Optimization of Gluten-Free Cake Formulation Using Eggshell Powder as Flour and Raising Powder Substitute and Investigation of Some Physical, Chemical and Sensory Properties of Gluten-Free Cake
Project no. 27408 · Status: Kapanmış · 2023
Summary
<p>Eggshells and membranes, a major food industry waste, make up approximately 11% of the whole egg. Eggshells are low-cost. Eggshells can be used as an additional source of calcium in the diet due to the high bioavailability of the calcium they contain. In this project, the possibility of using eggshell powder as a substitute for rice flour and baking powder in gluten-free cakes was investigated. It was aimed to determine the optimum cake formulation and produce gluten-free cake as a result of using eggshell as a substitute for rice flour and baking powder in gluten-free cake formulation using a Face-Centered Composite Design. It has been determined that in order to produce a gluten-free cake with the desired properties in terms of specific volume, hardness, color (Lcrust* and Lcrumb* values), calcium content, ash content, and overall acceptability in optimization, eggshell powder should be used in the formulation as a substitute for rice flour and baking powder at the rate of 9.85% and 32.78%, respectively. Thus, a gluten-free cake that was rich in calcium, had high specific volume, ash content, brighter color and good sensory acceptability was obtained. Apart from these, the nutritional content of the gluten-free cake produced with the optimum formulation was also clarified. The project results have shown that eggshell powder is a good source that can be used as a substitute for rice flour and baking powder in gluten-free cakes.</p>