Abstract:
The effect of supplementation wheat flour with a mixture of maize and rice flour fortified with date paste and Sudanese peanuts on some quality properties of gluten free cake was investigated. Three samples of gluten free cake A (66.6% rice flour with 33.3% starch flour), B (33.3% rice flour with 66.6% starch flour) and C (50% starch flour and 50% rice flour) were manufactured. The results of the chemical analysis showed that the highest mean value of moisture was (43.0%) in the cake sample A containing (66.6% rice flour and 33.3% maize starch flour), while the highest mean value for the protein content was (11.1%) in the sample B with (33.3% rice flour and %66.6 maize starch flour), in addition to the highest mean value of fat content recorded (6.3%) in the sample cake containing C (50% starch flour and 50% rice flour). The fiber content (0.9%) in both samples A and B, also the ash content (0.9%) was recorded in the sample A. The type of flour and mixing ratios significantly (P=0.05) affected the amount of moisture, protein, fat, and ash except for the fiber content. The results revealed that the highest content of calcium (221.0 g /100 mg), phosphorus (241.7 g /100 mg), iron (0.91g /100 mg grams) was recorded in sample C (50% starch flour and 50% rice flour), while the highest content of potassium was (245.1g /100 mg) in sample A. The results of the microbial analysis showed that the mean value of the total number of bacteria was recorded less than (=10). No fungi and yeasts were found in all the samples of gluten free cake. The results of the sensory evaluation of the gluten-free cake samples showed that the sample B (33.3% rice flour with 66.6% starch flour) was the best significant in appearance (4.6) and texture (3.37), and the overall acceptability (3.47), while A (66.6% rice flour with 33.3% starch flour) was the best in taste (4.0) and flavour (3.71). The study recommended using a smaller percentage of corn flour and a higher percentage of rice flour to make gluten-free cake, and the cake can be fortified with date paste, peanut butter and other types of legumes to raise the nutritional value of the product.
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