Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour

Document Type : Original research


1 Department of Food Science & Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

2 Nutrition & Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran


Celiac disease is an autoimmune disorder in which the patient is reacted to the protein gluten. Lifelong adherence to a strict gluten-free diet seems to be an effective treatment. The flour made from gluten-free legumes such as alfalfa (Medicago sativa L.) seeds can be used in bakery products. In this study, alfalfa seed flour (ASF) was incorporated into the formulation of a gluten-free (GF) sponge cake, then the quality, nutritional, and sensory characteristics were evaluated. Rice flour (RF) and corn flour (CF) were replaced in equal proportions with four different ratios of ASF (2.5, 5, 7.5, and 10%). The findings indicated that substituting with ASF led to a significant reduction in the specific volume and porosity of the gluten-free (GF) samples. On the contrary, by increasing the amount of ASF, the hardness of the GF cakes increased (p < 0.05). Replacing the flours with ASF led to a significant increase in moisture, protein, and ash (p < 0.05).  The amount of carbohydrates in the final product was reduced by 22%, and there were no significant changes in the fat content (p > 0.05). The addition of ASF resulted in a significant decrease in the L* value, while the a* and b* values for both the cake's crumb and crust increased (p < 0.05). The iron and calcium contents exhibited a linear increase by ASF substitution (p < 0.05). The Sensory properties were maintained by 2.5 and 5% ASF. To attain the overall quality and sensory properties, the replacement of a small amount of ASF in GF sponge cake is recommended.


Main Subjects

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