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Physical and sensory characteristics of cake prepared with six whole-grain flours

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Abstract

Studies on gluten-free products reported on the following research are based on alternative refined flours, thus data on the development of nutrient-dense, whole-grain and fiber rich gluten free baked goods with sensory and quality properties similar to those baked goods containing gluten are lacking. This study aimed to develop a gluten-free cake with flour of cowpea, quinoa, proso millet, chickpeas, flaxseed and white rice. We assessed the chemical composition of the cake, including the content of minerals, the texture profile, and the sensory profile. The content of protein showed an increase of 3% when compared to cakes sold in regular shops. The contents of iron, magnesium and zinc represented, respectively, 26, 34.2 and 20% of Daily Reference Intake, which enables this cake to be considered as a source of these minerals. The analysis of sensory characteristics of the cake showed hedonic percentages higher to “liked very much”. The acceptance index was 84%, which indicates that the product is sensorially accepted. Therefore, the cake made with six whole-grain flours is a viable alternative as a gluten-free food and as a source of minerals and proteins.

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Acknowledgements

The authors thanks Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (FAPERGS), Secretaria da Ciência e Tecnologia do Estado do Rio Grande do Sul (SCT-RS), and Polo de Inovação Tecnológica em Alimentos da Região Sul.

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Authors and Affiliations

  1. Federal University of Pelotas, Post-Graduate Program in Food Science and Technology (PPGCTA), Av. Eliseu Maciel Box 354, Capão do Leão, Brazil

    Bianca Pio Ávila, Guilherme Cassão Marques Braganca, Reni Rockenbach, Márcia Arocha Gularte & Moacir Cardoso Elias

  2. Federal Institute South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil

    Gabriela Dutra Alves & Jander Monks

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  1. Bianca Pio Ávila
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  2. Guilherme Cassão Marques Braganca
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  3. Reni Rockenbach
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  4. Gabriela Dutra Alves
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Correspondence to Bianca Pio Ávila.

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Ávila, B.P., Braganca, G.C.M., Rockenbach, R. et al. Physical and sensory characteristics of cake prepared with six whole-grain flours. Food Measure 11, 1486–1492 (2017). https://doi.org/10.1007/s11694-017-9527-0

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