Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

Abstract

The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Arabic (GA) was supplemented in three levels (0.1, 0.5, and 1%, w/w) while fat was simultaneously reduced at 25, 50, and 75% (w/v) during the preparation of 100% gluten-free quinoa cakes (GFQCs). A coupling effect of 1% GA and 50% lower fat was successfully applied to inhibit AA up to 83%, fat oxidation up to 64%, and browning intensity up to 59.1% without impairing the baking performance. Moreover, supplementation of 1% GA produced softer and lighter QFQCs, which was similar to 100% wheat cakes. The odor intensity detected by electronic nose technique was also lowered in QFQCs. Consequently, the current work serves the worldwide demand for gluten-free bakery products having healthier profile with low fat oxidation and AA formation.

Keywords

• gluten-free cake
• quinoa
• hydrocolloid
• acrylamide
• fat reduction