Preparation and quality characteristics of gluten‐free potato cake

Abstract

Cakes are the mainstay of baked goods, have a long history and are desired by consumers all over the world (Zhang, Zhang, & Wu, 2008). Cakes can be nutritious, have a light and fluffy texture, convenience, and variety. The constant change in consumer demand has driven the research and development of food with health functions. Currently, functional cakes are mainly made from wheat flour mixed with other ingredients, to produce products such as purple potato health cake, kiwi chiffon cake, sugar-free gummy health cake, eggshell powder low-sugar cake, tartary buckwheat cocoa cake, low-sugar pumpkin buckwheat cake, and many others (Zhang et al., 2018). Wheat products, however, contain gluten, which can cause celiac disease and other allergic conditions (Armstrong, Hegade, & Robins, 2012; Fritz & Chen, 2017). Celiac disease is a lifelong intolerance to the gliadin and glutenin protein components of wheat and to similar proteins found in rye, barley, and oats (Ludvigsson et al., 2012). Celiac disease patients who eat gluten suffer from

Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits

“…In a recent study in the literature, potato flour was also used as a raw material for another gluten-free product and reported to contain 9.17 % protein, 3.86 % ash, 0.26 % fat and 20.51 % dietary fiber. Therefore, proximate contents found were generally higher than the potato flour used in this study (11). In contrast, the potato flour used in another study was reported to have an ash content of 2.90 %, protein 5.47 %, total carbohydrate 79.83 % and dietary fiber 5.29 %, thus being more similar to the raw material presented in this study (39).…”

“…Total mass fractions of protein (6.7%), ash (2.8%) and carbohydrates (81.1%) in potato flour were slightly different with respect to the other flour sources; although the fat mass fraction was significantly higher than the other ingredients (except for the chia seeds) and the moisture mass fraction was lower (p<0.05). In a recent study ( 11 ), potato flour was also used as a raw material for another gluten-free product and reported to contain 9.17% protein, 3.86% ash, 0.26% fat and 20.51% dietary fibre. Therefore, proximate mass fractions were generally higher than in the potato flour used in this study.…”

“…Potato (Solanum tuberosum) flour is commonly used in gluten-free products because it is rich in essential amino acids (especially lysine), protein dietary fiber and it contains several phytochemicals (phenolics, flavonoids, and carotenoids) in addition to its high carbohydrate content (11,12). Buckwheat (Fagopyrum esculentum) is a pseudocereal.…”

Physico Chemical Nutritional and Sensory Properties of Cake Based on Broken Rice and Sweet Potato Composite Flour

“…The cornerstone of baked foods, cakes has a long history and is popular with consumers throughout (Zhang and Wu, 2008). The addition of vitamins, minerals, polyphenols, and fibre from dietary sources is thought to be an effective way to create meals with high nutritional value (Li et al, 2020). Cakes can be nutritious, have a light and fluffy texture, convenience, and variety.…”

Technological prospecting of the use of vegetables in the development of gluten-free foods

“…Several studies have been published, related to the incorporation of ingredients of plant origin, especially cereals and legumes, as a strategy for the development of gluten-free products, with better rheological and texture characteristics, greater nutritional value and sensory quality (Li et al, 2020;Bassinello et al, 2020;Diniz et al, 2020;Chis et al, 2020;Raymundo, Torres & Sousa, 2020).…”