Investigation the potential use of black rice flour and black chickpea flour in gluten-free cake

Abstract

This study aimed to develop a new gluten-free cake formulation by investigating the use of black rice flour (BRF) and black chickpea flour (BCF), which have attracted attention with their color and composition in recent years, as an alternative to white rice flour (RF). The samples produced using RF:BRF, RF:BCF and BRF:BCF in the cake formulation at 1:1 ratios were compared to the control sample which was produced entirely with RF. It was observed that the addition of BRF resulted in a darker color in the samples, while the inclusion of BCF significantly increased their protein and ash content. BRF and BCF were found to be rich in phenolic compounds. The total phenolic content was determined to be 70.05 mgGAE/100g in the control sample, while it was found to be 114.05 mgGAE/100g, 96.18 mgGAE/100g and 147.63 mgGAE/100g in the RF:BRF, RF:BCF and BRF:BCF samples, respectively. Antioxidant activity of the RF:BRF sample was 2.2-times higher, RF:BCF sample was 1.4-times higher and BRF:BCF sample was 3.0-times higher than control sample. Additionally, it was found that the addition of both BRF and BCF increased the mineral matter content of the cake samples. Besides these properties, the inclusion of BRF and BCF to the gluten-free cake formulation was found to be acceptable in terms of all sensory properties.

Keywords

• Black rice flour
• Black chickpea flour
• Gluten-free cake

Glutensiz kek üretiminde siyah pirinç unu ve siyah nohut ununun kullanım potansiyelinin araştırılması

Öz

Yapılan çalışmada, son yıllarda rengi ve bileşimi ile dikkat çeken siyah pirinç unu (SPU) ve siyah nohut ununun (SNU) beyaz pirinç ununa (PU) alternatif olarak kullanımının araştırılması ile yeni bir glutensiz kek formülasyonunun geliştirilmesi amaçlanmıştır. Çalışmada kek formülasyonunda 1:1 oranlarında PU:SPU, PU:SNU, SPU:SNU kullanılarak üretilen örnekler tamamen PU kullanılarak üretilen kontrol örneği ile kıyaslanmıştır. SPU’nun ilavesi ile örneklerin renginin daha koyu olduğu gözlenirken, SNU ilavesinin örneklerin protein ve kül miktarını önemli derecede arttırdığı belirlenmiştir. SPU ve SNU’nun fenolik bileşenlerce oldukça zengin olduğu belirlenmiştir. Toplam fenolik madde miktarı kontrol örneğinde 70.05 mg GAE/100g olarak belirlenirken PU:SPU, PU:SNU, SPU:SNU örneklerinde sırasıyla 114.05 mg GAE/100g, 96.18 mg GAE/100g ve 147.63 mg GAE/100g olarak belirlenmiştir. Antioksidan aktivite değerleri kontrol örneği ile kıyaslandığında sırasıyla PU:SPU örneğinde 2.2 kat, PU:SNU örneğinde 1.4 kat, SPU:SNU örneğinde ise 3.0 kat daha yüksek olduğu görülmüştür. Ayrıca hem SPU hem de SNU ilavesinin kek örneklerinin mineral madde miktarında artış sağladığı saptanmıştır. Tüm bu özelliklerinin yanında SPU ve SNU’nun glutensiz kek formülasyonuna ilave edilmesinin duyusal özellikler açısından kabul edilebilir olduğu belirlenmiştir.

Anahtar Kelimeler

• Siyah pirinç unu
• Siyah nohut unu
• Glutensiz kek

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