Effect of Rice and Chickpea Flours on Physical, Textural, and Sensorial Properties of Pregelatinized Maize Starch Cake

The aim of this study is to analyze the effect of replacing rice (0-15% and 30%) and chickpea flours (0-15%) by pregelatinized maize starch on physical, textural, and sensorial properties of gluten-free pregelatinized maize starch cake. The L* and a* color values of the cakes are significantly (p < 0.01) affected by the replacement of rice and chickpea flours with pregelatinized maize starch. Cakes containing chickpea flour present darker crumbs as well as lower a* values compared with cakes containing rice flour and control cake containing only pregelatinized maize starch. The hardness significantly (p < 0.05) increases only in presence of chickpea flour. The springiness, cohesiveness, and chewiness values show similar trend for all samples and these parameters increase with the addition of rice and chickpea flours. In general, the cake-specific volume values increase with the addition of rice and chickpea flours. The sensorial parameters of the cakes significantly change with the addition of rice and chickpea flours. According to results of sensorial evaluation, the formulations containing 15% rice and 15% chickpea flours are identified as the best cake formulations. The results show that the quality of maize starch cake could be improved by adding rice and chickpea flours.