| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 106 === Celiac disease is a permanent auto-immune enteropathy, which is triggered in genetically predisposed individuals by the ingestion of dietary gluten. To date, the only available treatment for celiac disease is strict adherence to a gluten-free diet, however, gluten-free products have been known to have lower nutritional value, poor volume and texture than gluten products. Therefore, the aim of this study is to investigate the effectiveness of the addition of chia seeds in the batter’s properties relating to the technological and nutritional quality of gluten-free cakes. In terms of physical properties, it has been found that when the cake is supplemented with 10% chia seeds, the highest central height and volume index is achived. Using these results, the cake which was supplemented with 10% chia seeds that were treated with pre-hydration and oil reduction were investigated. It was found that pre-hydrated chia seeds can achieve a better central height and volume index of the cake. On the other hand, as the chia seeds flour substitute ratio increased, the batter viscosity and the cake hardness also increased while the batter density, cake brightness, cohesiveness and resilience decreased. In terms of nutritional value, as the chia seeds flour substitute ratio increased, the content of crude protein, crude fat, and ash increased. According to the results of fatty acid analysis, the most significant content of the fatty acids was α-linolenic acid. It was also found that the total phenolics content, DPPH radical scavenging activity and reducing power increased as the amount of chia seeds increased. Other than the results of the sensory evaluation there was no significant difference when comparing the 10% pre-hydrated chia seeds with the regular rice cake and wheat cake, thus indicating the development potential of this series of products.
|
|---|
