فهرست نشریات علمی دسترسی آزاد ایران

This study examined the impact of substituting rice flour with quinoa powder at varying proportions (0–100%) onthe physicochemical, textural, and sensory attributes of gluten-free cakes. The cake batter exhibited pseudoplasticflow behavior, with viscosity increasing at higher substitution levels. Substitution with quinoa powder significantlyincreased cake weight and reduced baking loss (p < 0.05). Furthermore, it exerted a significant effect on cake volumeand density (p < 0.05), with volume increasing from 11.4 to 20.3 cm³ and density decreasing from 975.9 to 639.3kg/m³. Cakes formulated with higher levels of quinoa powder exhibited increased moisture (from 13.83% to17.25%) and ash content (from 0.86% to 1.51%). The highest acidity (0.92%) and lowest pH (6.62) were recordedin the sample made with 100% quinoa powder. As the level of quinoa powder substitution increased, both the totalphenolic content (TPC) and antioxidant capacity (AC) of the cakes showed a corresponding increase, with thesample containing 100% quinoa powder exhibiting the highest TPC (1222.5 µg GAE/g) and the lowest AC(91.64%). Replacing rice flour with quinoa powder significantly affected cake color indices, leading to reducedlightness and yellowness and increased redness in both crust and crumb. The protein content of the cakes alsoincreased proportionally (up to 9.45% in the 100% quinoa). Quinoa powder substitution reduced crust hardness(from 0.54 to 0.28 N) and, up to a 50% level, maintained favorable sensory attributes. Quinoa powder substitutionimproved the textural properties of cakes by enhancing cohesiveness and springiness, while reducing firmness andchewiness.