The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.

This article investigates the effects of incorporating okra powder into gluten-free chiffon cakes made primarily with rice flour, focusing on physicochemical properties, nutritional content, antioxidant activity, and sensory acceptance. Okra powder addition (2.6%–10.5%) increased batter viscosity, protein, ash, fat, total phenolic content, and antioxidant activities, while higher levels reduced cake volume, height, and lightness. Gluten-free cakes with 5.3% okra powder showed improved protein content and sensory scores comparable to wheat flour cakes, with higher overall acceptability than cakes containing 10.5% okra powder, which remained acceptable despite lower scores. The study concludes that okra powder incorporation below 10.5% enhances the nutritional and antioxidant qualities of gluten-free rice chiffon cakes, offering a promising approach to diversify gluten-free bakery products.