Nutritional and Structural Evaluation of Gluten-Free Flour Mixtures Incorporating Various Oilseed Cakes

Abstract

This study focuses on the potential of addition of flaxseed, soybean, sunflower, peanut, and pumpkin cakes in gluten-free flour formulations, using rice flour, corn flour, and corn starch. The aim of the article is to investigate the impact of oil cake flour incorporation on the structure and mineral composition of gluten-free mixtures. The control sample (without cake flour) and four experimental samples were prepared. To obtain a gluten-free mixture, the ingredients were dosed and mixed in dry form, namely 50% finely ground white rice, 30% corn starch, 10% corn flour, and 10% oil cake flour. The investigation reveals distinct nutritional profiles, with significant variations in protein, fat, carbohydrate, and calorie content among the different types of cakes. Amino acid composition analysis showcased variations among oil cakes, emphasizing their potential as diverse protein sources. Fatty acid composition revealed caproic acid as the predominant fatty acid. Peanut cake displayed the highest omega-3 content (0.21%), emphasizing its potential health benefits. Pumpkin cake stood out with the highest magnesium (472.63 mg/100 g) and phosphorus (893.69 mg/100 g) content. Flaxseed cake led in calcium (225.92 mg/100 g), while soybean cake excelled in potassium (2549.0 mg/100 g), iron (9.13 mg/100 g), and copper (2.03 mg/100 g) content. X-ray fluorescence and phase analysis confirmed the amorphous nature of gluten-free mixtures with oilseed meal. Electron microscopy results showed that the gluten-free mixtures with cake addition consisted of particles ranging in size from 2.5 to 25 microns. Overall, incorporating oilseed meal flour into gluten-free formulations enhances nutritional value without compromising structural properties, making it a promising ingredient in food production.