Nutritional and sensory quality evaluation of gluten free cake with Pecan nuts

Authors:
D. Gurbina, Nicoleta-Andrada Fruja, Paula-Roxana Mot, Antoanela Cozma, D. Stoin

Volume 25, Issue 4;
Pages: 227-232; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
The present study was based on the development and sensory and chemical evaluation of gluten free cake, specially designed for people with celiac disease or for diabetic ones, made with millet flour (MF), rice flour (RF) and Pecan nuts (PN). Stevia extract was used as a sweetener. Three cake samples were prepared with MF and RF, added in different proportion (20%, 40%, 60% MF), mixed with other ingredients and compared with control sample (100% RF). According to the results obtained, the flour blends: 20% RF: 80% MF, 40% RF: 60% MF and 60% RF: 40% MF are suitable to be incorporated in the gluten free cake, obtaining products with improved sensory and nutritional characteristics than those obtained solely from RF. The results showed that the addition of 40% MF to the dough has improved the sensory and chemical characteristics of the samples of the cake obtained, and consequently increased their nutritional value.
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