Abstract:
The need for gluten free bakery items has driven the exploration of other flours to improve
the nutritional and sensory properlies of cakes. This study aimed to develop and optimize
a gluten free cake from various ratios of red rice flour and wheat flour and to examine its
nutritional content, texture, and sensory characteristics. Five formulations ranging from
100% wheat flour to 100% red rice flour were explored. The results indicated that the
increase in red rice flour percentage significantly enhanced the fiber, protein, and mineral
content and reduced the carbohydrate content relative to the control sample (I00% wheat
flour). Texture prohle analysis indicated that higher levels of red rice flour incorporation
resulted in denser cakes with greater firmness. Sensory evaluation indicated that the 50%
wheat flour - 50o/o red rice flour blend contained the best balance of flavor, texture, and
consumer acceptability. This study highlights the potential of red rice flour as a nutritious
gluten free ingredient for cake production with added nutritional benefits without
compromising sensory properties. The hndings are useful to the development of healthier
bakery foods. It is responding to the needs of gluten intolerant consumers and healthconscious
consumers.
