Optimization of Functional Gluten-Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via...

Area of Science:

• Food Science and Technology
• Nutritional Science
• Materials Science

Background:

• Gluten-containing grains (wheat, barley, rye) trigger celiac disease (CD), non-celiac gluten sensitivity (NCGS), and wheat allergies (WA).
• Rice is a viable gluten-free alternative, but its flour-based products require technological enhancement for improved quality.
• Coconut flour (CF) and xanthan gum (XG) show potential to improve fiber content, texture, and functional properties of gluten-free baked goods.

Purpose of the Study:

• To investigate the impact of substituting rice flour (RF) with CF and XG on the physical, chemical, and sensory properties of gluten-free cakes.
• To develop optimized formulations for gluten-free cakes using response surface methodology, ensuring viability for individuals with gluten-related disorders.

Main Methods:

• A response surface D-optimal mixture design was employed with 17 experimental runs.
• Variables included Sadri Hashemi rice flour (RF) (15.60%-31.19%), low-fat desiccated coconut flour (CF) (0%-15.59%), and xanthan gum (XG) (0%-0.31%).
• Eleven responses (e.g., viscosity, color, water activity, texture, volume, sensory acceptance) were analyzed using regression models.

Main Results:

• Significant models (p < 0.0001) were developed for all analyzed responses, with R² > 0.85.
• CF and XG significantly increased batter viscosity and specific weight, while decreasing cake volume index.
• Optimal levels of CF improved sensory acceptance (color, taste, texture, overall) and increased moisture and texture hardness, whereas XG reduced sensory attributes.

Conclusions:

• The study successfully developed valid regression models to predict gluten-free cake quality and sensory properties.
• An optimized gluten-free cake formula (23.395% RF, 7.795% CF, 0% XG) achieved an 88.0% desirability score.
• This research provides a viable gluten-free cake product, enhancing options for individuals managing gluten-related disorders.