Flaxseed and Chia Seed Gel on Characteristics of Gluten-Free Cake
2018
Hargreaves, Shila Minari | Zandonadi, Renata Puppin
This study aimed to evaluate the effect of using flaxseed and chia gel as a gluten substitute in cakes. It was performed in four steps: cake production, 9-point hedonic scale sensory analysis, chemical composition analysis, and ink print texture analysis. Five preparations of gluten-free cake were prepared: one control cake with no added gel and four modified preparations, two preparations with gels extracted from flaxseed and chia seeds without the use of seed and two using the gels mashed with the seeds. Preparations with chia or flaxseed gels showed better acceptance. Isolated chia gel cake had better overall acceptability in sensory analysis. Isolated chia and flaxseed gels cakes had a higher percentage of moisture. Flaxseed cakes had more uniform texture. The use of flaxseed or chia gels as gluten substitute can be beneficial as they give better sensorial characteristics to the product, as well as adding nutritional value to preparations.
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