Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes
Nowadays, the increase in gluten-related diseases has raised the demand for gluten-free bakery products. However, these products often face technological, nutritional, and sensory quality issues. In this study, the functional properties of gluten-free cakes were improved by incorporating four differ...
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| Format: | Article |
| Language: | English |
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Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/8897828 |
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| author | Başak Öncel Ümmügülsüm Turgay Mehmet Sertaç Özer |
| author_facet | Başak Öncel Ümmügülsüm Turgay Mehmet Sertaç Özer |
| author_sort | Başak Öncel |
| collection | DOAJ |
| description | Nowadays, the increase in gluten-related diseases has raised the demand for gluten-free bakery products. However, these products often face technological, nutritional, and sensory quality issues. In this study, the functional properties of gluten-free cakes were improved by incorporating four different berry powders (raspberry, blackberry, strawberry, and black mulberry) at three different concentrations 2%, 4%, and 6%. The samples were evaluated based on their quality properties, and preference levels. Increasing the concentration of berry powders in the cake formulation resulted in a general decrease in specific volume, crude fiber, elasticity, cohesiveness, and moisture, whereas hardness and chewiness parameters increased (p<0.05). Moreover, black mulberry significantly improved the bioactive properties of the cake compared to other berry powders, with increases in total phenolic content (118.25–248.25 mg GAE/100 g), antioxidant activity (209.1–992.6 mg Trolox/kg), and total monomeric anthocyanin (1.02–7.86 mg/kg). As the amount of berry powder increased, the L and b values decreased, while the a value increased. Based on the sensory analysis results, the control sample was the least favored, while the sample with 4% black mulberry powder was the most preferred by the panelists. Consequently, increasing the concentration of black mulberry powder improved the nutritional, textural, and sensory properties of gluten-free cakes. |
| format | Article |
| id | doaj-art-bdf6a7dc97224d22a4ac25d0dd74014c |
| institution | DOAJ |
| issn | 1745-4557 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-bdf6a7dc97224d22a4ac25d0dd74014c2025-08-20T02:54:02ZengWileyJournal of Food Quality1745-45572025-01-01202510.1155/jfq/8897828Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free CakesBaşak Öncel0Ümmügülsüm Turgay1Mehmet Sertaç Özer2Department of Hotel, Restaurant and Catering ServicesDepartment of Food EngineeringDepartment of Food EngineeringNowadays, the increase in gluten-related diseases has raised the demand for gluten-free bakery products. However, these products often face technological, nutritional, and sensory quality issues. In this study, the functional properties of gluten-free cakes were improved by incorporating four different berry powders (raspberry, blackberry, strawberry, and black mulberry) at three different concentrations 2%, 4%, and 6%. The samples were evaluated based on their quality properties, and preference levels. Increasing the concentration of berry powders in the cake formulation resulted in a general decrease in specific volume, crude fiber, elasticity, cohesiveness, and moisture, whereas hardness and chewiness parameters increased (p<0.05). Moreover, black mulberry significantly improved the bioactive properties of the cake compared to other berry powders, with increases in total phenolic content (118.25–248.25 mg GAE/100 g), antioxidant activity (209.1–992.6 mg Trolox/kg), and total monomeric anthocyanin (1.02–7.86 mg/kg). As the amount of berry powder increased, the L and b values decreased, while the a value increased. Based on the sensory analysis results, the control sample was the least favored, while the sample with 4% black mulberry powder was the most preferred by the panelists. Consequently, increasing the concentration of black mulberry powder improved the nutritional, textural, and sensory properties of gluten-free cakes.http://dx.doi.org/10.1155/jfq/8897828 |
| spellingShingle | Başak Öncel Ümmügülsüm Turgay Mehmet Sertaç Özer Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes Journal of Food Quality |
| title | Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes |
| title_full | Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes |
| title_fullStr | Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes |
| title_full_unstemmed | Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes |
| title_short | Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes |
| title_sort | investigating the efficacy of different berry powders in alleviating texture and nutritional limitations in gluten free cakes |
| url | http://dx.doi.org/10.1155/jfq/8897828 |
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