Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour
Celiac disease is an autoimmune disorder in which the patient is permanently intolerant to proteins containing gluten, and the only treatment is to use a gluten-free diet. The present study is designed to investigate physicochemical, antioxidant activity, textural, and sensory properties attributes...
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Shahid Sadoughi University of Medical Sciences and Health Services
2024-11-01
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| Series: | Journal of Nutrition and Food Security |
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| Online Access: | http://jnfs.ssu.ac.ir/article-1-784-en.pdf |
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| author | Armaghan Saberi Mahbobeh Sadat Zolfaghari Mansooreh Sadat Mojani-Qomi |
| author_facet | Armaghan Saberi Mahbobeh Sadat Zolfaghari Mansooreh Sadat Mojani-Qomi |
| author_sort | Armaghan Saberi |
| collection | DOAJ |
| description | Celiac disease is an autoimmune disorder in which the patient is permanently intolerant to proteins containing gluten, and the only treatment is to use a gluten-free diet. The present study is designed to investigate physicochemical, antioxidant activity, textural, and sensory properties attributes of developed gluten-free sponge cake containing chia seed (Salvia hispanica L.) flour (CHF) along with millet (Panicum miliaceum) and corn flour. Methods: The cake was produced using CHF (4, 8, 12, 16%; w/w) with the replacement of millet flour (MF), and 50% corn flour (CF) was used equally in all the samples. Results: Applied CHF significantly increased moisture, ash, protein, and fat content of gluten-free cakes (P<0.05). Replacement of CHF with MF reduced specific volume (using colza grains) and porosity (using image processing method) by 64% and 76%, respectively. Texture analysis showed an increase in hardness in all the three-storage times with the addition of CHF. Color measurement indicated that CHF significantly reduced the amount of a*, and L* values of the crusts. Radical scavenging activity by DPPH was improved in a dose-dependent manner (P<0.05). The lowest amount of CHF in cake formula had the highest score in sensory evaluation with verbal hedonic scale. Conclusion: Based on the results, the samples containing 4% CHF, 46% MF, and 50% CF had the most desirable texture and palatability with reasonable radical scavenging activity among developed gluten-free sponge cakes. |
| format | Article |
| id | doaj-art-22afdb49e8f4438b8014e4e45a935562 |
| institution | Kabale University |
| issn | 2476-7417 2476-7425 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj-art-22afdb49e8f4438b8014e4e45a9355622024-11-09T05:28:54ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252024-11-0194663671Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet FlourArmaghan Saberi0Mahbobeh Sadat Zolfaghari1Mansooreh Sadat Mojani-Qomi2 Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran Celiac disease is an autoimmune disorder in which the patient is permanently intolerant to proteins containing gluten, and the only treatment is to use a gluten-free diet. The present study is designed to investigate physicochemical, antioxidant activity, textural, and sensory properties attributes of developed gluten-free sponge cake containing chia seed (Salvia hispanica L.) flour (CHF) along with millet (Panicum miliaceum) and corn flour. Methods: The cake was produced using CHF (4, 8, 12, 16%; w/w) with the replacement of millet flour (MF), and 50% corn flour (CF) was used equally in all the samples. Results: Applied CHF significantly increased moisture, ash, protein, and fat content of gluten-free cakes (P<0.05). Replacement of CHF with MF reduced specific volume (using colza grains) and porosity (using image processing method) by 64% and 76%, respectively. Texture analysis showed an increase in hardness in all the three-storage times with the addition of CHF. Color measurement indicated that CHF significantly reduced the amount of a*, and L* values of the crusts. Radical scavenging activity by DPPH was improved in a dose-dependent manner (P<0.05). The lowest amount of CHF in cake formula had the highest score in sensory evaluation with verbal hedonic scale. Conclusion: Based on the results, the samples containing 4% CHF, 46% MF, and 50% CF had the most desirable texture and palatability with reasonable radical scavenging activity among developed gluten-free sponge cakes.http://jnfs.ssu.ac.ir/article-1-784-en.pdfchia seedceliac diseasegluten-freemillets |
| spellingShingle | Armaghan Saberi Mahbobeh Sadat Zolfaghari Mansooreh Sadat Mojani-Qomi Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour Journal of Nutrition and Food Security chia seed celiac disease gluten-free millets |
| title | Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour |
| title_full | Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour |
| title_fullStr | Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour |
| title_full_unstemmed | Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour |
| title_short | Improvement of Gluten-Free Sponge Cake with A Combination of Chia Seed Flour and Millet Flour |
| title_sort | improvement of gluten free sponge cake with a combination of chia seed flour and millet flour |
| topic | chia seed celiac disease gluten-free millets |
| url | http://jnfs.ssu.ac.ir/article-1-784-en.pdf |
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