Technofunctional and Nutritional Characterization of Gluten‐Free Cakes Prepared from Water Chestnut Flours and Hydrocolloids
2015
Gluten‐free cakes were prepared from two different varieties of water chestnut (Kashmir [WCF K] and Punjab [WCF P]) flours. Hydrocolloids (sodium alginate, guar gum and carboxy methyl cellulose) were added to obtain desired body and texture. Proximate analysis and characterization of cakes was carried out. Cakes prepared from WCF (K) with carboxymethyl cellulose (CMC) (1%) had lower moisture, whereas WCF (K) with sodium alginate (1%) had higher ash content. Protein content was found higher in control sample followed by cake prepared from WCF (K) with sodium alginate (1%). Calorific value was higher in WCF (P) sodium alginate (1%) added cake and lower in case of WCF (K) prepared cake containing CMC (1%). Firmness was higher in cake prepared from WCF (K) with guar gum (1%), and cakes prepared from WCF (P) with guar gum (1%) were more acceptable in terms of physical appearance, crust, crumb color, flavor and mouthfeel. PRACTICAL APPLICATIONS: Higher incidence of celiac diseases in Northern India is necessitating the need for development of gluten‐free products. Water chestnut flour is abundantly and cheaply available and can serve as a low‐cost alternative to combat this disease. This study, i.e., development of gluten‐free cake, is a prelude to this step and will open new horizons for utilization of water chestnuts in the food industry.
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