Affiliation:
1. Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran
2. Department of Food Science and Technology, Faculty of Nutrition Science and Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
3. Research Center of Oils and Fats Kermanshah University of Medical Sciences Kermanshah Iran
Abstract
AbstractThis 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.