Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour.

ABSTRACT: The optimum formulation and baking conditions for the production of a gluten-free cake made with whole white quinoa flour were determined using response surface methodology (RSM). The effects of sugar content (25-35%), oil content (10-20%), baking temperature (160-180 °C), and time (37.5-42.5 min) on textural characteristics (hardness, chewiness), volume properties (volume index, symmetry index, specific volume), color attributes (L_out* and a_out* values), polyphenol content, antioxidant capacity and sensory qualities (appearance, mouthfeel, and overall acceptability) of cakes were investigated. The sugar content and baking temperature were found to have a significant effect on all responses. The optimum values for the independent variables were determined to be 31.195

SUBMITTER: Nakilcioglu E 

PROVIDER: S-EPMC9525520 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature