Enrichment of Gluten-free Cakes with Grape Molasses and Bioactive Rich Ingredients

Abstract

In this study, the sugar used in the gluten-free cake was substituted with 75% grape molasses. Inaddition, the gluten-free flour mixture used in the cake formulation was prepared as a combination of riceflour (75%), chickpea flour (15%)and carrot flour (10%). This mixture was replaced separately with 5% grapeseed, pomegranate seed, flaxseed, poppy seed and turmeric to improve the nutritional composition of glutenfreecakes. Supplemented cakes contained higher ash, crude protein, total phenolic content and antioxidantactivity values than gluten-free control sample. Cake samples containing pomegranate seed and flaxseedhad higher contents of Ca, P and K than control cakes. In addition, flaxseed and poppy seed containing cakeswere found richer in terms of Mn and Mg than control. Utilization of grape molasses together with grape seed,pomegranate seed, flaxseed, poppy seed and turmeric in formulation caused a reduction in volume index ofcake samples. The hardness values of the gluten-free cakes were generally higher than that of the control.Cakes containing flaxseed and poppy seed scored higher in sensory analysis than other substituted samples.Based on these results, the use of grape molasses with flaxseed and poppy seed can be recommended forthe production of gluten-free cakes with acceptable sensory properties and high total phenolic content andantioxidant activity.