Physical and sensory characteristics of cake prepared with six whole-grain flours

Studies on gluten-free products reported on the following research are based on alternative refined flours, thus data on the development of nutrient-dense, whole-grain and fiber rich gluten free baked goods with sensory and quality properties similar to those baked goods containing gluten are lacking. This study aimed to develop a gluten-free cake with flour of cowpea, quinoa, proso millet, chickpeas, flaxseed and white rice. We assessed the chemical composition of the cake, including the content of minerals, the texture profile, and the sensory profile. The content of protein showed an increase of 3% when compared to cakes sold in regular shops. The contents of iron, magnesium and zinc represented, respectively, 26, 34.2 and 20% of Daily Reference Intake, which enables this cake to be considered as a source of these minerals. The analysis of sensory characteristics of the cake showed hedonic percentages higher to “liked very much”. The acceptance index was 84%, which indicates that the product is sensorially accepted. Therefore, the cake made with six whole-grain flours is a viable alternative as a gluten-free food and as a source of minerals and proteins.