Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties
Year: 2021
Type: article
Abstract: Reaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people. This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a source of sugar, in gluten-free cake formulation. Specific volume and density ranged between 1.48-2.04 mL/g and 4.89-6.54 g/mL in persimmon powder substituted cakes, respectively, whereas it was 2.08 mL/g and 5.06 g/mL in control cake. Substitution of sugar with 20 and 40% persimmon powder resulted in statistically comparable cakes with control in terms of specific volume and density. Springiness, cohesiveness and resilience decreased; hardness and chewiness increased by increasing persimmon powder substitution. 20% persimmon powder substituted gluten-free cake was statistically similar to control cake in terms of hardness. Persimmon inclusion lead to enriched cakes with significantly higher total phenolic content (up to 304.2%), ferric reducing antioxidant power (up to 384.4%) and radical scavenging activity (up to 264.3%). Enriched gluten-free cakes with increased K, antioxidant activity, total phenolic content as well as favorable sensorial and physical properties were achieved by 20 and 40% persimmon powder substitution. This study can help socialization of celiac people outside their houses by providing nutritious cakes.
Source: Food Science and Technology
DOI: 10.1590/fst.31020
Authors: Nazlıcan YEŞİLKANAT, Nazlı SAVLAK
Institution: Manisa Celal Bayar University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $750
Funder: Manisa Celal Bayar Üniversitesi
OpenAlex ID: W3126282073