米粉(100%,97.4%,94.7%,用89.5%(w/w))和秋葵粉(2.6%-10.5%)代替小麦粉制作无麸质雪纺饼。黄秋葵粉的添加对理化性质的影响,颜色,纹理,水分含量,总酚含量,抗氧化剂,并对蛋糕的感官评分进行评价。面糊粘度,耐嚼,灰,蛋白质,脂肪,总酚类物质,随着黄秋葵粉的添加,蛋糕的抗氧化活性(1,1-二苯基-z-吡啶酰肼水合物和还原力)呈上升趋势。含有5.3%秋葵粉的无麸质雪纺蛋糕与对照和用小麦粉制成的雪纺蛋糕相比显示出显著(p<0.05)更高的蛋白质和灰分含量。然而,中心高度,体积指数,L*,a*,和b*值,无麸质蛋糕的白色指数随秋葵粉含量的增加而降低。用2.6%-5.3%秋葵粉代替的小麦和无麸质雪纺饼的感官特性没有差异(p>0.05)。然而,与其他无麸质蛋糕相比,5.3%秋葵粉添加蛋糕的感官评分更高。尽管补充了10.5%秋葵粉的无麸质雪纺蛋糕的总体可接受性低于所有蛋糕样品(2.84)(p<0.05),它仍然被消费者所接受。通过掺入小于10.5%的秋葵粉可以加工具有高营养成分和抗氧化活性的无麸质大米雪纺饼,以增加无麸质食品的多样化。添加大量秋葵粉的无麸质蛋糕会产生含水量高的蛋糕,总酚含量,1,1-二苯基-Z-吡啶酰肼水合物自由基清除活性,降低功率,硬度,耐嚼,凝聚力,面糊粘度,灰,和粗蛋白含量通过主成分分析。
Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%-5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis.