The effects of quinoa and okra incorporation on the quality of diet cake.

This article investigates the development of a functional cake by partially replacing wheat flour with quinoa and okra flours, supplemented with basil gum to improve the gluten network weakened by these substitutions. Quinoa and okra flours, noted for their higher protein, fiber, mineral, and fat contents compared to wheat flour, were incorporated at varying levels alongside 0.4% basil gum, and the resulting cakes were evaluated for physicochemical, rheological, microstructural, textural, and sensory properties. Results showed that adding quinoa and okra flours increased batter density and moisture content but reduced gluten strength, which basil gum helped to compensate for, leading to improved texture and sensory acceptance, particularly in the blend containing 30% quinoa, 0.8% okra flour, and 0.4% basil gum. The study concludes that appropriate combinations of quinoa and okra flours with basil gum can produce cakes with enhanced nutritional value and acceptable quality, offering insights into alternative flour use in baking.