Evaluation of gluten-free layer cake quality made with okara flour

-RINALDONI, ANA NOELIA; M.E. CAMPDERROS; MARIA VICTORIA OSTERMANN PORCEL; MANUEL GOMEZ PALLARES

Journal of Food Measurement and Characterization

Springer

Año: 2020 vol. 14 p. 1614 - 1622

2193-4126

In order to add value and develop alternatives for the use of okara, a by-product from the soy processing, this study examined the incorporation of 10 and 20% okara flour (OF) and its particle sizes effects (200, 500 and 1000 μm) on the characteristics of gluten-free layer cakes. Batter density and viscosity, cake characteristics (weight loss, specific volume, texture and color) and consumer acceptability were studied. By increasing the OF content batter density and viscosity increased. These changes resulted in a smaller specific volume of cakes with the greatest level substitution by OF. Textural properties of the samples revealed that cake hardness increased, while springiness and cohesiveness decreased in cakes with OF. Crust color of cakes enriched with OF were lighter, less reddish and less yellowish, while crumb color was not affected by the presence of OF. Cakes with 10%OF showed to have the highest acceptability. It was demonstrated that it is possible to make gluten-freelayer cake, using OF as partial substitution of rice flour, with good physical characteristics similar texture and acceptability to the control cake.