Quality parameters assessment of cakes produced from acorn-rice flour mixtures

Authors:

Ruth-Brighita Gal, Călin Jianu, Ariana-Bianca Velciov, Mariana-Atena Poiană, Monica Negrea, Ileana Cocan, Adrian Riviș, Nicoleta Hădărugă, Daniela Stoin

 

Volume 29, Issue 4;
Pages: 375-382; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Abstract:

Obtaining gluten-free products generally requires the optimization of certain technological processes aimed at achieving desirable properties to meet consumer expectations. This is necessary because raw materials often lead to unsatisfactory results in terms of taste, flavor, consistency and nutritional qualities. Therefore, various alternative ingredients have recently been explored with the intention of improving the result. In this context, the identification of new viable raw materials and their efficient use to produce flour-based products would be a suitable option for establishing a sustainable economy. Acorn flour are a good source of starch, protein, fat, minerals (such as P, K, Ca, and Mg), unsaturated fatty acids (i.e., oleic acid), and vitamins (mostly A and E) and numerous biologically active compounds (such as tannins, phenolic acids, and flavonoids). This flour possesses anti-inflammatory, mineralizing, anti-anemic, anti-rachitic, antitumor, antioxidant, diuretic, and energizing properties. Moreover, it promotes insulin secretion. The aim of this work consisted in the nutritional, physical and sensory evaluation of gluten-free cakes obtained from rice flour (RF), corn starch (CS) and acorn flour (AF), where RF was replaced by AF in proportion of 5, 15, 25%, using standard laboratory procedures. Four samples of cakes were obtained using different proportions of RF and AF and the same proportion of CS, as follows: 80:15:5%, 70:15:15%, 60:15:25% and 85:15:0% respectively. The results obtained regarding the proximate composition of the studied cake samples show the superior nutritional profile (higher ash, fiber and fat content but lower carbohydrate and protein) of all three cake samples with added AF compared to control sample. Moisture, fat, protein, carbohydrate, crude fiber, and ash content of the cakes ranged between 34.88 - 36.16%, 3.56 - 6.41%, 8.90 - 12.07%, 42.80 - 46.03%, 1.38 - 3.97, and 0.80 - 3.04%, respectively. The height, weight, and volume of the cake samples ranged from 3.5 to 4.5 cm, 45 to 56 g, and 620 cm3 to 1050 cm3, respectively. Following the sensory analysis of  gluten-free cake samples, it was observed that the cake sample obtained from 70% RF, 15% CS and 15% AF had been given the highest scores on the Hedonic scale (appearance – 8.2; consistency – 8.7; taste - 8.5; flavor - 8.5; color - 8.2; overall acceptability - 8.4). Following the sensory evaluation of cake samples, we can recommend the use of the flour mixture 70%RF:15%CS:15%AF. Based on the results obtained in this study, it can be concluded that the addition of AF in gluten-free cake samples can significantly rise it’s nutritional value, alongside improving it’s sensorial qualities

Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2024 Journal of Agroalimentary Processes and Technologies