Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 42-55 |
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Tarighatkhah N, Gharekhani M. Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flour. FSCT 2025; 22 (161) :42-55
URL: http://fsct.modares.ac.ir/article-7-77428-en.html
URL: http://fsct.modares.ac.ir/article-7-77428-en.html
1- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran ,m.gharekhani@iaut.ac.ir
2- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran ,
Abstract: (176 Views)
This study aims to evaluate the effects of pre-treatments such as soaking-peeling, cooking, and roasting lentil seeds on the functional characteristics (water and oil absorption, and emulsification) of lentil flour. The optimal treatment was then selected and replaced with rice flour in gluten-free cake formulation to investigate its effects on functional, physical, qualitative, and sensory properties of the cake. Lentil seed flour was replaced with rice flour at levels of 30%, 50%, and 80%. The examination of different pretreatments revealed that cooked lentil flour exhibited the highest water absorption (2.00%), oil absorption (1.38%), and emulsification capacity (44.60%). Cooked lentil flour was chosen as the optimal treatment and incorporated into the gluten-free cake formulation. Results showed that increasing the amount of lentil flour replacement led to higher density, consistency of the dough, moisture, protein, and a* index of the cakes, while hardness, L* and b* indices decreased. Sensory evaluation results indicated that up to 50% replacement with cooked lentil flour did not significantly alter general acceptance. Therefore, based on the study's findings, it is suggested to replace 50% of rice flour with cooked lentil flour in gluten-free cake formulation.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/10/10 | Accepted: 2024/12/11 | Published: 2025/06/22
Received: 2024/10/10 | Accepted: 2024/12/11 | Published: 2025/06/22
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