Chemical properties and sensory evaluation of cakes made from corn-chickpea flour with reduced gluten content

抄録

This study explored the effects of chickpea flour (CkpF) supplementation on corn cakes’ nutritional content, amino acid profile, texture, antioxidant activity, and sensory qualities. Chickpea flour notably increased the fat, protein, and ash content, with the (corn flour) CF + CkpF3 sample (40 % CkpF) showing the highest levels—22.10 % protein, 3.71 % fat, and 2.23 % ash versus the control’s (0 % CkpF) 10.50 %, 1.9 %, and 1.51 %. The supplementation reduced fiber and carbohydrates while enhancing essential amino acids, particularly in the CF + Ckp3 sample. Textural improvements included greater hardness, cohesion, and chewiness, and antioxidant activity increased significantly to 71.70 % in CF + Ckp3 compared to 21.30 % in the control. Sensory evaluations indicated better taste, texture, and overall acceptability, though the pale brown color from chickpea flour slightly diminished visual appeal. These findings suggest chickpea flour is a beneficial ingredient for improving the nutritional and sensory properties of gluten-free baked goods.