Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

Abstract

Gluten-free bakery products are regarded as low quality and poor nutritionally as minerals and dietary fiber. So, this search was investigated to study the effect of table sugar substitution by fruit flour as carob (Ceratonia siliqua L), doum (Hyphaenethebaica) and dates (Phoenix dactylifera L.) at 0, 10, 20 and 30 % on quality attributes of gluten-free fruit cake samples. The results of chemical composition showed that the moisture, protein, fat, ash and fiber contents were progressively increased, but carbohydrate content was decreased as the levels of substitution were increased. Additionally, mineral contents as magnesium, phosphor, potassium, calcium and iron were gradually increased. Besides, the moisture content was decreased by increasing the period of storage at room temperature. Moreover, the results of physical properties showed that the baking loss value was decreased, but volume, weight and density values were increased. Also, the results of sensory propertied showed that all fruit cake samples were acceptable. The fruit cake contained 30% date flour had the highest sensory scores compared to others. Finally, substitution table sugar by fruit flour as carob, doum and date can be improved the nutritional value, physical and sensory properties of gluten-free cake.

Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour

“…Similar to the present study, there are studies in which carob flour (CF) was used in other cereal products. In sensory evaluations on CF-added pasta (Sęczyk et al, 2016), carob fiberadded pasta (Biernacka et al, 2017), CF-added gluten-free cake (Abd Rabou & Al-Sadek, 2018), and CF-added biscuit (Aydın, 2012), CF-added formulations were accepted by panelists.…”