Formulation and evaluation of gluten free cake premix
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
The objective of the present work was to formulate and evaluate the gluten free cake premix.
Four blends were developed in which 40 % buckwheat flour, 20% chickpea flour were at
constant levels, 10 to 30 % rice flour and 10 to 40 % plantain flour were taken. Blends were
analysed for physico chemical, functional properties, bioactive components and antioxidant
activities of blends. Cake premixes (T1, T2, T3 and T4) were prepared by adding sugar:
baking powder: baking soda: corn starch: GMS in ratio of 60: 5: 2.5: 1: 2 in all the four
blends. T3 premix was selected on the basis of evaluated parameters. The premix T3
contained 12.24% protein, 1.21% fat, 5.07% fiber and 69.45% carbohydrates whereas baked
cake from premix T3 contributed about 5.02% protein, 27.70% fat and 30.92% carbohydrates.
Textural attributes of cake from premix were comparable to nongluten cakes available in
market. Premix T3 was stored in aluminium laminates under ambient conditions for 4 months.
Cake premix remained acceptable in terms of quality (moisture content, water activity, free
fatty acid, peroxide value, total plate count and overall acceptability) with progression of
storage period. The moisture content decreased from 9.52% to 6.72%. Free fatty acid ranged
between 0.091% to 0.117%. Till 120 days peroxide value was increased upto 0.48 meq O2/kg.
The economics of premix revealed that price of cake premix is not only lower but also
nutritionally rich as compared to premixes available in market. Hence, the developed premix
will provide various nutritional and economic benefits to target consumers.
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Citation
Gurwinder Singh (2021). Formulation and evaluation of gluten free cake premix (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.