Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric

• DOI: 10.1111/jfpp.15148
• Publication Date: 2020-12-01T23:43:27Z
• Authors: Hacer Levent; Abdulvahit Sayaslan; Saliha Yeşil
• Keywords: Poppy; Gluten free; Grape seed

In this study, gluten-free flour mixture (75% rice + 15% chickpea 10% carrot flour) was replaced separately with 5% of grape seed, pomegranate flaxseed, poppy and turmeric to improve the nutritional composition cakes. Incorporation flaxseed caused a decrease in volume index compared control sample. The protein fat content cake samples prepared seed were found be higher than samples. Significant increases (p < .05) determined antioxidant activity total phenolic contents all supplementations. Flaxseed increased Ca, Mg, P hardness values use turmeric. Gluten-free cakes containing highly appreciated by panelists. Practical Applications Grape by-products food industry, seeds, flax are valuable ingredients due their rich bioactive substances. these additives improved People gluten-related disorders will have opportunity meet needs consumption products. Enrichment especially has revealed successful results terms both sensory properties. A new cereal-based products been developed for functional product market.