Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder
Celiac disease and wheat allergy are immune-responsive small bowel disorders that respond solely to the ingestion of gluten-fortified wheat or wheat flour. As a result, for those who are allergic to wheat flour or gluten, the primary treatment is a gluten-free or wheat-free diet. The goal of this re...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001537 |
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| author | Md. Abdul Halim Sulaiman Ali Alharbi Abdullah A. Alarfaj Mansour I. Almansour Mohammad Javed Ansari Most. Jebun Nessa Fahriha Nur A Kabir Anwara Akter Khatun |
| author_facet | Md. Abdul Halim Sulaiman Ali Alharbi Abdullah A. Alarfaj Mansour I. Almansour Mohammad Javed Ansari Most. Jebun Nessa Fahriha Nur A Kabir Anwara Akter Khatun |
| author_sort | Md. Abdul Halim |
| collection | DOAJ |
| description | Celiac disease and wheat allergy are immune-responsive small bowel disorders that respond solely to the ingestion of gluten-fortified wheat or wheat flour. As a result, for those who are allergic to wheat flour or gluten, the primary treatment is a gluten-free or wheat-free diet. The goal of this research is to develop a gluten-free cake with sweet potato and carrot powder, as well as to examine the Proximate analysis, mineral content, physical properties, and microbiological qualities determined using standard analytical procedures. To make cakes, instead of wheat flour, a combined formulation of 80 % sweet potato flour and 20 % carrot powder, 60 % sweet potato flour and 40 % carrot powder was incorporated into the cake ingredients. Quality evaluation of sample cakes was performed by physicochemical and storage properties. The proximate analysis of the data revealed that the cakes that were created contained adequate levels of protein, fiber, and carbohydrates with percentages ranging from 8.12 to 8.25 %, 3.19–4.19 %, and 36.03 to 38.25 %, respectively. Additionally, an appreciable amount of potassium, calcium, magnesium, phosphorus, and iron have been found in gluten-free cakes. There was color to the gluten-free cakes; L*, a*, and b* ranged from 42.66 to 43.60, 10.03 to 11.21, and 21.81 to 23.28, respectively. There is an assurance of a good color property because the hue and chroma values varied from 11.74 to 25.83 and from 41.02 to 78.03, respectively. The water activity (aw) value ranged from 0.854 to 0.870, which increased from 0.879 to 0.901 during storage. Furthermore, the microbial analysis revealed that the total viable count of all samples remained within the acceptable range after 8 days of storage. The findings of this study show that carrot powder and sweet potato flour can be used to overcome the limitations of gluten-free cakes and improve their nutritional quality. |
| format | Article |
| id | doaj-art-d46de66d4f0e4675a9d8467c412c8dcb |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-d46de66d4f0e4675a9d8467c412c8dcb2025-08-20T02:36:58ZengElsevierApplied Food Research2772-50222024-12-014210054310.1016/j.afres.2024.100543Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powderMd. Abdul Halim0Sulaiman Ali Alharbi1Abdullah A. Alarfaj2Mansour I. Almansour3Mohammad Javed Ansari4Most. Jebun Nessa5Fahriha Nur A Kabir6Anwara Akter Khatun7Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshDepartment of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Zoolog, College of Science, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Botany Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly) India, 244001Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshDepartment of Food Engineering, North Pacific International University of Bangladesh, Manikganj, BangladeshDepartment of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh; Corresponding author: Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh.Celiac disease and wheat allergy are immune-responsive small bowel disorders that respond solely to the ingestion of gluten-fortified wheat or wheat flour. As a result, for those who are allergic to wheat flour or gluten, the primary treatment is a gluten-free or wheat-free diet. The goal of this research is to develop a gluten-free cake with sweet potato and carrot powder, as well as to examine the Proximate analysis, mineral content, physical properties, and microbiological qualities determined using standard analytical procedures. To make cakes, instead of wheat flour, a combined formulation of 80 % sweet potato flour and 20 % carrot powder, 60 % sweet potato flour and 40 % carrot powder was incorporated into the cake ingredients. Quality evaluation of sample cakes was performed by physicochemical and storage properties. The proximate analysis of the data revealed that the cakes that were created contained adequate levels of protein, fiber, and carbohydrates with percentages ranging from 8.12 to 8.25 %, 3.19–4.19 %, and 36.03 to 38.25 %, respectively. Additionally, an appreciable amount of potassium, calcium, magnesium, phosphorus, and iron have been found in gluten-free cakes. There was color to the gluten-free cakes; L*, a*, and b* ranged from 42.66 to 43.60, 10.03 to 11.21, and 21.81 to 23.28, respectively. There is an assurance of a good color property because the hue and chroma values varied from 11.74 to 25.83 and from 41.02 to 78.03, respectively. The water activity (aw) value ranged from 0.854 to 0.870, which increased from 0.879 to 0.901 during storage. Furthermore, the microbial analysis revealed that the total viable count of all samples remained within the acceptable range after 8 days of storage. The findings of this study show that carrot powder and sweet potato flour can be used to overcome the limitations of gluten-free cakes and improve their nutritional quality.http://www.sciencedirect.com/science/article/pii/S2772502224001537CarrotSweet potatoGluten-free cakeProximal compositionMineralSensory |
| spellingShingle | Md. Abdul Halim Sulaiman Ali Alharbi Abdullah A. Alarfaj Mansour I. Almansour Mohammad Javed Ansari Most. Jebun Nessa Fahriha Nur A Kabir Anwara Akter Khatun Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder Applied Food Research Carrot Sweet potato Gluten-free cake Proximal composition Mineral Sensory |
| title | Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder |
| title_full | Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder |
| title_fullStr | Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder |
| title_full_unstemmed | Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder |
| title_short | Improvement and quality evaluation of gluten-free cake supplemented with sweet potato flour and carrot powder |
| title_sort | improvement and quality evaluation of gluten free cake supplemented with sweet potato flour and carrot powder |
| topic | Carrot Sweet potato Gluten-free cake Proximal composition Mineral Sensory |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001537 |
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