Sunflower Microgreen Powder as Functional Component to Enhance the Quality of Gluten-Free Cakes

In this study, sunflower microgreen (SMG) powder (4%, 8% and, 12%) was used as a flour replacement to prepare gluten-free cakes. The gluten-free cakes were

Masoumeh Mansouri, Mohammad Noshad, Mohammad Amin Mehrnia, Mohammad Hojjati

LWT · 2024 · https://doi.org/10.1016/j.lwt.2024.116049

Abstract

In this study, sunflower microgreen (SMG) powder (4%, 8% and, 12%) was used as a flour replacement to prepare gluten-free cakes. The gluten-free cakes were assessed for changes in moisture content, texture, color, crude fiber, protein, fat, total phenolic content, antioxidant activity, and mineral composition. SMG powder contains high amounts of protein, fat, total phenol content, antioxidant activity, and mineral composition (including calcium, magnesium, potassium, phosphorus, manganese, and iron). As the levels of SMG powder increased, the moisture content, crude fiber, protein, fat, total phenolic content, antioxidant activity, mineral composition, and firmness also increase. However, the lightness (L*) value, peroxide value and overall acceptance decreased. During the storage period of 14 days, the samples containing SMG exhibited higher firmness, chewiness, and moisture content as well as a lower peroxide value compared to the control sample. Additionally, the control sample displayed uneven distribution of small and large holes, whereas the sample with SMG powder exhibited more evenly distributed holes. Our results highlight the possibility of obtaining new gluten-free cakes that offer superior functionality at a reasonable cost.

Licence and reuse

LicenceCC-BY-NC-4.0
May we host this PDF?Yes
May we publish a plain-language summary?Yes — this licence permits adaptations.
Commercial use permitted?No — non-commercial use only
Share-alike required?No

How to credit this work

Masoumeh Mansouri; Mohammad Noshad; Mohammad Amin Mehrnia; Mohammad Hojjati (2024). Sunflower Microgreen Powder as Functional Component to Enhance the Quality of Gluten-Free Cakes. LWT. https://doi.org/10.1016/j.lwt.2024.116049 Licensed under Creative Commons Attribution NC 4.0 (https://creativecommons.org/licenses/by-nc/4.0/). Hosted by EVEC Athens (microgreens.org.gr). No changes were made to this article. Provided as-is, without warranties. EVEC Athens is not affiliated with, and this copy is not endorsed by, the authors or the publisher.

Explore this on our site

About this copy

This is a copy of the published article, hosted by EVEC Athens for free educational use under its open licence. The permanent scientific reference is the DOI above. We have not altered the file in any way. If you are an author or rights holder and want this copy removed, please use our notice and takedown procedure. We acknowledge every request within five working days, and act within ten.

Co-funded by the European Union.
This portal presents the microgreens methodology; the organisation behind it is EVEC Athens — the European Voluntary and Educational Center (evec.org.gr). Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or the European Commission. Neither the European Union nor the granting authority can be held responsible for them.

Open licence. Except where stated otherwise, the educational materials on this portal are licensed under CC BY 4.0 — free to use, adapt and share, including commercially, with credit. See the licence terms.

Accessibility. We aim for WCAG 2.1 AA and publish what does and does not yet meet it — see the accessibility statement. If anything here blocks you, tell us and we will send the material in a format that works for you.