Iranian Food Science and Technology Research Journal

Abstract The present study examined the impact of replacing rice flour with sprouted oat powder (SOP) at various levels (0–100%) on the physicochemical, textural, and sensory attributes of gluten-free rice cake. Rheological analysis revealed pseudoplastic behavior, with apparent viscosity (AV) decreasing as shear rate increased, while higher levels of SOP resulted in increased batter viscosity. The inclusion of SOP led to reduced lightness index (L*) in both batter and cake, with the lowest lightness recorded in the 100% sprouted oat sample. Batter yellowness index (b*) increased significantly with substitution, while redness index (a*) showed no consistent trend. Sprouted oat substitution significantly increased cake weight and reduced baking loss. However, it had no statistically significant effect on cake volume or density. Cakes formulated with higher levels of SOP exhibited increased moisture (from 17.93% to 21.76%) and ash content (from 1.08% to 2.08%), reflecting the nutritional richness of the sprouted flour. The maximum acidity (0.83%) and minimum pH (6.73) were recorded in the sample prepared with 100% SOP. Increasing the concentration of SOP led to a systematic elevation in both the antioxidant potential and the total phenolic levels within the gluten-free cakes. The protein content of the final cakes also increased proportionally (up to 4.49% in the 100% oat sample), while the fat content remained relatively stable across formulations. Increased replacement ratios elevated cake crust hardness (from 0.04 N to 0.55 N), while texture profile analysis (TPA) results indicated no significant changes in crumb firmness or cohesiveness. Sensory evaluation revealed that up to 75% substitution was acceptable without negative impacts on aroma, flavor, texture, or overall acceptance, whereas higher replacement ratios negatively affected crust and crumb color.

Abstract In this study, the effect of thermal treatments (roasting and autoclave) and non-thermal treatments (soaking and germination) on total phenolic content, total flavonoid content, antioxidant activity and bioavailability of minerals of chia seed was evaluated. Results showed thermal treatments increased the total phenolic content in samples such that the total phenolic content increased from 0.95± 0.1 mg (GAE/g) (control sample) to1.32± 0.12 mg (GAE/g) (roasted sample) and 1.11± 0.1 mg (GAE/g) (autoclaved sample). Soaking reduced the total phenolic content in samples while germination increased the amount of total phenolic content in the samples. Using the roasting treatment had no significant impact on the total flavonoid content of samples, while using the autoclave, soaking and germination treatments reduced the total flavonoid content of samples. Roasting and autoclaving increased the antioxidant activity of samples while soaking reduces the amount of antioxidant activity among the samples and germination had no considerable effect on the antioxidant activity of samples. Moreover, germination treatment increased the macro and micro elements of minerals in samples. Thermal treatment (roasting) had no significant impact on the amount of minerals and only increased the Fe2+ in samples. FTIR Spectra showed thermal treatment reduced the amount of polysaccharide (1740 -1750 cm-1) and protein /lipid (2800-3000 cm-1) in samples.