Improvement of nutritional properties of regular and gluten-free cakes with composite flour.

This article focuses on the development and evaluation of regular and gluten-free cakes enriched with a composite flour made from equal parts chestnut flour (CF), lupine flour (LF), and pumpkin flour (PF) to enhance their nutritional and functional properties. The study found that incorporating composite flour increased ash, protein, fat, antioxidant activity, total phenolic content (TPC), and mineral contents (Ca, Fe, K, Mg, P, Zn) in both cake types, with regular cakes showing higher nutritional values than gluten-free ones. However, higher composite flour ratios (27–36%) negatively affected cake volume, hardness, and color lightness, while a 9% substitution level was identified as optimal for balancing nutritional improvement with acceptable technological and sensory qualities. The research suggests that CF, LF, and PF can serve as alternative ingredients to improve the nutritional profile of cakes, including gluten-free options suitable for individuals with celiac disease.