Nutritional value of gluten-free rice and bean based cake mix

ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.

摘要：无麸质食品（gluten-free foods）是国内外市场的增长型趋势，有助于提升健康水平与生活品质，尤其惠及乳糜泻患者群体。本研究旨在以碎米粉、玉米淀粉及挤压裂豆粉替代小麦粉，研发新型无麸质食品，并对低成本工业副产物实现增值利用。本研究研发了一款新型食品，并对其组分的营养特性及烘焙过程中的变化进行了分析。所制备的烘焙蛋糕可作为优质蛋白质来源，具备优异的淀粉与蛋白质消化率，且抗营养因子（antinutritional factors）含量较低，尤以单宁（tannins）最为突出。在无麸质蛋糕预拌粉中添加挤压豆粉，可提升蛋白质消化率与总膳食纤维含量，同时提高灰分、铁及锌的含量。