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Preparation and quality characteristics of gluten‐free potato cake.

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Title: Preparation and quality characteristics of gluten‐free potato cake.
Authors: Li, Mei1,2,3 (AUTHOR), Sun, Hong‐Nan2,3 (AUTHOR) honey0329@163.com, Mu, Tai‐Hua2,3 (AUTHOR) honey0329@163.com, Tian, Shi‐Long1 (AUTHOR), Ji, Lei‐Lei2,3 (AUTHOR), Zhang, Du‐Qin4 (AUTHOR), Li, Shou‐Qiang1 (AUTHOR), Ge, Xia1 (AUTHOR), Cheng, Jian‐Xin1 (AUTHOR), Tian, Jia‐Chun1 (AUTHOR)
Source: Journal of Food Processing & Preservation. Nov2020, Vol. 44 Issue 11, p1-11. 11p.
Subjects: Gluten-free foods, Baking powder, Baked products, Potato products, Flour, Potatoes, Flavor, Dietary fiber
Abstract: This study aimed to assess the quality characteristics of potato gluten‐free cake. Sensory quality was most affected by the proportion of egg, followed by water and corn oil. The optimum formulation was potato flour 26.3g/100g, eggs 60 g/100 g, water 10 g/100 g, corn oil 3.0 g/100 g, salt 0.3 g/100 g, baking powder 0.2 g/100 g, and cream of tartar 0.2 g/100 g, with the sensory evaluation score 92.12. Compared with wheat cake, potato cake had lower fat and energy content, but higher dietary fiber, trace elements, and amino acids. Potato cake exhibited better texture and more volatile compounds than wheat cake. Electronic nose and tongue results showed a significant difference in flavor and taste between potato and wheat cakes. In addition, the antioxidant activity of potato cake was higher than wheat cake. In conclusion, potato flour is an ideal substitute for wheat flour in the manufacture of gluten‐free cake and potentially, other baked products. Practical applications: Celiac disease is a lifelong intolerance to the gliadin and glutenin protein components of wheat and to similar proteins found in rye, barley, and oats. Potato is a globally acceptable nutritious food and, therefore, an ideal raw material for gluten‐free food. In this study, potato powder was used to make potato flour cake and compared it with wheat flour cake, using single factor and orthogonal tests to optimize the cake formulation. A comprehensive evaluation was made, of appearance, quality, texture, nutrition, flavor, and stability to oxidation, so as to develop practical gluten‐free potato cake products, to expand the choice of gluten‐free foods, for the benefit of celiac disease sufferers. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Preparation and quality characteristics of gluten‐free potato cake.
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  Data: <searchLink fieldCode="AR" term="%22Li%2C+Mei%22">Li, Mei</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sun%2C+Hong‐Nan%22">Sun, Hong‐Nan</searchLink><relatesTo>2,3</relatesTo> (AUTHOR)<i> honey0329@163.com</i><br /><searchLink fieldCode="AR" term="%22Mu%2C+Tai‐Hua%22">Mu, Tai‐Hua</searchLink><relatesTo>2,3</relatesTo> (AUTHOR)<i> honey0329@163.com</i><br /><searchLink fieldCode="AR" term="%22Tian%2C+Shi‐Long%22">Tian, Shi‐Long</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ji%2C+Lei‐Lei%22">Ji, Lei‐Lei</searchLink><relatesTo>2,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Du‐Qin%22">Zhang, Du‐Qin</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Shou‐Qiang%22">Li, Shou‐Qiang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ge%2C+Xia%22">Ge, Xia</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cheng%2C+Jian‐Xin%22">Cheng, Jian‐Xin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Tian%2C+Jia‐Chun%22">Tian, Jia‐Chun</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="DE" term="%22Gluten-free+foods%22">Gluten-free foods</searchLink><br /><searchLink fieldCode="DE" term="%22Baking+powder%22">Baking powder</searchLink><br /><searchLink fieldCode="DE" term="%22Baked+products%22">Baked products</searchLink><br /><searchLink fieldCode="DE" term="%22Potato+products%22">Potato products</searchLink><br /><searchLink fieldCode="DE" term="%22Flour%22">Flour</searchLink><br /><searchLink fieldCode="DE" term="%22Potatoes%22">Potatoes</searchLink><br /><searchLink fieldCode="DE" term="%22Flavor%22">Flavor</searchLink><br /><searchLink fieldCode="DE" term="%22Dietary+fiber%22">Dietary fiber</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: This study aimed to assess the quality characteristics of potato gluten‐free cake. Sensory quality was most affected by the proportion of egg, followed by water and corn oil. The optimum formulation was potato flour 26.3g/100g, eggs 60 g/100 g, water 10 g/100 g, corn oil 3.0 g/100 g, salt 0.3 g/100 g, baking powder 0.2 g/100 g, and cream of tartar 0.2 g/100 g, with the sensory evaluation score 92.12. Compared with wheat cake, potato cake had lower fat and energy content, but higher dietary fiber, trace elements, and amino acids. Potato cake exhibited better texture and more volatile compounds than wheat cake. Electronic nose and tongue results showed a significant difference in flavor and taste between potato and wheat cakes. In addition, the antioxidant activity of potato cake was higher than wheat cake. In conclusion, potato flour is an ideal substitute for wheat flour in the manufacture of gluten‐free cake and potentially, other baked products. Practical applications: Celiac disease is a lifelong intolerance to the gliadin and glutenin protein components of wheat and to similar proteins found in rye, barley, and oats. Potato is a globally acceptable nutritious food and, therefore, an ideal raw material for gluten‐free food. In this study, potato powder was used to make potato flour cake and compared it with wheat flour cake, using single factor and orthogonal tests to optimize the cake formulation. A comprehensive evaluation was made, of appearance, quality, texture, nutrition, flavor, and stability to oxidation, so as to develop practical gluten‐free potato cake products, to expand the choice of gluten‐free foods, for the benefit of celiac disease sufferers. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1111/jfpp.14828
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 11
        StartPage: 1
    Subjects:
      – SubjectFull: Gluten-free foods
        Type: general
      – SubjectFull: Baking powder
        Type: general
      – SubjectFull: Baked products
        Type: general
      – SubjectFull: Potato products
        Type: general
      – SubjectFull: Flour
        Type: general
      – SubjectFull: Potatoes
        Type: general
      – SubjectFull: Flavor
        Type: general
      – SubjectFull: Dietary fiber
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      – TitleFull: Preparation and quality characteristics of gluten‐free potato cake.
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            NameFull: Li, Mei
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              Text: Nov2020
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              Y: 2020
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