The Effect of Spinach Powder and Egg-Shell Powder on Physicochemical and Edible Qualities of Gluten-Free Cake

• DOI: 10.18502/jnfs.v5i1.2315
• Publication Date: 2020-02-03T08:04:30Z
• Authors: Sahar Asghari-pour; Mohammad Noshad; Behzad Nasehi; Parisa Ghasemi
• Keywords: Gluten free; Functional food

Background: Replacement of the gluten is one challenging issues in food industry, since producing nutritious and functionally acceptable gluten-free foods difficult. The cake a cereal-based product that attracts consumers due to its various flavors, long shelf-life, relatively low cost. Considering competition markets increased demand for functional natural products, efforts have been made improve nutritional properties cakes by modifying their composition. Methods: In this research, effect spinach powder (0-30 %) egg-shell (0-7%) was evaluated on physical characteristics (density, porosity, color, texture properties) (Total phenol, DPPH, Ash, moisture content, crude fiber, Mineral content) free-cake. Results: results indicated increasing reduced L* value, a* hardness, while it density, ash, mineral total antioxidant activity, overall acceptance. Increase phenol decreased On desirability function method, formulated with 11.78% 4% had most desired physicochemical quality. Conclusion: Overall, eggshell could offer promising sources improving acceptability cakes.