin, S., Meda, V., Koksel, H., & Chang, P. (2011). A study on degree of starch gelatinization in cakes baked in three different ovens. Food and Bioprocess Technology, 4(7), 1237-1244.
21. Salehi, F., & Kashaninejad, M. (2015). Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum. Journal of food science and technology, 52(11), 7361-7368.
22. Tang, Y., Yang, Y., Wang, Q., Tang, Y., Li, F., Zhao, J., ... & Ming, J. (2019). Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins. Food Hydrocolloids, 97, 105189.
23. Yıldız, Ö. (2002). An Investigation on Low-Caloire Cakes (Düşük Kalorili Kek Üretimi Üzerine Bir Araştırma). Master Thesis. Institute of Science. Van.
24. Yıldız, Ö. (2010). Investigation of the effects of different formulation, cooking and storage times on the gluten free cakes (Farklı formülasyon, pişirme ve depolama sürelerinin glutensiz kek kalitesi üzerine etkilerinin araştırılması) Doctorate thesis. Institute of Science. Van.
25. Yoo B, Rao MA (1996). A creep and dynamic rheological behavior of tomato concentrates: effect of concentration and finisher screen size. Journal of Texture Studies, 27, 451–459. http://dx.doi.org/10.1111/j.1745-4603.1996.tb00087.