Utilization of Lupine, Corn, Quinoa and Banana Flours to Produce Nutritious Cake for Celiac Disease Patients

Abstract

This study aimed to produce a nutritious gluten-free cake in which lupine and corn flours were used as the main substitutes for traditional wheat flour. Chemical analyzes were conducting to the four types of flour as a comparison with standard of wheat flour. Rates of carbohydrates to corn flour, lupine flour, banana flour and quinoa flour consecutively (72.20, 34.76, 90.00, 64.16%) comparison with standers were (74.90%). while rates of protein to corn flour, lupine flour, banana flour and quinoa flour were (6.90, 32.00, 2.60,15.00%) but wheat flour was (10.30%) . Also significant were the variation rates of corn flour, lupine flour, banana flour and quinoa flour for lipids whereas were (3.50, 6.03, 0.82, 7.00%) for the stander, it was (1.60%). The sensory evaluation obtained by the consumer indicated that the control cake significantly received the highest score in overall impression, overall flavor, overall texture, puffiness, color and aftertaste. Although, treatments 5 significantly received the highest score in overall impression, flavor and aftertaste in comparison with other gluten free treatments, that represented that treatment 5 was the best of all gluten-free cakes.