Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin

The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten-free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimics at the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten-free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness.