Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Dough Formulations

Abstract

Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in replacing gluten with other alternatives. This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloids that shows emulsification properties. The cake batter and cooked cakes were characterized for its water activity, color, porosity, emulsion stability, textural properties, rheological behaviour and sensorial attributes. In terms of water activities, which is an indicator of the water-binding capacity of the dough ingredients. Emulsion stability results indicated an excellent improvement of the physical stability of dough emulsions by the addition of QSE and lecithin, which was identified with no visible phase separation in samples Q0.1E and Q0.2E. All cake batters displayed a pseudoplastic flow behaviour with apparent viscosities and shear thinning behaviour increasing substantially with increasing QSE concentrations. Hardness values gathered from texture profile analysis implied that the best cake texture was obtained via QSE and lecithin incorporation. Sensory analysis results also supported the same result in that, samples with egg yolk and QSE both, yielded a more preferable appearance and texture. Therefore, with this study, it was possible to observe the promising effects of QSE incorporation on cake dough and baked cake properties.