Feasibility study of preparation low calorie gluten-free quinoa cake using an all in one synbiotic cake mix containing Bacillus coagulanc and inulin

Celiac Patients should follow a strict gluten-free diet during the life, which causes many nutritional deficiencies. The aim of this study was to produce a functional quinoa-based gluten-free cake mix for glutensensitive people. For this purpose all components were added in powder form. Quinoa flour was used at three levels of 25, 27.5 and 30%, inulin was used as prebiotic and fat substitute at three levels of 2.4, 3.2 and 4% and the probiotic bacteria Bacillus coagulans was used (2×1011 cfu/g) in quinoa treatments. A commercial cake mix was used as a control sample. Appearance of cake mixes and nutritional properties (protein, fat, carbohydrates, ash, fiber and calories) of quinoa cakes were compared with control. The textural properties of cakes (adhesion, springness, cohesion, porosity, browning index and general acceptance) were examined and compared. Data analysis showed that some nutritional parameters including minerals, protein and crude fiber increased significantly in quinoa treatments and the fat, carbohydrate and calorie content was lower than the control sample. The trend of moisture reduction was slower than the control sample during four days refrigeration. With increasing the amount of quinoa, adhesion, cohesion, porosity and springiness decreased significantly and the browning index of cakes increased. The number of bacteria on the fourth day of refrigeration was sufficient to be considered as a probiotic product (4.5×107 cfu/g). The overall acceptance score of the treatment number 2 (T2) (containing 27.5% quinoa and 3.2 inulin) was not significantly different from the control sample. The composition of amino acids and fatty acids of T2 were more beneficient than control sample and its peroxide index was lower than control.