Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes

Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is ric...

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Bibliographic Details
Published in:Current research in nutrition and food science 2016-10, Vol.4 (Special-Issue-October), p.197-204
Main Authors: Türker, Burcu, Savlak, Nazlı, Kaşıkcı, Müzeyyen
Format: Article
Language:English
Subjects:
Antioxidants
Autoimmune diseases
Baking
Bananas
Cakes
Celiac disease
Density
Dietary fiber
Dietary minerals
Disease
Flour
Food
Food production
Formulations
Gluten
Ingredients
Medical treatment
Minerals
Non-starch polysaccharides
Nutrients
Physical characteristics
Physical properties
Polysaccharides
Potassium
Product development
Rye
Saccharides
Seeds
Sensory evaluation
Specific volume
Starch
Substitutes
Vitamins
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Summary:Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provitamin A, carotenoid, B1, B2, C which are important for human health. In this research, it is aimed to develop nutritious and functional gluten free cake formulations by substituting green banana peel flour (GBPF) with rice flour (5%, 10%, 15% and 20%) and to investigate physical properties of GBPF substituted cakes. Cake volume, specific volume, density, baking loss and height of the cakes were in the range of 831.44 – 1034.11 cm3, 1.91-2.41 cm3/g, 0.41-0.52 g/cm3, 16.38-18.14% and 4.36-5.77 cm respectively. As a result, GBPF substituted gluten free cakes were successfully produced. Physical analyses of gluten free cakes showed that 5% and 10% GBPF substitution did not affect gluten free cake volume, specific volume, density and baking loss negatively. 5% and 10% GBPF substituted cakes were not different from control cake statistically (p>0.05). However, substitution levels of 15% and 20% resulted in poorer physical properties. Sensory analysis (data not shown) indicated that all GBPF substitution levels were acceptable, as determined by hedonic scala tests. By developing a nutritious gluten free cake alternative, it is expected to provide an alternative in the dietary diversity of individuals with celiac disease.
ISSN:2347-467X
2322-0007
DOI:10.12944/CRNFSJ.4.Special-Issue-October.25