Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric
Hacer Levent, Abdülvahit Sayaslan, Saliha Yeşil
Abstract
In this study, gluten-free flour mixture (75% rice flour + 15% chickpea flour + 10% carrot flour) was replaced separately with 5% of grape seed, pomegranate seed, flaxseed, poppy seed, and turmeric to improve the nutritional composition of gluten-free cakes. Incorporation of flaxseed and turmeric caused a decrease in the volume index compared to the gluten-free control sample. The protein and fat content of the cake samples prepared with flaxseed and poppy seed were found to be higher than the gluten-free control samples. Significant increases (p < .05) were determined in antioxidant activity and total phenolic contents of gluten-free cake samples in all supplementations. Flaxseed and poppy seed increased Ca, Mg, and P contents of cake samples. The hardness values of cake samples increased with the use of grape seed, pomegranate seed, flaxseed, poppy seed, and turmeric. Gluten-free cakes containing flaxseed and poppy seed were highly appreciated by panelists. Practical Applications Grape seed and pomegranate seed by-products of the food industry, poppy seeds, flax seeds, and turmeric are valuable ingredients due to their rich content of bioactive substances. The use of these additives improved in the nutritional composition of the gluten-free cake samples. People with gluten-related disorders will have the opportunity to meet their nutritional needs with the consumption of these products. Enrichment of cakes especially with poppy seed and flaxseed has revealed successful results in terms of both nutritional and sensory properties. A new cereal-based products has been developed for the gluten-free functional product market.