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The purpose of this research was to incorporate 0% to 30% chia seed flour into rice flour gluten‐free layer cake and evaluate its effect on nutritional qualities and physicochemical properties. The supplement of chia seed flour resulted in higher batter viscosity, hardness of gluten free layer cake, crude protein, fat, ash, α‐linolenic acid (increase up to 10.2% of total fatty acid), total phenolics content, and reducing power but the lower crust, crumb white index, cohesiveness, and resilience of gluten‐free layer cake was found. Substitution of rice flour with 10% prehydrated chia seed flour can achieve a higher center height and volume index of gluten‐free layer cakes. Higher carosine and angiotension I‐converting enzyme (ACE) inhibitory activity was observed in the supplement of 10% chia seed flour when compared to a rice flour layer cake. Gluten‐free layer cake with 10% prehydrated chia seeds flour had similar overall acceptability, texture, flavor, and odor scores except for lower appearance score to those of gluten‐free layer cake made with 100% rice flour and layer cake made with 100% wheat flour. Incorporation of 10% prehydrated chia seed flour results in more desirable volume index of gluten‐free layer cake and it is feasible for gluten‐free layer cake application. Gluten‐free layer cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of chia seed flour.

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Acid-soluble collagen (ASC) was extracted from the skin and meat of orbicular batfish (Platax orbicularis) cultured in deep-sea water (DSW) and shallow-sea water (SSW). The fish cultured in deep-sea water contained higher collagen content (42.14 mg/g) in meat than that cultured in shallow-sea water (33.67 mg/g) (p<0.05). The yield of ASC was 35.72% (dry weight basis) from the skin of DSW cultured fish being higher than that of the SSW cultured fish (25.9%). The collagen of the orbicular batfish cultured in DSW showed higher water-holding capacity and lower thermal denaturation temperature than those from SSW. Orbicular batfish collagens constituted α1-chain, α2-chain and β-chain were characterized as type I collagen. The collagen helices of DSW-cultured orbicular batfish were less stable than those of SSW-cultured orbicular batfish, due to the lower imino acid content.

The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.