Utilizing potential of sesame and sunflower flours defatted by pressing in gluten-free muffins

Gluten is a protein fraction found in grains such as wheat, barley, and rye that causes adverse effects on individuals with gluten intolerance, particularly celiac disease. For which there is no current treatment, the only way to manage gluten intolerance is a lifelong gluten-free diet. Various alternatives are being developed to mimic the structure and texture properties provided by gluten in gluten-free products. The aim of this study is to utilize powders obtained from sesame and sunflower seed oil cake, a food production waste, which remains after oil extraction, in gluten-free cake formulations to improve the functional and technological properties of gluten-free cakes. In this study, sesame and sunflower oil cake powders were substituted in different ratios (20%, 40%, and 60%) in rice flourbased gluten-free cakes, and the chemical, physical, and sensory properties of the cakes were comparatively investigated. According to the results, the addition of sunflower and sesame powders to cakes increased protein, ash, soluble, and insoluble dietary fiber contents, while antioxidant activity values and total phenolic content significantly improved. Conversely, the addition of sunflower and sesame powders decreased volume and specific volume values, while density values increased. Substitution also resulted in decreases in volume, symmetry, and uniformity indexes. Decreases in L* and b* values and increases in a* values were observed in the color parameters. Texture profile analyses revealed a significant increase in the firmness value of the cakes, particularly with increasing substitution rates. Sensory analyses indicated that 40% sesame powder substitution and 20% sunflower powder substitution did not cause any significant adverse effects on the sensory parameters of the cakes, with scores above acceptable scores for each parameter. In conclusion, the utilization of defatted sesame and sunflower powders, which are currently food production waste, in gluten-free products offers significant potential in terms of both sustainability and nutritional value. KEYWORDS: Gluten-free cake, defatted sesame powder, defatted sunflower powder, celiac disease