| Title |
Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation
|
|---|---|
| Published in |
Journal of Food Science and Technology, May 2018
|
| DOI | 10.1007/s13197-018-3183-1 |
| Pubmed ID | |
| Authors |
Dipika Agrahar-Murugkar, Aiman Zaidi, Shraddha Dwivedi |
| Abstract |
The aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm3) as compared to T1 (437.1 cm3) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly (p < 0.05) higher in case of phosphorous (224.0 mg/100 g) and iron content (7.39 mg/100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 64 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 64 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 7 | 11% |
| Student > Bachelor | 7 | 11% |
| Student > Doctoral Student | 6 | 9% |
| Researcher | 5 | 8% |
| Student > Ph. D. Student | 5 | 8% |
| Other | 6 | 9% |
| Unknown | 28 | 44% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 13 | 20% |
| Engineering | 5 | 8% |
| Nursing and Health Professions | 4 | 6% |
| Environmental Science | 3 | 5% |
| Chemical Engineering | 2 | 3% |
| Other | 5 | 8% |
| Unknown | 32 | 50% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 26 July 2018.
All research outputs
#20,527,576
of 23,096,849 outputs
Outputs from Journal of Food Science and Technology
#1,111
of 1,455 outputs
Outputs of similar age
#287,372
of 326,413 outputs
Outputs of similar age from Journal of Food Science and Technology
#37
of 58 outputs
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