Evaluation of qualitative properties of gluten-free layer cake prepared from rice and chickoea Flour

The aim of this study was to investigate the possibility of producing gluten-free cake of rice flour with replacement of different concentrations of chickpea flour: 100% rice (R100), 70% rice and 30% chickpea (R70C30), 50% rice and 50% chickpea (R50C50), 30% rice, and 70% chickpea (R30C70), 100% chickpea (C100). For this purpose, texture profile analysis, the uniformity, symmetry and volume index, porosity parameters, ratio of crumb to crust, specific volume, and sensory characteristics of the cake were evaluated. In terms of texture analysis, there was no significant different in hardness, cohesiveness and springiness amonge the samples, but chewiness and gumminess in C100 and R30C70 were significantly less than other samples. In term of the symmetry and uniformity index, R50C50 was the superior sample. In the all porosity parameters, R30C70 sample was the best sample. In term of the crust to crumb ratio, the samples including chickpea were better than R100. There was no significant difference amonge the specific volume of samples. In terms of sensory evaluation, the most score after the control was for the R70C30 and R50C50 samples. Overally, on these results the cake samples with 50% and 30% chickpea flour showed the best qualitative parameters.