Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology

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dc.authoridNakilcioğlu, Emine/0000-0003-4334-2900
dc.contributor.authorNakilcioglu, Emine
dc.contributor.authorDadali, Ceyda
dc.date.accessioned2024-08-31T07:47:17Z
dc.date.available2024-08-31T07:47:17Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThe shell and membrane of the egg constitute approximately 11% of the whole egg and is an important food industry waste. Eggshells can be used as an additional source of calcium to the diet because of their low cost and high bioavailability. This study aimed to design and produce the optimum formulation for the gluten-free cake using eggshell powder as rice flour and baking powder replacer by Face-Centered Composite Design. According to the results, it was determined that the optimized formulation should contain 9.85% eggshell powder as a rice flour replacer and 32.78% eggshell powder as a baking powder replacer to obtain a gluten-free cake with a desirable profile in terms of hardness, specific volume, color ( L crust & lowast; \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$${\text{L}}_{{{\text{crust}}}}<^>{*}$$\end{document} and L crumb & lowast; \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$${\text{L}}_{{{\text{crumb}}}}<^>{*}$$\end{document} values), ash content, calcium content, and overall acceptability. The gluten-free cake with eggshell powder obtained was characterized as a product rich in calcium, high in ash content, high in specific volume, with a brighter colour and good sensory acceptability. Also, the proximate properties of the gluten-free cake produced with the optimum formulation were also reported. These findings show for the first time that eggshell powder can be used as a rice flour and a baking powder replacer for the formulation of gluten-free cake.en_US
dc.description.sponsorshipEge University [FM-GAP-2023-27408]; Ege University Scientific Research Projects Coordination Uniten_US
dc.description.sponsorshipThe authors thank Gizem Tiryaki for her technical support. This work was supported by Ege University Scientific Research Projects Coordination Unit. Project Number: FM-GAP-2023-27408.en_US
dc.identifier.doi10.1007/s11694-024-02586-8
dc.identifier.endpage5551en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85192808803en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage5541en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-024-02586-8
dc.identifier.urihttps://hdl.handle.net/11454/104376
dc.identifier.volume18en_US
dc.identifier.wosWOS:001220388200001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectBaking Powder Replaceren_US
dc.subjectEggshell Powderen_US
dc.subjectGluten-Free Cakeen_US
dc.subjectRice Flour Replaceren_US
dc.subjectOptimizationen_US
dc.titleOptimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodologyen_US
dc.typeArticleen_US

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