Exploring gluten-free cake: a comprehensive investigation of development, functionality, and structure
Main Article Content
Keywords
celiac disease, gluten-free products, rice bran, SEM, storage
Abstract
This study aimed to develop a cost-effective and nutritious gluten-free cake enriched with rice bran for introduction. Gluten-free cakes were prepared using rice flour (RF), maize flour (MF), and chickpea flour (CF) in different proportions. Following organoleptic evaluation, the T3 combination (40% RF, 40% MF, and 20% CF) was selected to incorporate varying percentages of rice bran (RB), namely 5%, 10%, and 15%. Chemical analysis revealed that the treatments caused a significant change in fiber (0.87–2.84%), fat (23.43–24.45%), and ash (0.16–1.52%) content with the addition of rice bran. Storage had a considerable impact on gluten-free, high-fiber cakes. The gluten-free cake formulated with 10% RF was the most acceptable. SEM analysis showed that porosity increased with higher concentrations of rice bran in the cakes. The results indicated that the functional properties of the gluten-free cake improved with the addition of 10% rice bran to the composite flour used in cake preparation.
References
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Ayadi, M.A., Abdelmaksoud, W., Ennouri, M., & Attia, H. (2009). Cladodes from Opuntiaficus indica as a Source of Dietary Fiber: Effect on Dough Characteristics and Cake Making. Indust. Crops Prod. 30: 40–47. https://doi.org/10.1016/j.indcrop.2009.01.003
Banureka, V.D., & Mahendran. T. (2009). Formulation of wheat Soybean biscuit and their and their quality characteristics. Trop. Agri. Res. & Exten. 12(2): 11–15. https://doi.org/10.4038/tare.v12i2.2791
Bhaduri, S. (2013). A Comprehensive Study on Physical Properties of Two Gluten-Free Flour Fortified Muffins. J. Food Proc. Tech. 4(7): 1–4. https://doi.org/10.4172/2157-7110.1000251
Bogue, J. & D. Sorenson, D. (2008). The marketing of gluten-free cereal products. In Gluten-free cereal products and beverages: Capriles, V.D., F.G. Santos & E.V. Aguiar (eds.), Elsevier, pp. 393– 411. https://doi.org/10.1016/B978-012373739-7.50019-8
Bruna, O., Tavares, I., Edson, P.S., Vera, S.N.S., Manoel, S., Elza I.I., & Clarissa, D. (2016). Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara. Food Sci. Tech. Campinas, 36(2): 296–-303. https://doi.org/10.1590/1678-457X.0083
De la Hera, E.M., Talegón, M.P., Caballero, P., & Gómez, M. (2013). Influence of maize flour particle size on gluten‐free breadmaking. J. Sci. Food and Agri., 93: 924–932. https://doi.org/10.1002/jsfa.5826
Dhingra, D., Chopra, S., & Rai, D.R. (2012). Stabilization of Raw Rice Bran using Ohmic Heating. Agri. Res., 1(4): 392–398. https://doi.org/10.1007/s40003-012-0037-3
Ergin, A., & Herken. E.N. (2012). Use of various flours in gluten-free biscuits. J of Food, Agri. & Enviro., 10(1): 128–131.
Gómez, M., Moraleja, A., Oliete, B., Ruiz, E., & Caballero, P.A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Sci. & Tech., 43(1): 33–38. https://doi.org/10.1016/j.lwt.2009.06.026
Giwa, E.O., & Abiodun, V. (2010). Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize. African J of Food Sci. & Tech., 1(5): 116–119.
Hayta, M.E.H.M.E.T., & Hendek E.M. (2018). Evaluation of micro-textural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life. J Food Sci. & Tech., 55(1): 1–9. https://doi.org/10.1007/s13197-017-2823-1
Kumarasiri, U.W.L.M., Jayaweera, A.M.U.T., & Premakumar, K. (2018). Storage Condition Evaluation of Biscuits Prepared by Composite Flour. Inter. J of Res. Pub., 10(1): 11–11.
Larmond, E. (1977). Laboratory methods for sensory evaluation of food (Publication No.1637). Research Branch, Canada Dept. of Agriculture. Publication No.1637. Ottawa, Canada
Lu, T.M., Lee, C.C., Mau, J.L., & Lin, S.D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chem. 119(3): 1090–1095. https://doi.org/10.1016/j.foodchem.2009. 08.015
Maggio, A., & Orecchio, S. (2018). Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People. Foods. 7(6): 95. https://doi.org/10.3390/foods7060095
Mancebo, C.M., Merino, C., Martínez, M.M., & Gómez, M. (2015). Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. J of Food Sci. & Tech., 52: 6323–6333. https://doi.org/10.1007/s13197-015-1769-4
Mancebo, C.M., Rodriguez, P., & Gomez, M. (2016). Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. LWT-food Sci. & Tech, 67: 127–132. https://doi.org/10.1016/j.lwt.2015.11.045
Melini, F., Melini, V., Luziatelli, F. & Ruzzi, M. (2017). Current and forward‐looking approaches to technological and nutritional improvements of gluten‐free bread with legume flours: A critical review. Comprehensive Reviews in Food Sci. & Food Safety, 16: 1101–1122. https://doi.org/10.1111/1541-4337.12279 Muhimbula, H.S., Issa-Zacharia, A., & Kinabo, J. (2011). Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania. African J of Food Sci., 5(1): 26–31.
Neha, M., & Ramesh, C. (2012). Development of functional biscuit from soy flour & rice bran. Inter. J of Agri. & Food Sci., 2(1): 14–20.
Niewinski, M.M. (2008). Advances in celiac disease and gluten-free diet. J of American Diet. Assoc., 108(4): 661–672. https://doi. org/10.1016/j.jada.2008.01.011
Paesani, C., Bravo-Núñez, Á., & Gómez, M. (2021). Effect of sta-bilized wholegrain maize flours on the quality characteris-tics of gluten-free layer cakes. LWT, 135: 109959. https://doi.org/10.1016/j.lwt.2020.109959
Phongthai, S., D’Amico, S., Schoenlechner, R., & Rawdkuen, S.S. (2016). Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. J of Cereal Sci., 72: 38–45. https://doi.org/10.1016/j.jcs.2016.09.015
Phimolsiripol, Y., Mukprasirt, A., & Schoenlechner, R. (2012). Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J of Cereal Sci., 56: 389–395. https://doi.org/10.1016/j.jcs.2012.06.001
Sharif, M.K., Butt, M.S., Anjum, F.M., & Nawaz, H. (2009). Preparation of fiber and mineral enriched defatted rice bran supplemented cookies. Pakistan J of Nutr., 8(5): 571–577. https://doi.org/10.3923/pjn.2009.571.577
Sharma, H.R. & Chauhan, G.S. (2002). Effect of stabilized rice bran fenugreek blends on the quality of breads and cookies. J. Food Sci. Nutr. 39: 225–233.
Šmídová, Z. & J. Rysová. (2022). Gluten-free bread and bakery products technology. Foods, 11: 480. https://doi.org/10.3390/ foods11030480 Steel, R.G.D., Torrie, J.H., & Dickey. D. (1997). Principles and Procedures of Statistics. A biometrical approach, (3rd ed., pp. 132–134). McGraw Hill Book Company Inc., New York.
Sudha, M.L., Baskaran, V., & Leelavathi, K. (2007). Apple Pomace as a Source of Dietary Fiber and Polyphenols and Its Effect on the Rheological Characteristics and Cake Making. Food Chem., 104: 686–692. https://doi.org/10.1016/j.foodchem.2006.12.016
Terazono, A., Oguchi, M., Yoshida, A., Medina, R.P., Ballesteros, F.C. (2017). Material Recovery and Environmental Impact by Informal E-Waste Recycling Site in the Philippines. In: M. Matsumoto, K. Masui, S. Fukushige, & S. Kondoh (eds.), Sustainability through innovation in product life cycle design (pp. 231–240). Eco Production. Springer. https://doi. org/10.1007/978-981-10-0471-1_14
Torbica, A., Hadnađev, M., & Hadnađev, T.D. (2012). Rice and buckwheat flour characterisation and its relation to cookie quality. Food Res. Inter. 48: 277–283. https://doi.org/10.1016/j. foodres.2012.05.001
Toth, M., Vatai, G., & Koris, A. (2020). Consumers’ acceptance, satisfaction in consuming gluten-free bread: A market survey approach. Int. J. Celiac Dis., 8: 44–49.
Wilderjans, E., Luyts, A., Goesaert, H., Brijs, K., & Delcour, J.A. (2010). A Model Approach to Starch and Protein Functionality in a Pound Cake System. Food Chem., 120: 44–51. https://doi.org/10.1016/j.foodchem.2009.09.067
Xhakollari, V., Canavari, M., & Osman, M. (2019). Factors affecting consumers’ adherence to gluten-free diet, a systematic review. Trends in Food Sci. & Tech., 85: 23–33. https://doi.org/10.1016/j.tifs.2018.12.005
Younas, A., Bhatti, M.S., Ahmed, A., Randhawa, M.A. (2011). Effect of rice bran supplementation on cookie baking quality. Pakistan J of Agri. Sci., 48(2): 129–134.
Ahmed, M., Hussein, S., Nefisa, A., Hegazy, K., Thanaa, A., & Ibrahim, A. (2012). Production and Evaluation of Gluten-Free Cakes. Australian Journal of Basic and Applied Sciences, 6Australian J Basic and Applied Sci. 6(12): 482–491.
Al-Toma, A., Volta, U., Auricchio, R., Castillejo, G., Sanders, D.S., Cellier, C., Mulder, C.J. et al. (2019). European society for the study of coeliac disease (esscd) guideline for coeliac disease and other gluten-related disorders. United European Gastroenterol. J., 7: 583–613. https://doi.org/10.1177/2050640619844125
Anderson, J.W., Deakins, D.A., Floore, T.L., Smith, B.M., & Whitis, S.E. (1990). Dietary fiber and coronary heart dis-ease, Crit. Rev. Food Sci. Nutr. 29(5): 140–147. https://doi. org/10.1080/10408399009527518
AOAC. (2005). Association of Official Analytical Chemists (2005). Official methods of Analysis (18th ed.,). A.O.A.C., Arlington, Virginia, 2220 Washington, DC, USA.
Arab, E.A.A., Helmy, I.M.F., & Bareh, G.F. (2010). Nutritional evaluation and functional properties of chickpea flour and the improvement of spaghetti produced from it. J. American Sci. 6(10):1055–1072.
Arendt, E.K., O’Brien, C.M., Schober, T., Gormley, T.R., & Gallagher, E. (2002). Development of gluten-free cereal products. Farm and Food. 12: 21–27.
Azizah, A.H., Sulaiman, A.R.R., Osman, A., & Saari, N. (2007). Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. J. Food Comp. and Analy. 20(7): 627–637. https://doi.org/10.1016/j.jfca.2007.01.005
Ayadi, M.A., Abdelmaksoud, W., Ennouri, M., & Attia, H. (2009). Cladodes from Opuntiaficus indica as a Source of Dietary Fiber: Effect on Dough Characteristics and Cake Making. Indust. Crops Prod. 30: 40–47. https://doi.org/10.1016/j.indcrop.2009.01.003
Banureka, V.D., & Mahendran. T. (2009). Formulation of wheat Soybean biscuit and their and their quality characteristics. Trop. Agri. Res. & Exten. 12(2): 11–15. https://doi.org/10.4038/tare.v12i2.2791
Bhaduri, S. (2013). A Comprehensive Study on Physical Properties of Two Gluten-Free Flour Fortified Muffins. J. Food Proc. Tech. 4(7): 1–4. https://doi.org/10.4172/2157-7110.1000251
Bogue, J. & D. Sorenson, D. (2008). The marketing of gluten-free cereal products. In Gluten-free cereal products and beverages: Capriles, V.D., F.G. Santos & E.V. Aguiar (eds.), Elsevier, pp. 393– 411. https://doi.org/10.1016/B978-012373739-7.50019-8
Bruna, O., Tavares, I., Edson, P.S., Vera, S.N.S., Manoel, S., Elza I.I., & Clarissa, D. (2016). Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara. Food Sci. Tech. Campinas, 36(2): 296–-303. https://doi.org/10.1590/1678-457X.0083
De la Hera, E.M., Talegón, M.P., Caballero, P., & Gómez, M. (2013). Influence of maize flour particle size on gluten‐free breadmaking. J. Sci. Food and Agri., 93: 924–932. https://doi.org/10.1002/jsfa.5826
Dhingra, D., Chopra, S., & Rai, D.R. (2012). Stabilization of Raw Rice Bran using Ohmic Heating. Agri. Res., 1(4): 392–398. https://doi.org/10.1007/s40003-012-0037-3
Ergin, A., & Herken. E.N. (2012). Use of various flours in gluten-free biscuits. J of Food, Agri. & Enviro., 10(1): 128–131.
Gómez, M., Moraleja, A., Oliete, B., Ruiz, E., & Caballero, P.A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Sci. & Tech., 43(1): 33–38. https://doi.org/10.1016/j.lwt.2009.06.026
Giwa, E.O., & Abiodun, V. (2010). Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize. African J of Food Sci. & Tech., 1(5): 116–119.
Hayta, M.E.H.M.E.T., & Hendek E.M. (2018). Evaluation of micro-textural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life. J Food Sci. & Tech., 55(1): 1–9. https://doi.org/10.1007/s13197-017-2823-1
Kumarasiri, U.W.L.M., Jayaweera, A.M.U.T., & Premakumar, K. (2018). Storage Condition Evaluation of Biscuits Prepared by Composite Flour. Inter. J of Res. Pub., 10(1): 11–11.
Larmond, E. (1977). Laboratory methods for sensory evaluation of food (Publication No.1637). Research Branch, Canada Dept. of Agriculture. Publication No.1637. Ottawa, Canada
Lu, T.M., Lee, C.C., Mau, J.L., & Lin, S.D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chem. 119(3): 1090–1095. https://doi.org/10.1016/j.foodchem.2009. 08.015
Maggio, A., & Orecchio, S. (2018). Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People. Foods. 7(6): 95. https://doi.org/10.3390/foods7060095
Mancebo, C.M., Merino, C., Martínez, M.M., & Gómez, M. (2015). Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. J of Food Sci. & Tech., 52: 6323–6333. https://doi.org/10.1007/s13197-015-1769-4
Mancebo, C.M., Rodriguez, P., & Gomez, M. (2016). Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. LWT-food Sci. & Tech, 67: 127–132. https://doi.org/10.1016/j.lwt.2015.11.045
Melini, F., Melini, V., Luziatelli, F. & Ruzzi, M. (2017). Current and forward‐looking approaches to technological and nutritional improvements of gluten‐free bread with legume flours: A critical review. Comprehensive Reviews in Food Sci. & Food Safety, 16: 1101–1122. https://doi.org/10.1111/1541-4337.12279 Muhimbula, H.S., Issa-Zacharia, A., & Kinabo, J. (2011). Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania. African J of Food Sci., 5(1): 26–31.
Neha, M., & Ramesh, C. (2012). Development of functional biscuit from soy flour & rice bran. Inter. J of Agri. & Food Sci., 2(1): 14–20.
Niewinski, M.M. (2008). Advances in celiac disease and gluten-free diet. J of American Diet. Assoc., 108(4): 661–672. https://doi. org/10.1016/j.jada.2008.01.011
Paesani, C., Bravo-Núñez, Á., & Gómez, M. (2021). Effect of sta-bilized wholegrain maize flours on the quality characteris-tics of gluten-free layer cakes. LWT, 135: 109959. https://doi.org/10.1016/j.lwt.2020.109959
Phongthai, S., D’Amico, S., Schoenlechner, R., & Rawdkuen, S.S. (2016). Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. J of Cereal Sci., 72: 38–45. https://doi.org/10.1016/j.jcs.2016.09.015
Phimolsiripol, Y., Mukprasirt, A., & Schoenlechner, R. (2012). Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J of Cereal Sci., 56: 389–395. https://doi.org/10.1016/j.jcs.2012.06.001
Sharif, M.K., Butt, M.S., Anjum, F.M., & Nawaz, H. (2009). Preparation of fiber and mineral enriched defatted rice bran supplemented cookies. Pakistan J of Nutr., 8(5): 571–577. https://doi.org/10.3923/pjn.2009.571.577
Sharma, H.R. & Chauhan, G.S. (2002). Effect of stabilized rice bran fenugreek blends on the quality of breads and cookies. J. Food Sci. Nutr. 39: 225–233.
Šmídová, Z. & J. Rysová. (2022). Gluten-free bread and bakery products technology. Foods, 11: 480. https://doi.org/10.3390/ foods11030480 Steel, R.G.D., Torrie, J.H., & Dickey. D. (1997). Principles and Procedures of Statistics. A biometrical approach, (3rd ed., pp. 132–134). McGraw Hill Book Company Inc., New York.
Sudha, M.L., Baskaran, V., & Leelavathi, K. (2007). Apple Pomace as a Source of Dietary Fiber and Polyphenols and Its Effect on the Rheological Characteristics and Cake Making. Food Chem., 104: 686–692. https://doi.org/10.1016/j.foodchem.2006.12.016
Terazono, A., Oguchi, M., Yoshida, A., Medina, R.P., Ballesteros, F.C. (2017). Material Recovery and Environmental Impact by Informal E-Waste Recycling Site in the Philippines. In: M. Matsumoto, K. Masui, S. Fukushige, & S. Kondoh (eds.), Sustainability through innovation in product life cycle design (pp. 231–240). Eco Production. Springer. https://doi. org/10.1007/978-981-10-0471-1_14
Torbica, A., Hadnađev, M., & Hadnađev, T.D. (2012). Rice and buckwheat flour characterisation and its relation to cookie quality. Food Res. Inter. 48: 277–283. https://doi.org/10.1016/j. foodres.2012.05.001
Toth, M., Vatai, G., & Koris, A. (2020). Consumers’ acceptance, satisfaction in consuming gluten-free bread: A market survey approach. Int. J. Celiac Dis., 8: 44–49.
Wilderjans, E., Luyts, A., Goesaert, H., Brijs, K., & Delcour, J.A. (2010). A Model Approach to Starch and Protein Functionality in a Pound Cake System. Food Chem., 120: 44–51. https://doi.org/10.1016/j.foodchem.2009.09.067
Xhakollari, V., Canavari, M., & Osman, M. (2019). Factors affecting consumers’ adherence to gluten-free diet, a systematic review. Trends in Food Sci. & Tech., 85: 23–33. https://doi.org/10.1016/j.tifs.2018.12.005
Younas, A., Bhatti, M.S., Ahmed, A., Randhawa, M.A. (2011). Effect of rice bran supplementation on cookie baking quality. Pakistan J of Agri. Sci., 48(2): 129–134.
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Apr 7, 2025
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Javaria, S., Nadeem, M., Ayub, M., Nadeem, M. T. ., Arshad, M. S., Amir, R. M., Khalid, W., Qayyum, Q., Nisar, H., Nawaz, A., Kumar, A., Alsulami, T., & Khalid, M. Z. (2025). Exploring gluten-free cake: a comprehensive investigation of development, functionality, and structure. Italian Journal of Food Science, 37(2), 413-442. https://doi.org/10.15586/ijfs.v37i2.2773
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Javaria, S., Nadeem, M., Ayub, M., Nadeem, M. T. ., Arshad, M. S., Amir, R. M., Khalid, W., Qayyum, Q., Nisar, H., Nawaz, A., Kumar, A., Alsulami, T., & Khalid, M. Z. (2025). Exploring gluten-free cake: a comprehensive investigation of development, functionality, and structure. Italian Journal of Food Science, 37(2), 413-442. https://doi.org/10.15586/ijfs.v37i2.2773