DEVELOPMENT AND SCALE-UP OF GLUTEN-FREE CAKE UTILIZING FABA BEAN (VICIA FABA MINOR) AND RICE (ORYZA SATIVA L) FLOUR

Abstract

This invention presents a novel method for preparing a cake utilizing a blend of faba bean flour (Vicia faba minor) and rice flour (Oryza sativa L.) to enhance nutritional value and sensory attributes. The composition includes faba bean flour at a proportion of 25% to 75% by weight and rice flour at a corresponding proportion, providing essential proteins, dietary fiber, vitamins, and minerals. The method involves selecting and mixing the flours with standard baking ingredients, baking the mixture at 175°C for 20 to 30 minutes, and allowing the cake to cool before serving. Nutritional analysis indicates a protein content of at least 8 grams per 100 grams of cake, with enhanced dietary fiber and folate levels. Sensory evaluations demonstrate improved attributes such as color, texture, and taste, contributing to an appealing and health-promoting baked product. This cake offers a delicious alternative for individuals seeking nutritious options, particularly those interested in plant-based diets and functional foods.

Specification

Description:FIELD OF THE INVENTION
This invention relates to Development and scale-up of gluten-free cake utilizing faba bean (Vicia faba minor) and rice (Oryza sativa L) flour.
BACKGROUND OF THE INVENTION
Gluten removal results in major problems for bakers, and currently many gluten-free products available in the market are of low quality, exhibiting poor mouth feel and flavour. This presents a major challenge to the cereal technologist and baker, and has led to the search for alternatives to gluten in the manufacture of gluten free bakery products. This invention discusses the concept of celiac disease and its increasing prevalence, and focuses on advances in the formulation of gluten-free cereal-based products.
JP-2013042691- To provide a cake that uses rice flour as a grain flour ingredient, yet has a fine and uniform internal texture, a large specific volume, good flavor and texture, and reduced quality variation. A cake produced by baking a dough that
contains rice flour and, per 100 parts by mass of the rice flour,
(A) 0.3 to 1.3 parts by mass of monoacylglycerol, and
(B) 0.1 to 1.8 parts by mass of an organic acid monoacylglycerol.

RESEARCH GAP:
• Natural ingredient is used
• Less chemical use
• Rice flour and faba bean flour are used.
• Faba beans showed positive response to organoleptic properties.
CN1665399A- A rice flour composition that is free from wheat flour and any wheat-derived ingredient and can be produced by a process like a conventional process and can produce a confection excellent in appearance, internal phase, taste, and keeping quality; a dough product and a confection product each produced with the composition; and a method of producing the confection product. The rice flour composition for use in confectionery comprises rice flour as a main ingredient and is free from wheat flour and any wheat-derived ingredient. The dough product and the confection product are each produced with the rice flour composition. The method of producing the confection mainly made from rice flour includes the steps of: adding a liquid to the rice flour composition and mixing them to make dough; and shaping the dough and cooking the shaped dough by baking, frying, steam-boiling, microwave-heating, or pressurizing and heating it.
RESEARCH GAP:
• Natural ingredient is used.
• Rice flour and faba bean is gluten free
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to Development and scale-up of gluten-free cake utilizing faba bean (Vicia faba minor) and rice (Oryza sativa L) flour.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
It is difficult to achieve gluten level not exceeding 200 ppm because gluten is very common in food sources. Also, attempts to remove the gluten ingredient in foods may result in the loss of nutritional balance of the products. Gluten is the main structure-forming protein in flour, and is responsible for the elastic characteristics of dough, and contributes to the appearance and crumb structure of many baked products. Gluten contains the protein fractions glutenin (Rough and rubbery when hydrated) and gliadin (viscous and fluid mass when hydrated). Gluten, therefore, exhibits cohesive, elastic, and viscous properties that combine the extremes of the two components.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
FIG.1. FABA BEAN (VICIA FABA MINOR)
FIG.2. RICE (ORYZA SATIVA L.) FLOUR
FIG. 3. AVERAGE SENSORY SCORE FOR DIFFERENT ATTRIBUTES OF VALUE-ADDED CAKE
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms "a"," "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises," "comprising," "includes" and/or "including," when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", "third", and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
It is difficult to achieve gluten level not exceeding 200 ppm because gluten is very common in food sources. Also, attempts to remove the gluten ingredient in foods may result in the loss of nutritional balance of the products. Gluten is the main structure-forming protein in flour, and is responsible for the elastic characteristics of dough, and contributes to the appearance and crumb structure of many baked products. Gluten contains the protein fractions glutenin (Rough and rubbery when hydrated) and gliadin (viscous and fluid mass when hydrated). Gluten, therefore, exhibits cohesive, elastic, and viscous properties that combine the extremes of the two components.
The reaction to gluten ingestion by sufferers of celiac disease is inflammation of the small intestine leading to the malabsorption of several important nutrients including iron, folic acid, calcium, and fat-soluble vitamins. The celiac disease is the result of three processes (genetic predisposition, environmental factors, and immunogically-based inflammation) that culminates in intestinal mucosal damage. The only effective treatment for coeliac disease is a strict adherence to a gluten-free diet throughout the patient's lifetime, which, in time results in clinical and mucosal recovery.
Faba bean (Vicia faba minor)
The faba beans are composed of plentiful of health benefitting antioxidants, vitamins, minerals, and plant sterols. The faba beans are very rich source of dietary fiber (66% per 100g RDA) which acts as a bulk laxative that helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substance as well as by binding to cancer- causing chemicals in the colon. Dietary fiber has also been shown to reduce blood cholesterol levels by decreasing reabsorption of cholesterol binding bile acids in the colon. Fresh faba beans are an excellent source of floates,100 g beans provide 423 µg or 106 % of folate. Folate along with vitamin B-12 is one of the essential components of DNA synthesis and cell division. Adequate folate in the diet around conception and during pregnancy may help prevent murol-tube defects in new born baby. They also contain good amount of vitamin B-6 (pyridoxine), thiamine (vitamin B1), riboflavin and niacin. These vitamins function as co-enzyme as cellular metabolism of carbohydrate, protein, and fat. Faba beans (Fig.1) one of the fine source of minerals like iron, copper, manganese, calcium, and magnesium. At 1062 mg or 23 % of daily recommended levels faba are one of the highest plant sources of potassium. Potassium is an important electrolyte of cell and body fluids. It helps counter pressing effect of sodium on heart and blood pressure.
Rice (Oryza sativa L.) flour
Rice (Oryza sativa L.) is an important cereal grain which feeds nearly half of the world's population. Rice is in the grass family of Gramineae and related to other grass plants such as wheat, oats and barley which produce grains for food. Rice also provides nutritionally significant amounts of thiamin, riboflavin, niacin, and zinc with lesser amounts of other micronutrients. Rice is usually consumed as a whole grain after cooking, and in a regular Asian diet, can contribute for 40 to 80% of the total calorie intake. The nutritive value of rice flour (per 100gm) (Fig. 2) includes moisture 11.11%, ash 0.65%, 7 g of protein, 2.6 g of fat, 3.5 g of total crude fibre, 80 g of carbohydrate, 375 kcal of energy, 98 mg of phosphorus and 80 mg of calcium.
METHODOLOGY
1. Selection of faba bean and rice flour from local market of Dehradun, Uttarakhand, India.
2. Preparation of formulation for cake
3. Physio-chemical and organoleptic characterization
TREATMENTS AND REPLICATION OF FOOD PRODUCT DEVELOPED FROM FLOURS OF FABA BEAN AND RICE: -
Faba bean flour and rice flour were used for the development of the products. The products prepared were namely cake. Control T0 and treatment T1, T2 and T3 were replicated three times. Level of incorporation of flours of faba bean flour and rice flour was varied based on acceptability i.e. 25 %, 50 % and 75%.
DETAILS OF TREATMENT OF CAKE: -
• T0: 100% refined flour.
• T1: 25% faba bean flour + 75% rice flour.
• T2: 50% faba bean flour + 50% rice flour.
• T3: 75% faba bean flour + 25% rice flour.
ORGANOLEPTIC ANALYSIS OF PREPARED PRODUCT: -
Sensory evaluation of products namely cake, was done by semi-trained panel of the Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun Uttarakhand, India. The judges were requested to score the final products with the help of the nine-point hedonic scale.
CHEMICAL ANALYSIS OF FABA BEAN FLOUR AND RICE FLOUR
• Determination of carbohydrate by difference and energy value
• Determination of protein by Lowry's colorimetric method (1951)
Chemical analysis of flours of faba bean and rice flour was done by using A.O.A.C 2005 standard procedure:

• Determination of Moisture
• Determination of Ash
• Determination of Calcium
• Determination of Phosphorus
• Determination of Crude fiber

CHEMICAL ANALYSIS OF FABA BEAN FLOUR AND RICE FLOUR
Table 1. Chemical analysis of faba bean flour and rice flour
Chemical value (per 100 g)
Nutrients Faba bean flour Rice flour
Moisture (%) 5.96 11
Ash (%) 4.5 0.53
Carbohydrate (g) 55.59 81
Protein (g) 30.50 7.13
Energy (kcal) 340 370
Fat (g) 1.90 1.3
Calcium(mg) 102 78
Phosphorus (mg) 418 80
Crude Fibre(g) 3.85 2.5

Nutritional value of faba bean flour (per 100 g) (Table 1) obtained by chemical analysis is as follows-moisture was found to be 5.96%, ash was found to be 4.5%, the amount of carbohydrate content in the sample was 55.59g, protein content in the flour sample was found to be 30.50g, fat content in the sample was 1.90g, the amount of crude fiber was 3.85g and the calcium and phosphorus content was found to be 102mg and 418mg respectively.
Nutritional value of rice flour (per 100g) obtained by chemical analysis is as follows- moisture was found to be 11%, ash 0.53%, the amount of carbohydrate content in the sample was 81g, protein content in the flour sample was found to be 7.13g, fat content in the sample was 1.3g, the amount of crude fiber 2.5g and the calcium and phosphorus content was found to be 78 mg and 80 mg respectively.
Table 2. Average sensory scores of different parameters in control and treated sample of cake


Parameters T0 T1 T2 T3
F
'Cal'
F
' Tab'

Result
Mean ± SD Mean ± SD Mean ± SD Mean ± SD

Colour
8 ± 0.16
8.6 ± 0.16
7.6 ± 0.0.61
7.5 ± 0.42
16.74
4.76
S


Texture
8.5 ± 0.75
8.4 ± 0.60
7.9 ± 0.40
7.4 ± 0.25
28.26
4.76
S

Taste
8.2 ± 0.60

8.5 ± 0.89
7.8 ± 0.65
7.5 ± 0.42
12.14
4.76
S

Overall acceptability
8.4 ± 0.63
8.2 ± 0.60
7.7 ± 0.46
7.5 ± 0.34
27
4.76
S

1. Color
a F =16.74 (4.76), Significant, P< 0.05, CD = 1.33
2. Texture
a F = 28.26(4.76), significant, P< 0.05, CD=0.05
3. Taste
a F = 12.41 (4.76), Significant, P< 0.05, CD = 0.14
4. Overall acceptability
a F = 27 (4.76), Significant, P< 0.05, CD = 0.04
Table 2 shows the mean scores of sensorial properties of cake. Color properties indicates that T1 had the highest score followed by T0, T2, and T3 respectively. The texture of cake clearly indicates that the treatment T1 had the highest score for the texture of cake T0, T2, andT3 respectively. The mean score of cake in relation to taste indicating that T1 andT0 gave the best taste. The mean scores of cakes in relation to overall acceptability indicate that the treatment T1 scored maximum followed by treatment T0, T2 and, T3 respectively. The graphical representation is given in Fig. 3.
RECOMMENDATION:
Faba bean flour and rice flour can be recommended for incorporation in the preparation and development of various food products which will not only increase the overall acceptability of the food product but also increases the carbohydrate, calcium and phosphorus content by giving the consumers several health benefits. As the product prepared is gluten free and can be given to patients suffering from Celiac disease
ADVANTAGES OF THE INVENTION
• Faba bean and rice flour is gluten free and can be used for celiac patients.
• It is high in carbohydrate and protein and a source of energy.
• It has high quantity of phosphorus, so good for bones and teeth along with calcium.
, Claims:1. A cake composition comprising:
25% to 75% faba bean flour (by weight relative to the total flour content), wherein the faba bean flour provides 30.5 grams of protein and 3.85 grams of dietary fiber per 100 grams, contributing to the nutritional profile and digestive health;
25% to 75% rice flour (by weight relative to the total flour content), providing essential carbohydrates and energy, and containing 11% moisture, 0.53% ash, 7.13 grams of protein, 81 grams of carbohydrates, and 80 mg of calcium per 100 grams;
Calcium content of at least 102 mg and phosphorus content of at least 418 mg per 100 grams of faba bean flour, enhancing the mineral profile of the cake.
The cake composition of claim 1, wherein the combination of faba bean flour and rice flour results in a total protein content of at least 8 grams per 100 grams of cake.
2. The cake composition as claimed in claim 1, wherein the dietary fiber content is further enhanced to be at least 4 grams per 100 grams of cake, promoting digestive health.
3. The cake composition as claimed in claim 1, wherein the faba bean flour contributes a folate content of at least 423 µg per 100 grams, aiding in DNA synthesis and cell division.
4. The cake composition as claimed in claim 1, wherein the faba bean flour provides antioxidant compounds, including phenols and flavonoids, contributing to the overall health benefits of the cake.
5. A method for preparing a cake comprising:
selecting faba bean flour in an amount ranging from 25% to 75% by weight relative to the total flour content and rice flour in an amount ranging from 25% to 75% by weight relative to the total flour content;
mixing the selected faba bean flour and rice flour with other ingredients, including sugar, eggs, and baking powder, to form a homogeneous batter;
baking the batter in a preheated oven at a temperature of 175°C for 20 to 30 minutes until a toothpick inserted into the center comes out clean;
cooling the baked cake at room temperature for at least 10 minutes before serving.
6. The method as claim in claim 5, further comprising:
measuring the protein content of the resulting cake to ensure it contains at least 8 grams of protein per 100 grams of cake.
7. The method as claimed in claim 5, wherein the mixing step includes:
incorporating additional ingredients such as nuts or dried fruits to enhance flavor and texture, resulting in a product with improved sensory attributes.
8. The method as claimed in claim 5, w further comprising:
performing a sensory evaluation of the cake using a trained panel to score the cake on parameters such as color, texture, taste, and overall acceptability.

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