Enrichment of Gluten-free Cakes with Grape Molasses and Bioactive Rich Ingredients

Levent, Hacer; Sayaslan, Abdulvahit; Yeşil, Saliha

doi:10.1590/1678-4324-2021200027

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 64 • 2021 • https://doi.org/10.1590/1678-4324-2021200027 copy

Enrichment of Gluten-free Cakes with Grape Molasses and Bioactive Rich Ingredients

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

The use of grape molasses and other additives reduced the cake brightness.

Enriched cake samples had higher ash and crude protein content than control samples.

All additives increased the total phenolic content and antioxidant activity (p<0.05) of cake samples.

Pomegranate seed and flaxseed improved the Ca, P and K contents of control cakes.

Abstract

In this study, the sugar used in the gluten-free cake was substituted with 75% grape molasses. In addition, the gluten-free flour mixture used in the cake formulation was prepared as a combination of rice flour (75%), chickpea flour (15%)and carrot flour (10%). This mixture was replaced separately with 5% grape seed, pomegranate seed, flaxseed, poppy seed and turmeric to improve the nutritional composition of gluten-free cakes. Supplemented cakes contained higher ash, crude protein, total phenolic content and antioxidant activity values than gluten-free control sample. Cake samples containing pomegranate seed and flaxseed had higher contents of Ca, P and K than control cakes. In addition, flaxseed and poppy seed containing cakes were found richer in terms of Mn and Mg than control. Utilization of grape molasses together with grape seed, pomegranate seed, flaxseed, poppy seed and turmeric in formulation caused a reduction in volume index of cake samples. The hardness values of the gluten-free cakes were generally higher than that of the control. Cakes containing flaxseed and poppy seed scored higher in sensory analysis than other substituted samples. Based on these results, the use of grape molasses with flaxseed and poppy seed can be recommended for the production of gluten-free cakes with acceptable sensory properties and high total phenolic content and antioxidant activity.

Keywords:
gluten-free; molasses; grape; pomegranate; poppy; flaxseed

Ingredients (g)	Control (WF)	Control (GF)	SC1	SC2	SC3	SC4	SC5
Wheat flour	100	-	-	-	-	-	-
Gluten-free flour mix (75% RF:15%CHF:10%CF)	-	100	95	95	95	95	95
Shortening	150	150	150	150	150	150	150
Fine granulating sucrose	150	150	37.5	37.5	37.5	37.5	37.5
Grape molasses	-	-	112.5	112.5	112.5	112.5	112.5
Skimmed milk powder	10	10	10	10	10	10	10
Whole egg	150	150	150	150	150	150	150
Salt	1	1	1	1	1	1	1
Baking powder	9	9	9	9	9	9	9
DATEM	1	1	1	1	1	1	1
Ethyl vanillin	0.2	0.2	0.2	0.2	0.2	0.2	0.2
Grape seed	-	-	5	-	-	-	-
Pomegranate seed	-	-	-	5	-	-	-
Flaxseed	-	-	-		5	-	-
Poppy seed	-	-	-	-	-	5	-
Turmeric	-	-	-	-	-	-	5

	Batter specific gravity (g/cm³)	Batter pH	Baking loss (%)	Volume Index(mm)	Symmetry index (mm)	Uniformity index (mm)
Control (WF)	0.86±0.04^a	6.89±0.07^ab	10.54±0.74^a	164±1.41^a	13.0±1.27^a	-5.0±0.71^c
Control (GF) GM+GS	0.92±0.01^a 0.90±0.07^a	7.06±0.03^a 6.93±0.04^ab	12.67±1.40^a 13.02±0.51^a	139±4.24^b 136±0.71^b	8.0±1.13^bc 5.0±0.85^c	0.0±0.14^ab 1.0±0.14^a
GM+ PMS	0.92±0.07^a	6.83±0.03^b	14.03±1.77^a	121±2.83^cd	4.6±0.31^c	1.0±0.57^a
GM+FS	0.91±0.01^a	6.90±0.01^ab	11.72±0.88^a	118±2.12^cd	11.0±0.58^ab	-5.0±0.28^c
GM+PS	0.90±0.01^a	6.88±0.06^ab	12.10±0.30^a	112±0.71^d	8.0±1.02^bc	0.0±0.14^ab
GM+T	0.92±0.03^a	6.90±0.07^ab	13.11±0.72^a	122±2.26^c	7.2±0.64^c	-1.0±0.35^b

	CRUST
	L*	a*	b*	L*	a*	b*
Control (WF)	38.53±0.38^c	15.43±0.13^b	30.31±0.23^c	67.75±0.47^b	-1.82±0.10^d	23.26±0.20^e
Control (GF) GM+GS	59.47±0.47^a 43.43±0.48^b	13.20±0.17^d 15.73±0.16^b	39.92±0.31^a 32.11±0.14^b	73.87±0.23^a 49.25±0.22^cd	0.03±0.07^c 7.68±0.16^a	25.94±0.14^d 27.21±0.16^c
GM+ PMS	38.67±0.21^c	17.17±0.10^a	28.78±0.33^de	49.08±0.38^d	6.99±0.14^a	29.89±0.23^b
GM+FS	32.03±0.30^d	14.83±0.13^c	27.87±0.18^e	49.09±0.41^cd	7.01±0.27^a	29.53±0.31^b
GM+PS	39.02±0.57^c	14.35±0.07^c	29.35±0.21^cd	50.42±0.34^c	5.68±0.18^b	27.01±0.17^c
GM+T	33.35±0.16^d	17.26±0.11^a	22.44±0.35^f	44.43±0.21^e	5.24±0.23^b	45.81±0.24^a

	Moisture (%)	Ash (%)*	Crude protein (%)*	Crude fat (%)*	TFM (mg GAE/kg)*	DPPH (%)*	TEAC_ABTS (mM /100g)^*
Control (WF)	21.22±0.59^c	1.81±0.01^b	7.96±0.08^d	21.84±0.48^c	158.15±4.45^d	15.45±0.59^d	42.50±9.76^d
Control (GF) GM+GS	25.20±0.85^b 26.12±0.31^b	1.66±0.03^b 2.11±0.06^a	8.31±0.06^d 8.81±0.11^c	22.12±0.31^bc 22.90±0.55^bc	167.82±10.32^d 1058.21±7.34^b	16.20±0.25^d 40.32±0.92^b	57.12±10.07^d 732.00±8.06^b
GM+PMS	26.30±0.28^b	2.14±0.01^a	9.12±0.07^abc	23.42±0.17^ab	843.85±13.22^c	35.68±0.79^c	620.71±9.52^c
GM+FS	25.44±0.45^b	2.07±0.00^a	9.28±0.10^ab	24.71±0.3^a	1074.62±6.11^b	40.85±1.23^b	726.10±10.60^b
GM+PS	28.72±0.68^a	2.08±0.10^a	9.55±0.08^a	24.84±0.48^a	866.92±7.95^c	37.90±0.64^bc	640.28±13.40^c
GM+T	24.84±0.37^b	2.15±0.11^a	8.95±0.20^bc	23.04±0.21^bc	1120.56±9.56^a	45.56±0.41^a	993.42±9.73^a

	Ca	P	K	Fe	Mn	Mg	Zn	Cu
Control (WF)	34.75±0.72^d	241.00±6.36^d	118.20±4.48^c	0.47±0.16^a	0.32±0.10^b	8.56±1.64^d	0.57±0.08^a	0.10±0.08^a
Control (GF) GM+GS	57.86±1.40^c 92.30±3.21^a	275.10±7.17^c 293.20±3.82^bc	155.42±7.24^b 176.13±5.37^ab	0.92±0.24^a 0.98±0.25^a	0.87±0.24^ab 0.89±0.17^ab	15.63±2.87^cd 21.68±2.57^bc	0.64±0.03^a 0.77±0.08^a	0.12±0.14^a 0.18±0.10^a
GM+ PMS	77.86±2.06^b	310.63±7.40^ab	202.70±14.28^a	1.07±0.16^a	0.93±0.18^ab	24.50±3.90^bc	0.82±0.11^a	0.30±0.13^a
GM+FS	79.96±4.47^ab	321.85±10.25^a	191.36±6.31^a	1.36±0.23^a	1.09±0.20^a	42.63±1.46^a	0.96±0.13^a	0.27±0.08^a
GM+PS	91.28±3.05^a	329.67±7.17^a	183.09±7.76^ab	1.22±0.28^a	1.28±0.10^a	28.63±4.00^a	0.93±0.17^a	0.20±0.11^a
GM+T	60.35±5.26^c	285.67±6.58^bc	168.42±12.02^ab	1.31±0.31^a	0.94±0.14^ab	25.67±2.93^bc	0.78±0.10^a	0.17±0.03^a

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