Production of gluten-free cakes enriched with bioactive compounds and determination of functional properties

In this study; It is aimed to obtain gluten-free cake with improved functional properties by enriching with bioactive components for the consumption of celiac patients. For this purpose, the functional properties of gluten-free cakes are developed and evaluated in terms of some quality qualities by using 4 different freeze-dried fruit powders (raspberry, blackberry, strawberry and black mulberry) in 3 different concentrations as 2%, 4% and 6%. Accordingly, as a result of the increase in the concentration of fruit powders added to the gluten-free cake formulation, the general decrease in the baking loss, specific volume, height, volume index, elasticity, stickiness, pore density and moisture values of the gluten-free cake samples, shrinkage, average pore area, porosity, hardness and increase in chewability values were determined. The dough pH value of gluten-free cakes was determined as 7,35 in the highest control sample, and the lowest pH value in the AK3 coded sample as 6,30. On the other hand, it was detected that there was an increase was detected total phenolic content, antioxidant activity, and total monomeric anthocyanin content. It was determined that the total phenolic value of gluten-free cake samples varied between 236,5 mg/kg and 496,5 mg/kg. According to the results of sensory analysis; It was determined that the most popular sample was the sample coded KK2, in which 4% black mulberry powder was used with a value of 8. As a result, gluten-free cakes enriched in total bioactive compounds were produced by using fruit powder.