Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations
Document Type : Original research
Authors
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
Abstract
This study examined the impact of substituting rice flour with quinoa powder at varying proportions (0–100%) on
the physicochemical, textural, and sensory attributes of gluten-free cakes. The cake batter exhibited pseudoplastic
flow behavior, with viscosity increasing at higher substitution levels. Substitution with quinoa powder significantly
increased cake weight and reduced baking loss (p < 0.05). Furthermore, it exerted a significant effect on cake volume
and density (p < 0.05), with volume increasing from 11.4 to 20.3 cm³ and density decreasing from 975.9 to 639.3
kg/m³. Cakes formulated with higher levels of quinoa powder exhibited increased moisture (from 13.83% to
17.25%) and ash content (from 0.86% to 1.51%). The highest acidity (0.92%) and lowest pH (6.62) were recorded
in the sample made with 100% quinoa powder. As the level of quinoa powder substitution increased, both the total
phenolic content (TPC) and antioxidant capacity (AC) of the cakes showed a corresponding increase, with the
sample containing 100% quinoa powder exhibiting the highest TPC (1222.5 µg GAE/g) and the lowest AC
(91.64%). Replacing rice flour with quinoa powder significantly affected cake color indices, leading to reduced
lightness and yellowness and increased redness in both crust and crumb. The protein content of the cakes also
increased proportionally (up to 9.45% in the 100% quinoa). Quinoa powder substitution reduced crust hardness
(from 0.54 to 0.28 N) and, up to a 50% level, maintained favorable sensory attributes. Quinoa powder substitution
improved the textural properties of cakes by enhancing cohesiveness and springiness, while reducing firmness and
chewiness.
Keywords
Main Subjects
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