Gluten free cake production and investigation of some physical, chemical and functional properties

Celiac Disease (CD) is the most common food-borne entoropathy in human beings that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The consumption of foods containing gluten leads to serious maldigestion problems and malabsorption of nutrients, vitamins, and minerals in the gastrointestinal tract of celiac individuals only treatment ever known for CD is a gluten-free diet. İt is aimed to substitue gluten free rice cake with different proportions of GBPF* (%20, %40, %60 and %80) and GBPF** (%5, % 10, % 15 and %20) in order to enrich rice cakes. Some physical, textural, chemical, sensorial and antioxidant activity properties and also total phenolic contents of gluten free cakes were determined and compared with rice-based control cake. The substitute of GBPF* to rice flour has a positive impact on the ash content, volume specific volume, height and baking loss of gluten free rice based cake. It was also obtained with lower density and baking loss of the cakes from control cakes. The sensory evaluation of the GBPF* cake was conducted by non-celiac individuals and all GBPF* formulations were considered acceptable in terms of sensory evaluation as they received scores ranging from 4.50 to 5.68 for overall acceptance. The substitution of GBPF* 20-60 % levels did not affect odour, chewiness, mouthfeel and overall acceptance of the cake as compared to the control cake. But GBPF* 60 % and 80 % levels were less acceptable in terms of crumb colour, flavour and hardness than cakes with 20 % and 40% levels. The substitute of GBPF that is a waste-product, rich in nutritional value (1,22 % ash, 6.17 % oil, 11.16 % protein) to rice flour has a positive impact on the ash, protein and oil contents of gluten free rice based cake. The substitution of GBPF** 5% and 10 % levels did not affect volume, specific volume, density, height and baking loss of the cake as compared to the control cake, but 15% and 20% levels adversely affected these properties of cakes. Physical, chemical and sensory analysis results were evaluated together, Gluten free cake with GBPF** 5% and 10 % levels were considered more acceptable than GBPF** 15 % and 20 % levels. Increase in the ratio of green banana pulp and peel flours resulted in increase of the antioxidant and phenolic content of gluten free cakes. Thus, rice based gluten free cakes has become funtional properties.