Document Type : Research Article-en
Authors
1
MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
2
Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
3
Associate Professor, Department of Food Science and Technology, Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran.
10.22067/ifstrj.2026.98858.1582
Abstract
This study investigated the effects of substituting rice flour with sprouted oat powder at various levels (0–100%) on the physicochemical, textural, and sensory properties of gluten-free rice cake. Rheological analysis revealed pseudoplastic behavior, with apparent viscosity decreasing as shear rate increased, while higher levels of sprouted oat powder resulted in increased batter viscosity. The inclusion of sprouted oat powder 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 sprouted oat powder 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 highest acidity (0.83%) and lowest pH (6.73) were recorded in the sample made with 100% sprouted oat powder. As the substitution level of sprouted oat powder increased, both the total phenolic content (TPC) and antioxidant capacity (AC) of the cakes rose correspondingly. 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 substitution levels 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, although higher substitution levels negatively affected crust and crumb color.
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