Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes.

ABSTRACT: Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced cupcake volume and crumb structure, with smaller flour-particle size resulting in increased volume and decreased crumb density. Although almond-flour particle size itself did not directly influence cupcake properties, volume increases were observed in cupcakes with higher percentages of almond flour. Addition of coconut flour increased cell size and decreased cell density. Mechanical testing showed almond flour resulted in a cupcake that was more tender. Adhesion and cohesion values showed no statistical difference after 24 h and minimal change at subsequent evaluation periods. Quantitative descriptive analysis an

SUBMITTER: Hopkin L 

PROVIDER: S-EPMC8666506 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature