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.