Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake

The aim of this study was to investigate the effect of replacing rice flour with pumpkin powder at different levels (0, 10, 20, and 30% w/w) on the physicochemical and sensory properties of gluten-free rice cake. Wheat cake was prepared by the same method as rice flour with different proportions (0, 10, 20 and 30% w/w) of pumpkin powder as control samples. A factorial experiment with a completely randomized design with three replicates was used for data analysis. The use of pumpkin powder in rice and wheat cake recipes significantly improved the technological properties and sensory attributes of the samples (p < 0.05). With increasing replacement of rice and wheat flour with pumpkin powder (p < 0.05), the viscosity of the rice cake and wheat cake batter increased from 682.66 cp (control sample) to 3518.44 cp (30% pumpkin powder) and from 699.50 cp (control sample) to 4036.92 cp (30% pumpkin powder), respectively (p < 0.05). As the replacement level of rice and wheat flour with pumpkin powder increased, the volume, porosity and lightness of the samples were decreased and the hardness, fiber, and ash were increased (p<0.05). The rice and wheat cakes containing the 20% of pumpkin powder received the highest sensory scores (color, taste, odor, texture, and overall), as compared to control (p<0.05). Addition of pumpkin powder in gluten free rice cake formulation compared with wheat cake formulation improved the lightness and decreased the redness and yellowness of the samples that was acceptable to customers. These achievements will pave the way for using the combination technologies involving the mixing the pumpkin powder and rice flour for improving physicochemical and sensory characteristics of gluten free cakes.