Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour

Abstract

Gluten-free cupcakes were supplemented by different ratios of fig seeds pomace flour (FSF) (100/0, 90/10, 70/30, and 50/50) to improve product quality while reducing the glycemic index.Moisture content, browning index, specific volume, porosity, color, and textural properties of gluten-free cupcakes were investigated. Estimated glycemic index by in vitro digestion, total phenolic content, antioxidant activity, and cupcakes' sensory properties were also evaluated. The cupcakes with FSF, having glycemic index lower than 55, can be classified as low glycemic food according to 2 hr in vitro digestion. As the FSF ratio increased, browning index increased and correlated with decreasing lightness (L*) value. The porosity and hardness value of the samples also increased with the addition of FSF. Total phenolic content and antioxidant activity of the product enhanced by the addition of FSF. Gluten-free cupcakes having 70/30 FSF ratio showed the highest sensory scores for appearance, color, and overall acceptance, while 90/10 FSF ratio was the most preferred in terms of texture and taste.

Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application

“…This increase is thought to be associated with caramelization or Maillard reactions forming dark brown components. In numerous studies, changes occurring in bakery products produced using different seed flours have been attributed to Maillard reactions [ 9 , 11 , 28 , 29 , 30 ]. Similarly, the b* values of the inner and outer surfaces of baton cake samples ranged from 18.57 to 25.58 and 24.22 to 32.39, respectively.…”

“…A similar study by Ertaş and Aslan (2020) indicated a decrease in moisture content in cookie samples where wheat flour was substituted with hemp flour in varying proportions [ 37 ]. The moisture content of the control sample produced with rice flour was higher compared to other samples, likely due to the high starch content of rice flour retaining water [ 11 ].…”

“…With the addition of seed flours, the hardness of the cakes increases, with the softest product being the control sample produced with rice flour, while the incorporation of coriander and mustard seed flours yields firmer products. Similarly, in the study conducted by Konuk Takma et al (2021), it was noted that the use of fig seed bran flour instead of gluten-free flour increased texture hardness due to its low protein content [ 11 ]. Adhesiveness values exhibited behavior similar to hardness among the samples, and the adhesiveness values of baton cake samples obtained from different seed flours showed statistically significant differences.…”

“…Consequently, seed flours, either alone or in combination, are used in the production and processing of foods, particularly because they are rich in protein, certain B-group vitamins, calcium, iron, copper, magnesium, and dietary fiber [ 8 ]. Many studies in the literature investigate the use of various seed flours such as fig, almond, grape, okra, quinoa, and soy as alternative raw materials in the production of products such as gluten-free bread, cookies, and cakes [ 2 , 7 , 9 , 10 , 11 , 12 ]. Within the scope of this study, the aim was to increase the variety of gluten-free products by using seed flours such as hemp, okra, mustard, and coriander, which are preferred as spices and have a sharper aroma.…”

Characterization of the (Poly)Phenolic Fraction of Fig Peel: Comparison among Twelve Cultivars Harvested in Tuscany

“…However, the partial use of the peeled fruit by the confectionary industry leads to the generation of fig peel, a by-product that could represent an interesting source of anthocyanins and colorless (poly)phenols. Indeed, previous studies on fig-derived (poly)phenols discovered that these compounds are mainly located in the skin rather than the pulp [7][8][9][10][11][12][13], thus making the skin potentially reusable by the food industry to develop functional foods with increased (poly)phenol content, as recently proposed for fig seeds [14].…”