Effect of rice flour substitution with chickpea on staling of gluten-free cake

Celiac disease is an autoimmune disorder in which the patient is permanently exposed to gluten intolerance during their life. The only effective method for celiac disease is strict adherence to a gluten-free diet. So, attention to the high quality food production without gluten is important. The aim of this study was evaluation of quality and textural properties (moisture, water activity, textural properties, and thermal analysis) of gluten-free cake produced by rice flour (R) with different percent of chickpea flour (C) as a substituent. The effects of different percent of chickpea flour as a substituent for the rice flour as follows: 0.0% of C (R100), 30% of C (R30C70), 50% of C (RC50), 70% of C (R70C30), and 100% of C (C100), during storage (1, 7, and 14 days) on moisture content, water activity, textural and thermal properties of cake were investigated. During storage, moisture of crumb of the samples decreased (P˂0.05), whereas moisture of crust increased (P˂0.05). The sample RC50 showed the least changes of crumb moisture content. No significant changes in water activity (P˂0.05) of most samples were observed, and in a few samples, water activity of samples decreased during storage. The sample RC50 had the least water activity changes. The firmness of samples increased during storage, however this increment was not significant (P˂0.05) in the case of RC50. Adhesiveness and springiness of samples decreased during storage. The samples C100 and R30C70 showed the least changes, respectively. Gumminess and chewiness of the samples up to 50 percent chickpea flour addition decreased and then increased at higher level. RC50 and C100 showed the least enthalpy changes. A Smaller change in textural property for the RC50 was in accordance to its thermal analysis. 50 percent of chickpea flour replacement can be suggested in the formulation of gluten-free cakes.