The effects of the use of soy-based milk alternative on gluten-free cake qualities

In this study, gluten-free cakes were produced using a soy-based milk alternative for individuals who cannot consume certain proteins and dairy products due to health issues such as celiac disease, lactose intolerance, and milk allergy, as well as for those who avoid animal-based foods due to sustainability concerns or vegan-vegetarian diets. The effects of the soy-based milk alternative on the quality characteristics of gluten-free cakes were investigated. For this purpose, two different concentrations of soy-based milk alternative (100%, 150%) were used, and xanthan gum, guar gum, and their combinations at varying ratios (0.5%, 1%, and 2%) were incorporated to examine their effects on the properties of gluten-free batter and cakes. According to the findings of the present study, no adverse effects were observed on either batter or cake structure in the samples containing soy-based milk alternative (SESA), indicating that the utilization of SESA as a milk substitute in gluten-free and egg-free cakes is highly suitable. Moreover, increasing the concentration of SESA was found to contribute positively to the development of desirable physical and textural attributes in both batter and cake. Storage analyses revealed that guar and xanthan gums at a concentration of 0.5% exhibited beneficial effects on cake quality, whereas higher concentrations (2%) led to structural densification, reduced gas retention, and ultimately diminished final product quality. Texture Profile Analysis (TPA) further demonstrated that xanthan and guar gums improved the mechanical characteristics of the cakes such as hardness, chewiness, resillience and springiness thereby enhancing product integrity and durability. Sensory evaluation results indicated that the controlled use of gums did not negatively affect the flavor profile of the products; on the contrary, certain gum combinations contributed positively to textural perception and increased consumer acceptance.