The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours.

Abstract

The aim of this study was to analyze the effect of chia (0-4 and 8%) and lentil flour (0-8 and 16%) on the physical, sensorial, and textural properties of maize starch cake. The results showed that the addition of gluten-free ingredients decreased the internal color L* and a* color values ​​of cakes but increased the b* color values. In general, gluten-free ingredients positively affected the symmetry properties of the cake samples and symmetry index values of gluten-free cakes varied between 8.5 and 24.5 mm. The addition of chia flour decreased the hardness of the cake samples on the first day. Gluten-free ingredients caused a decrease in the hardness of the cake samples on all three days of storage. Adding chia and lentil flour to gluten-free cake formulations did not affect the chewiness of the cakes on the first day of storage, but reduced the chewiness of gluten-free cakes on the second and third days of storage. In the sensory evaluation, the most appreciated formulation by the panelists was the formulation containing 4% chia and 8% lentil flour. The results show that the properties of maize starch cake can be improved by the addition of chia and lentil flours.