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- Title
Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit.
- Authors
Bahraminejad, Mahshid; Rostami, Omid; Heydari, Mahshid; Moradian, Mohammadhadi; Abdolmaleki, Khadije
- Abstract
This study aimed to produce and characterize a novel gluten‐free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples containing wheat flour with sugar and monk fruit were prepared for comparison. The gluten‐free cupcake without sucrose had a less specific volume and porosity index. To improve these properties, Cydonia oblonga (Cydonia Vulgaris) and Plantago ovata (Plantago genus) were used individually and in combination at concentrations of 1 and 2%. The cake containing no gum was made as a control as well. It was observed that addition of gums had positive effects on the specific volume, porosity index, and weight loss of cakes, but their incorporation increased their hardness. Based on the results, the fabrication of a novel and successful gluten‐free cupcake replaced with soy flour, monk fruit, and gum is possible.
- Subjects
FRUIT; QUINCE; CUPCAKES; CAKE; SUCROSE; SOY flour; FLOUR
- Publication
Food Science & Nutrition, 2024, Vol 12, Issue 2, p1268
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.3840