Usability of Chia (Salvia hispanica L.) Flour in Production of Rice and Corn Flour Based Gluten-Free Cupcake
DOI:
https://doi.org/10.24925/turjaf.v11i5.897-904.5807Keywords:
Chia , Rice flour , Corn flour , Gluten-free cake , Celiac diseaseAbstract
In this study, the usability of chia, a pseudo-grain, in gluten-free cupcake production and its effects on some properties of cakes were investigated. For this purpose, the cupcakes were produced by replacing chia flour with a mixture of rice flour and corn flour at six different ratios (0, 2, 4, 6, 8 and 10%). The use of chia flour in the formulation caused an increase in all other chemical properties of gluten-free cupcake samples except carbohydrates and energy. Depending on the increase in the addition rate of chia flour, increases were observed in the specific volume and baking loss of the cakes, while decreases were observed in the cake yield values. The use of chia flour also significantly affected the total dietary fiber, antioxidant activity and total phenolic substance values of the cakes. In the sensory evaluation of the cakes, the control sample received the highest score in terms of general taste, while the cakes with chia flour added lower scores than the control. The results obtained from the study showed that chia seeds can be used in the development of gluten-free cupcake formulations, especially in terms of nutritional and functional aspects, and thus, it will add diversity to the product range that celiac patients can consume.
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