Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour

NAKİLCİOĞLU E. , ÖTLEŞ S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2022
  • Doi Number: 10.1007/s13197-022-05406-3
  • Title of Journal : JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Keywords: Cake, Gluten-free product, Optimization, Quinoa, Response surface methodology, ANTIOXIDANT ACTIVITY, SIZE DISTRIBUTION, FAT REPLACER, EXTRACTION, FORMULATION, QUALITY, BUBBLE, SUGAR

Abstract

The optimum formulation and baking conditions for the production of a gluten-free cake made with whole white quinoa flour were determined using response surface methodology (RSM). The effects of sugar content (25-35%), oil content (10-20%), baking temperature (160-180 degrees C), and time (37.5-42.5 min) on textural characteristics (hardness, chewiness), volume properties (volume index, symmetry index, specific volume), color attributes (L-out* and a(out)* values), polyphenol content, antioxidant capacity and sensory qualities (appearance, mouthfeel, and overall acceptability) of cakes were investigated. The sugar content and baking temperature were found to have a significant effect on all responses. The optimum values for the independent variables were determined to be 31.195% for sugar, 12.044% oil, 180 degrees C baking temperature, and 42.5 min baking time. The regression models' suitability was established by verifying the optimum values. The high quality cake obtained with quinoa flour may set a new trend in the gluten-free product market.