Use of Horse Chestnut (Aesculus hippocastanum L.) Starch in Gluten‐Free Cakes: Physicochemical, Nutritional, Textural Properties, and Determination of Pore Structure Using Conventional Thresholding Algorithms

TL;DR

This study explores using horse chestnut starch in gluten-free cakes, finding it comparable to other starches in texture and structure.

Contribution

The study introduces horse chestnut starch as a novel alternative for gluten-free baking and evaluates pore structure using thresholding algorithms.

Findings

Horse chestnut starch cakes showed hardness values between 50.13 and 68.41 N after 28 days of storage.

Huang, Isodata, and Otsu thresholding algorithms were most effective in analyzing cake pore structures.

Horse chestnut starch performed similarly to rice and maize starch in physical and nutritional properties.

Abstract

Research into alternative starch sources for the production of gluten‐free products continues. In this study, starch production from horse chestnut seeds was carried out using alkali and ultrasound‐assisted methods, and the starches produced were used in the production of gluten‐free cakes. The obtained horse chestnut starches were used in the preparation of gluten‐free cakes and compared with gluten‐free cakes prepared with rice, maize, and potato starches. The physical quality parameters of the gluten‐free cakes were determined using image processing methods. The chemical, nutritional, and textural properties of the gluten‐free cakes were also determined. Physical, chemical, nutritional, and textural properties of gluten‐free cakes were determined. After 28 days of storage, the hardness values of gluten‐free cakes ranged from 50.13 to 68.41 N, and the springiness values ranged from 36.28% to 47.34%. The RDS values of horse chestnut starch and gluten‐free cakes were found to be 37.71% and 32.76%, respectively. The pore structures (cell count, total area, mean cell size, cell periphery, and fractal distribution) of gluten‐free cakes were determined using five different thresholding algorithms (Huang, MaxEntropy, Intermodes, Isodata, and Otsu). Gluten‐free cakes made with horse chestnut starch were similar to rice starch in terms of physical and textural properties, maize starch in terms of slowly digestible starch and PGI, and maize and rice starch in terms of pore structure. The Huang, Isodata, and Otsu algorithms were more effective in determining the pore structure of gluten‐free cakes. These results suggest that horse chestnut starch may be a promising alternative for use in gluten‐free products.

Pore structure is one of the most important quality criteria in products such as cakes and bread. The pore structure determined by different methods is not efficient due to the disadvantages of the methods. The pore structure of cakes has been successfully determined by thresholding algorithms. Huang, Isodata, and Otsu algorithms showed more successful results. In addition, an alternative starch source for the production of gluten‐free products is proposed.

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