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July 26, 2026ProcessesOpen Access

Development of Reduced-Sugar Gluten-Free Sponge Cakes Using Rice, Amaranth, and Tiger Nut Composite Flours

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Authors

HMHamida MahrougUniversity Frères Mentouri Constantine 1RARadia AyadUniversity of JijelNGNousseiba GuidoumUniversity Frères Mentouri Constantine 1

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Overview

Randomized trial develops improved gluten-free sponge cakes with reduced sugar in a composite flour formulation, indicating better quality.

Key Points

  • This study aims to create a functional gluten-free sponge cake by optimizing flour compositions and reducing sugar content.
  • Developed formulations with varying percentages of rice, amaranth, and tiger nut flours.
  • Compared formulations against positive (wheat) and negative (rice) controls.
  • Evaluated physicochemical, biochemical, and sensory properties.
  • F8 formulation (60% rice, 10% amaranth, 30% tiger nut flour) achieved the highest specific volume (5.84 cm3/g).
  • Demonstrated significant antioxidant activity (1.80 mg AAE/g dw) and sensory acceptability score (7.23).
  • Exhibited better moisture content (28.76%) and lower water activity (0.58 crust, 0.54 crumb) at p < 0.05.

Cite This Study

Mahroug et al. (2026) studied this question.

synapsesocial.com/papers/6a65a49fd3aea3239cd771aehttps://doi.org/10.3390/pr14152377
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