Kılıç Aynur, Boz Hüseyin
Gastronomy and Culinary Arts Department, Tourism Faculty, Erzurum, 25240, Turkey.
Plant Foods Hum Nutr. 2025 May 2;80(2):118. doi: 10.1007/s11130-025-01354-3.
The aim of this study was to analyze the effect of chia (0-4 and 8%) and lentil flour (0-8 and 16%) on the physical, sensorial, and textural properties of maize starch cake. The results showed that the addition of gluten-free ingredients decreased the internal color L* and a* color values of cakes but increased the b* color values. In general, gluten-free ingredients positively affected the symmetry properties of the cake samples and symmetry index values of gluten-free cakes varied between 8.5 and 24.5 mm. The addition of chia flour decreased the hardness of the cake samples on the first day. Gluten-free ingredients caused a decrease in the hardness of the cake samples on all three days of storage. Adding chia and lentil flour to gluten-free cake formulations did not affect the chewiness of the cakes on the first day of storage, but reduced the chewiness of gluten-free cakes on the second and third days of storage. In the sensory evaluation, the most appreciated formulation by the panelists was the formulation containing 4% chia and 8% lentil flour. The results show that the properties of maize starch cake can be improved by the addition of chia and lentil flours.
本研究的目的是分析奇亚籽（0%、4%和8%）和小扁豆粉（0%、8%和16%）对玉米淀粉蛋糕的物理、感官和质地特性的影响。结果表明，添加无麸质成分会降低蛋糕的内部颜色L值和a值，但会增加b*值。总体而言，无麸质成分对蛋糕样品的对称性特性有积极影响，无麸质蛋糕的对称指数值在8.5至24.5毫米之间变化。添加奇亚籽粉在第一天降低了蛋糕样品的硬度。无麸质成分在储存的三天中均导致蛋糕样品硬度下降。在无麸质蛋糕配方中添加奇亚籽和小扁豆粉在储存第一天对蛋糕的咀嚼性没有影响，但在储存第二天和第三天降低了无麸质蛋糕的咀嚼性。在感官评价中，小组成员最欣赏的配方是含有4%奇亚籽和8%小扁豆粉的配方。结果表明，添加奇亚籽和小扁豆粉可以改善玉米淀粉蛋糕的特性。
