Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour.

UNLABELLED

The optimum formulation and baking conditions for the production of a gluten-free cake made with whole white quinoa flour were determined using response surface methodology (RSM). The effects of sugar content (25-35%), oil content (10-20%), baking temperature (160-180 °C), and time (37.5-42.5 min) on textural characteristics (hardness, chewiness), volume properties (volume index, symmetry index, specific volume), color attributes (L* and a* values), polyphenol content, antioxidant capacity and sensory qualities (appearance, mouthfeel, and overall acceptability) of cakes were investigated. The sugar content and baking temperature were found to have a significant effect on all responses. The optimum values for the independent variables were determined to be 31.195% for sugar, 12.044% oil, 180 °C baking temperature, and 42.5 min baking time. The regression models' suitability was established by verifying the optimum values. The high quality cake obtained with quinoa flour may set a new trend in the gluten-free product market.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13197-022-05406-3.