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（celiac disease）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。本研究探究了以柿粉（persimmon powder）作为糖源，部分替代无麸质蛋糕（gluten-free cake）配方中的蔗糖的效果，设置的替代比例分别为0%、20%、40%、60%及80%。柿粉替代蛋糕的比容（specific volume）与密度分别处于1.48~2.04 mL/g与4.89~6.54 g/mL区间，而对照组蛋糕的比容与密度分别为2.08 mL/g与5.06 g/mL。以20%与40%柿粉替代蔗糖时，蛋糕的比容与密度在统计学上与对照组无显著差异。随着柿粉替代比例升高，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）则随之提升。采用20%柿粉替代的无麸质蛋糕，其硬度在统计学上与对照组无显著差异。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%），使蛋糕营养得到强化。通过20%与40%的柿粉替代比例，可制得强化了钾元素、抗氧化活性与总酚含量，且感官与物理特性均表现优良的无麸质蛋糕。本研究通过提供营养丰富的无麸质蛋糕，有助于乳糜泻患者安心外出参与社交活动。