Substitutes ingredients of wheat for making gluten-free cakes
Vol. 76 (2017), BRIEF COMMUNICATION
Vol. 76 (2017)

Substitutes ingredients of wheat for making gluten-free cakes

BRIEF COMMUNICATION
https://doi.org/10.53393/rial.2017.v76.33546
Published 2017-01-01
Laiz Aparecida Azevedo Silva
Universidade Federal do Espírito Santo, Centro de Ciências Agrárias e Engenharias, Alegre, ES
Flávia Vitorino Freitas
Universidade Federal do Espírito Santo, Centro de Ciências Exatas, Naturais e da Saúde, Departamento de Farmácia e Nutrição, Alegre, ES
Tamires dos Santos Vieira
Universidade Federal do Espírito Santo, Centro de Ciências Agrárias e Engenharias, Alegre, ES
Wagner Miranda Barbosa
Universidade Federal do Espírito Santo, Centro de Ciências Exatas, Naturais e da Saúde, Departamento de Farmácia e Nutrição, Alegre, ES
Erika Madeira Moreira da Silva
Universidade Federal do Espírito Santo, Centro de Ciências da Saúde, Vitória, ES
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Keywords

bakery
gluten
amaranth
quinoa
soy

How to Cite

1.
Silva LAA, Freitas FV, Vieira T dos S, Barbosa WM, Silva EMM da. Substitutes ingredients of wheat for making gluten-free cakes. Rev Inst Adolfo Lutz [Internet]. 2017 Jan. 1 [cited 2024 Jul. 22];76:1-8. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/33546
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Abstract

Despite the increase in the supply of gluten-free products, an option limitation in the bread-making market is still observed. The objective of this study was to determine the physicochemical and sensorial characteristics of the cakes formulated with the wheat substitute flours. Two formulations containing mixed wheat substitutes (amaranth, quinoa, soybean and cassava starch) and a control sample (containing wheat) were analyzed on the measurements and proximate composition. Total coliforms, pH and titratable total acidity (TTA) were determined at the 1st and 4th days of storage. Acceptance and preference were assessed by means of sensory tests. The data were evaluated by the variance analysis, followed by parametric and non-parametric tests at 5% probability. The cakes presented physical characteristics of measurements similar to the control formulation. The formulation containing the highest soybean contents showed the major lipid contents when compared to the control. The mixedflour cakes had similar acceptance and preference, but lower than the control sample. The samples pH and TTA were stable during the four days of storage, and no growth of total coliforms occurred. Therefore, it is viable the formulation of these products with good acceptance and nutritional value.
https://doi.org/10.53393/rial.2017.v76.33546
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