Skip to main content
SpringerLink
Log in

Evaluation of gluten-free layer cake quality made with okara flour

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

In order to add value and develop alternatives for the use of okara, a by-product from the soy processing, this study examined the incorporation of 10 and 20% okara flour (OF) and its particle sizes effects (200, 500 and 1000 µm) on the characteristics of gluten-free layer cakes. Batter density and viscosity, cake characteristics (weight loss, specific volume, texture and color) and consumer acceptability were studied. By increasing the OF content batter density and viscosity increased. These changes resulted in a smaller specific volume of cakes with the greatest level substitution by OF. Textural properties of the samples revealed that cake hardness increased, while springiness and cohesiveness decreased in cakes with OF. Crust color of cakes enriched with OF were lighter, less reddish and less yellowish, while crumb color was not affected by the presence of OF. Cakes with 10%OF showed to have the highest acceptability. It was demonstrated that it is possible to make gluten-free layer cake, using OF as partial substitution of rice flour, with good physical characteristics similar texture and acceptability to the control cake.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. G. Kahaly, L. Frommer, D. Schuppan, Celiac disease and endocrine autoimmunity—the genetic link. Autoimmun. Rev. 17, 1169–1175 (2018)

    Article  CAS  Google Scholar 

  2. M.M. Niewinski, Advances in celiac disease and gluten-free diet. NJ Am. Diet. Assoc. 108, 661–672 (2008). https://doi.org/10.1016/j.jada.2008.01.011

    Article  Google Scholar 

  3. G. Vici, L. Belli, M. Biondi, V. Polzonetti, Gluten free diet and nutrient deficiencies: a review. Clin. Nutr. 35, 1236–1241 (2016)

    Article  CAS  Google Scholar 

  4. J. Miranda, A. Lasa, M.A. Bustamante, I. Churruca, E. Simon, Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten. Plant Foods Hum. Nutr. 69, 182–187 (2014)

    Article  CAS  Google Scholar 

  5. T. Mazzeo, S. Cauzzi, F. Brighenti, N. Pellegrini, The development of a composition database of gluten-free products. Public Health Nutr. 18, 1353–1357 (2015)

    Article  Google Scholar 

  6. C.Y. Ma, S.K. Liu, K.C. Kwok, F. Kwok, Isolation and characterization of proteins from soymilk residue (okara). Food Res. Int. 29(8), 799–805 (1996)

    Article  CAS  Google Scholar 

  7. M.V. Ostermann Porcel, A.N. Rinaldoni, L.T. Rodriguez Furlán, M.E. Campderrós, Quality assessment of dried okara as a source of production of gluten-free flour. URE J. Sci. Food Agric. (2016). https://doi.org/10.1002/jsfa.8131

    Article  Google Scholar 

  8. G.C. Santos, R. Bedani, E.A. Rossi, Utilization of soy residue (okara) in breakfast cereal development. Alimentos Nutrição 15(1), 31–34 (2004)

    Google Scholar 

  9. S. Bowles, I.M. Demiate, Physicochemical characterization of the soymilk byproduct—okara. Ciência Tecnologia de Alimentos 26(3), 652–659 (2006)

    Article  CAS  Google Scholar 

  10. M.V. Ostermann Porcel, M.E. Campderrós, A.N. Rinaldoni, Effect of okara flour addition on the physical and sensory quality of wheat bread. MOJ Food Process. Technol. 4(6), 00111 (2017)

    Google Scholar 

  11. C.S. Gaines, Associations among soft wheat flour particle size, protein content, chlorine response, kernel hardness, milling quality, white layer cake volume, and sugar-snap cookie spread. Cereal Chem. 62(4), 290–292 (1985)

    CAS  Google Scholar 

  12. AACC International, Approved methods of analysis, 11th edn. (AACC International, St. Paul, 2010)

    Google Scholar 

  13. C.M. Mancebo, J. Picon, M. Gomez, Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT-Food Sci. Technol. 64, 264–269 (2015)

    Article  CAS  Google Scholar 

  14. M. Gomez, A. Moraleja, B. Oliete, E. Ruiz, P.A. Caballero, Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Sci. Technol. 43, 33–38 (2010)

    Article  CAS  Google Scholar 

  15. Hoyos Sánchez, D., & Palacio Peña G. (2015). Utilización de harinas compuestas de maíz y garbanzo adicionadas con fibra de cáscara de piña para sustitución de harina de trigo en productos de panificación. Working paper, Universidad del Valle, Colombia

  16. Z. Kohajdová, J. Karovičová, M. Magala, Rheological and qualitative characteristics of pea flour incorporated cracker biscuits. Croat. J. Food Sci. Technol. 5, 11–17 (2013)

    Google Scholar 

  17. G.E. Inglett, J. Xu, D.G. Stevenson, D. Chen, Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking. Cereal Chem. 86(1), 1–6 (2009)

    Article  CAS  Google Scholar 

  18. M. Taha, A. Rababah Majdi, K.I. Mhasneh, Effect of chickpea, broad bean and isolated soya protein addition on the physiochemical and sensory properties of biscuits. J. Food Sci. 71(6), 438–442 (2006)

    Article  Google Scholar 

  19. M. Sahagún, A. Bravo-Núñez, G. Báscones, M. Gómez, Influence of protein source on the characteristics of gluten-free layer cakes. LWT-Food Sci. Technol. 94, 50–56 (2018)

    Article  Google Scholar 

  20. E. Wilderjans, B. Pareyt, H. Goesaert, K. Brijs, J.A. Delcour, The role of gluten in a pound cake system: a model approach based on gluten-starch blends. Food Chem. 110, 909–915 (2008)

    Article  CAS  Google Scholar 

  21. L.O.F. Gomes, R.A.C. Santiago, Z.V. Carvalho, R.N. Carvalho, I.G. Oliveira, P.Z. Bassinello, Application of extruded broken bean flour for formulation of gluten-free cake blends. Food Sci. Technol. 35, 307–313 (2015)

    Article  Google Scholar 

  22. M. Majzoobi, Z. Vosooghi Poor, J. Jamalian, A. Farahnaky, Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. Int. J. Food Sci. Technol. 51, 1369–1377 (2016)

    Article  CAS  Google Scholar 

  23. N. Dhen, L. Roman, I.B. Rejeb, M.M. Martinez, M. Garogouri, M. Gomez, Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT-Food Sci. Technol. 66, 179–185 (2016)

    Article  CAS  Google Scholar 

  24. F. Ronda, B. Oliete, M. Gómez, P.A. Caballero, V. Pando, Rheological study of layer cake batters made with soybean protein isolate and different starch sources. J. Food Eng. 102, 272–277 (2011). https://doi.org/10.1016/j.jfoodeng.2010.09.001

    Article  Google Scholar 

  25. C. Segundo, L. Román, M. Gómez, M. Martínez, Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Food Chem. 219, 240–248 (2017)

    Article  CAS  Google Scholar 

  26. G. Sumnu, F. Koksel, S. Sahin, A. Basman, V. Meda, The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens. Int. J. Food Sci. Technol. 45, 87–93 (2010)

    Article  CAS  Google Scholar 

  27. E. de la Hera, M. Martínez, B. Oliete, M. Gomez, Influence of flour particle size on quality of gluten-free rice-cakes. Food Bioprocess Technol. 6, 2280–2288 (2013)

    Article  Google Scholar 

  28. M. Gomez, B. Oliete, C.M. Rosell, V. Pando, E. Fernandez, Studies on cake quality made of wheat-chickpea flour blends. LWT-Food Sci. Technol. 41, 1701–1709 (2008)

    Article  CAS  Google Scholar 

  29. E. Turabi, G. Sumnu, S. Sahin, Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids 22, 305–312 (2008)

    Article  CAS  Google Scholar 

  30. C.E. Stauffer, Functional additives for bakery foods (Van Nostrand Reinhold, New York, 1990), pp. 250–258

    Google Scholar 

  31. B.P. Ávila, G.C.M. Braganca, R. Rockenbach, G. Dutra Alves, J. Monks, M.A. Gularte, M. Cardoso Elias, Food Meas. 11, 1486 (2017). https://doi.org/10.1007/s11694-017-9527-0

    Article  Google Scholar 

  32. E. de la Hera, E. Ruiz-Paris, B. Oliete, M. Gomez, Studies of the quality of cakes made with wheat-lentil composite flours. LWT-Food Sci. Technol. 49, 48–54 (2012)

    Article  Google Scholar 

  33. S. Pérez, E. Matta, C. Osella, M. de la Torre, H.D. Sánchez, Effect of soy flour and whey protein concentrate on cookie color. Lebensmittel-Wissenschaft und-Technologie- Food Sci. Technol. 50(1), 120–125 (2013). https://doi.org/10.1016/j.lwt.2012.06.015

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Financial contribution for the postgraduate stay of the Eng. Ostermann Porcel in the University of Valladolid, Spain was provided by the SCyT, UNSL (Ord.CS 32/11) also the CONICET fellowships is acknowledged.

Author information

Authors and Affiliations

  1. Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, 5700, San Luis, Argentina

    M. V. Ostermann-Porcel, A. N. Rinaldoni & M. E. Campderrós

  2. Área de Tecnología de Los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004, Palencia, Spain

    M. V. Ostermann-Porcel & M. Gómez

Authors
  1. M. V. Ostermann-Porcel
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. N. Rinaldoni
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. E. Campderrós
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. Gómez
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. V. Ostermann-Porcel.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ostermann-Porcel, M.V., Rinaldoni, A.N., Campderrós, M.E. et al. Evaluation of gluten-free layer cake quality made with okara flour. Food Measure 14, 1614–1622 (2020). https://doi.org/10.1007/s11694-020-00409-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00409-0

Keywords

Search

Navigation