Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

Abstract Reaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people. This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a source of sugar, in gluten-free cake formulation. Specific volume and density ranged between 1.48-2.04 mL/g and 4.89-6.54 g/mL in persimmon powder substituted cakes, respectively, whereas it was 2.08 mL/g and 5.06 g/mL in control cake. Substitution of sugar with 20 and 40% persimmon powder resulted in statistically comparable cakes with control in terms of specific volume and density. Springiness, cohesiveness and resilience decreased; hardness and chewiness increased by increasing persimmon powder substitution. 20% persimmon powder substituted gluten-free cake was statistically similar to control cake in terms of hardness. Persimmon inclusion lead to enriched cakes with significantly higher total phenolic content (up to 304.2%), ferric reducing antioxidant power (up to 384.4%) and radical scavenging activity (up to 264.3%). Enriched gluten-free cakes with increased K, antioxidant activity, total phenolic content as well as favorable sensorial and physical properties were achieved by 20 and 40% persimmon powder substitution. This study can help socialization of celiac people outside their houses by providing nutritious cakes.

摘要：对于乳糜泻患者而言，获取可在户外（尤其是社交场合）食用的营养零食至关重要。本研究探讨了以柿粉（persimmon powder）作为糖源，部分替代无麸质蛋糕（gluten-free cake）配方中蔗糖的效果，替代比例分别设置为0%、20%、40%、60%及80%。添加柿粉替代蔗糖的蛋糕的比容（specific volume）与密度分别介于1.48~2.04 mL/g与4.89~6.54 g/mL之间，而对照组蛋糕的比容与密度分别为2.08 mL/g与5.06 g/mL。当柿粉替代比例为20%与40%时，所得蛋糕的比容与密度与对照组无统计学差异。随着柿粉替代比例提升，蛋糕的弹性（springiness）、黏聚性（cohesiveness）与回复性（resilience）均有所下降，而硬度（hardness）与咀嚼性（chewiness）则随之升高。当柿粉替代比例为20%时，无麸质蛋糕的硬度与对照组无统计学差异。添加柿粉可显著提升蛋糕的总酚含量（total phenolic content，最高可达304.2%）、铁还原抗氧化能力（ferric reducing antioxidant power，最高可达384.4%）与自由基清除活性（radical scavenging activity，最高可达264.3%），实现蛋糕的营养强化。通过将柿粉替代比例设置为20%与40%，可制得钾元素（K）含量提升、抗氧化活性与总酚含量更高，且感官与物理特性优良的强化型无麸质蛋糕。本研究通过开发营养丰富的无麸质蛋糕，可为乳糜泻患者的户外社交活动提供支持。