Technological quality, bioactive features, and glycemic index of gluten-free cakes formulated with lyophilized wild Prunus spinosa fruit
Main Article Content
Keywords
antioxidant, gluten-free cake, glycemic index, phenolic, Prunus spinosa, rice flour
Abstract
This study evaluated the effects of rice flour cakes enriched with wild fruit Prunus spinosa powder (PS) on techno-functional, nutrition, and eating quality. PS increases the cakes’ ash, protein, and moisture values. Total phenolic content increased from 35.91±0.25 to 73.39±0.58 mg GAE g-1, and gluten-free cakes’ antioxidant capacity markedly increased with the increasing level of PS powder addition (p<0.05). The increase in PS decreased the glycemic index (eGI), and the lowest eGI was determined as 69.38±1.21 in cake samples containing 4% PS. Except for the 1% PS added sample, the increase in PS caused a decrease in specific volume, % porosity, and increase in hardness, including four days of storage. The addition of PS increased the redness (a*) and decreased the yellow (b*) and brightness (L*) values. The flow behavior index (n) of cake batters containing 1% and 2% PS were similar to the control group. Cakes containing 1% PS received the highest scores in sensory analysis. Although the increase in PS amount negatively affects the textural properties of gluten-free rice flour cakes, it is crucial to increase its bioactive properties and nutritional values and positively contribute to health by reducing the glycemic index.
References
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Dhen, N., Román, L., Rejeb, I.B., Martínez, M.M., Garogouri, M., & Gómez, M. (2016). Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT Food Science and Technology, 66:179–185. 10.1016/j.lwt.2015.10.032
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Grasso, S., Liu, S., & Methven, L. (2020). Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT, 119:108893. 10.1016/j.lwt.2019.108893
Guimarães, R., Barros, L., Calhelha, R.C., Carvalho, A.M., Queiroz, M.J.R., & Ferreira, I.C. (2014). Bioactivity of different enriched phenolic extracts of wild fruits from Northeastern Portugal: a comparative study. Plant Foods for Human Nutrition, 69:37–42. 10.1007/s11130-013-0394-5
Guimarães, R., Barros, L., Dueñas, M., Carvalho, A.M., Queiroz, M.J.R., Santos-Buelga, C., et al. (2013). Characterisation of phenolic compounds in wild fruits from Northeastern Portugal. Food Chemistry, 141(4):3721–3730. 10.1016/j.foodchem.2013.06.071
Gularte, M.A., de la Hera, E., Gómez, M., & Rosell, C.M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Science and Technology, 48(2):209–214. 10.1016/j.lwt.2012.03.015
Hedayati, S. & Mazaheri Tehrani, M. (2018). Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Science and Nutrition, 6(4):1154–1161. 10.1002/fsn3.656
Helm, R. & Burks, A. (1996). Hypoallergenicity of rice protein. Cereal Foods World, 41(11):839–843.
Jeong, D. & Chung, H.-J. (2019). Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour. Food Science and Biotechnology, 28:87–97. 10.1007/s10068-018-0444-8
Jeong, D., Hong, J.S., Liu, Q., Choi, H.D., & Chung, H.J. (2021). The effects of different levels of heat-treated legume flour on nutritional, physical, textural, and sensory properties of gluten-free muffins. Cereal Chemistry, 98(2):392–404. 10.1002/cche.10379
Karamać, M., Orak, H.H., Amarowicz, R., Orak, A., & Piekoszewski, W. (2018). Phenolic contents and antioxidant capacities of wild and cultivated white lupin (Lupinus albus L.) seeds. Food Chemistry, 258:1–7. 10.1016/j.foodchem.2018.03.041
Kaur, N., Singh, B., & Kaur, A. (2022). Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten-free eggless rice muffins. International Journal of Food Science and Technology, 57(5):3012–3020. 10.1111/ijfs.15625
Kaur, R., & Kaur, M. (2018). Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed. LWT, 91:278–285. 10.1016/j.lwt.2018.01.059
Kavaz Yuksel, A. (2015). The effects of blackthorn (Prunus spinosa L.) addition on certain quality characteristics of ice cream. Journal of Food Quality, 38(6):413–421. 10.1111/jfq.12170
Kirbas, Z., Kumcuoglu, S., & Tavman, S. (2019). Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology, 56:914–926. 10.1007/s13197-018-03554-z
Koocheki, A., Mortazavi, S.A., Shahidi, F., Razavi, S.M.A., & Taherian, A. (2009). Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. Journal of Food Engineering, 91(3):490–496. 10.1016/j.jfoodeng.2008.09.028
Kunachowicz, H., Nadolna, I., Przygoda, B., & Iwanow, K. (2005). Food Composition Tables. PZWL: Warsaw, Poland.
Levent, H., Sayaslan, A., & Yeşil, S. (2022). Enrichment of gluten-free cakes with grape molasses and bioactive rich ingredients. Brazilian Archives of Biology and Technology, 64. 10.1590/1678-4324-2021200027
Majzoobi, M., Poor, Z.V., Jamalian, J., & Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6):1369–1377. 10.1111/ijfs.13104
Marakoglu, T., Arslan, D., Özcan, M., & Hacıseferogulları, H. (2005). Proximate composition and technological properties of fresh blackthorn (Prunus spinosa L. subsp dasyphylla (Schur.)) fruits. Journal of Food Engineering, 68(2):137–142. 10.1016/j.jfoodeng.2004.05.024
Marchetti, L., Califano, A.N., & Andres, S.C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. LWT, 95:85–91. 10.1016/j.lwt.2018.04.050
Morales, P., Ferreira, I. C., Carvalho, A.M., Fernández-Ruiz, V., Sánchez-Mata, M.C., Cámara, M., et al. (2013). Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation. European Journal of Lipid Science and Technology, 115 (2) : 176–185. 10.1002/ejlt.201200162
Oliveira, V.R.d., Preto, L.T., de Oliveira Schmidt, H., Komeroski, M., Silva, V.L.d., & de Oliveira Rios, A. (2016). Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues. Journal of Culinary Science and Technology, 14(2):166–175. 10.1080/15428052.2015.1102787
Pinacho, R., Cavero, R.Y., Astiasarán, I., Ansorena, D., & Calvo, M.I. (2015). Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity. Journal of Functional Foods, 19:49–62. 10.1016/j.jff.2015.09.015
Quiles, A., Llorca, E., Schmidt, C., Reißner, A.M., Struck, S., Rohm, H., et al. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science and Technology, 53(6):1579–1587. 10.1111/ijfs.13765
Re, R., Pellegrini, N., Proteggenete, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Trolox Assay, International Antioxidant Research Centre, Guy’s, King’s and St Thomas’ School of Biomedical Sciences, Kings College–Guy’s. London, UK.
Rocchetti, G., Chiodelli, G., Giuberti, G., Masoero, F., Trevisan, M., & Lucini, L. (2017). Evaluation of phenolic profile and antioxidant capacity in gluten-free flours. Food Chemistry, 228:367–373. 10.1016/j.foodchem.2017.01.142
Ronda, F., Oliete, B., Gómez, M., Caballero, P.A., & Pando, V. (2011). Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering, 102(3):272–277. 10.1016/j.jfoodeng.2010.09.001
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