The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

Abstract

The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had the highest values, and the control sample had the lowest values. The moisture content of the gluten-free cakes was not in the range of the Iranian standard. The sample containing 20% quinoa flour showed the highest specific volume ( 2.88 ± 0.09 cm3/g) and the lowest hardness ( 259.33 ± 10.09 g) ( p < 0.05 ). L ∗ value varied from 72.09 to 79, and the gluten-free cakes had a darker color. All the cakes containing quinoa and amaranth flour showed low a ∗ and b ∗ values ( p < 0.05 ). Gluten-free cakes contain high amounts of unsaturated fatty acids (linoleic and linolenic acids) and minerals (iron, calcium, magnesium, and zinc). The results of the sensory evaluation showed that the sample containing 10% of amaranth and quinoa flour obtained the highest taste, aroma, color, appearance, and overall acceptability score compared to other treatments. In conclusion, it is possible to produce gluten-free cakes with quinoa and amaranth flour with sensory and physicochemical properties similar to wheat cakes. The formulations containing 20% and 30% quinoa were the best.

Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta

“…Analysis of variance (ANOVA) was performed by SPSS software (ver. 21) at a signifcance level of 0.05 (p < 0.05) [13].…”

“…Sanz-Penella et al [7] showed that replacing wheat four with amaranth increases the amounts of protein, fat, ash, dietary fber, and minerals. According to the fndings of Hamzehpour and Dastgerdi [13], the addition of amaranth four signifcantly increases the fber and protein content of the cake.…”

“…Water can be efective in reducing hardness by playing the role of a plasticizer. Also, the tendency of fbrous compounds to absorb water causes less gelatinization and recrystallization during storage, which ultimately leads to a reduction in hardness [13].…”

“…Some studies evaluated the enrichment of cereal products with amaranth, such as bread [6][7][8][9][10][11][12], cake [13], and pasta [3,14]. So far, very few studies have reported on the technological evaluation of pasta [3,14].…”

Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies

“…The inclusion of amaranth and quinoa flour in gluten-free bread formulations has demonstrated a minimal impact on texture and volume, resulting in bread loaves that achieve a 'moderately acceptable' rating in sensory evaluations, thereby assuring their incorporation without compromising overall quality contributing to the production of acceptable gluten-free bread [105,106]. Furthermore, quinoa and amaranth have been used in gluten-free cake formulations at different concentrations (from 0% to 30%) resulting in palatable and healthier products [107].…”