a b s t r a c tThe effect of different fibers, added individually or in combination, to improve the functional properties of gluten-free layer cakes was examined. Soluble (inulin and guar gum), and insoluble (oat fiber) fibers were used to replace up to 20% of rice flour in gluten-free layer cakes formulation. The incorporation of fibers increased the batter viscosity, with the exception of inulin. Fiber enriched gluten-free cakes containing blends of oat fibereinulin resulted in improved specific volume. Significantly brighter crust and crumb was obtained in the presence of fibers, excepting the crumb of oateguar gum containing cake. Fibers and its blends increased the crumb hardness; but the smallest effect was observed with the addition of oat, individually or combined with inulin. Enriched cakes increased significantly their dietary fiber content, which was connected to the nature of the fibers added. Fibers significantly affected the in vitro hydrolysis of starch fractions, being the most pronounced effect the decrease in the slowly digestible starch. Overall combination of oat fibereinulin resulted in better gluten-free cakes.

The aim of the study was to investigate the impact of incorporation of different legumes (chickpea, pea, lentil and bean) on quality, chemical composition and in vitro protein and starch digestibility of gluten-free layer cake (rice flour: legume flour, 50:50). The incorporation of legume flours increased the batter viscosity and, with exception of chickpea, resulted in higher specific cake volume than that in control. Chickpea and pea containing cakes had the brightest and the most yellowish crust. The legumes significantly increased the hardness and chewiness in the cakes, except with addition of lentil. Enriched cakes had higher total protein, available proteins, minerals, fat, as well as fiber content with except in the case of chickpeas. Legumes significantly affect the in vitro hydrolysis of starch fractions, decreasing the rapidly digestible starchs yielding a reduction in the eGI, except chickpea containing samples. Overall, considering physicochemical properties and nutritional quality, lentil flour incorporation resulting in the best gluten free cakes.

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The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest loss. The antioxidant capacity of the grains was similarly affected by the processing techniques. According to the amount of saponins, the grains were classified as bitter. Washing caused a reduction in these compounds, but the levels remained unchanged after cooking (with and without) pressure and toasting; however, they significantly increased after hydration. Cooking, especially with pressure, had greater effects than the other processes, and potentiated the functional properties of quinoa grains.