Determination of the effects of flaxseed (Linum usitatissimum L.) sprouts powder on the gluten-free cupcake quality

In this study, germinated flaxseed sprouts powder (FSP) as plant-based gum alternative was produced and the effectiveness in gluten-free cupcake formulation at different levels was evaluated. The cupcake quality with FSP was compared with xanthan gum including cupcakes and the commercial gluten-free flour by analyzing the proximate composition, bake loss, specific volume, porosity, crumb, and crust color. Besides, results of texture profile analysis and SEM images were discussed based on the gum source used. Xanthan gum (XG) and FSP addition significantly increased the specific volume compared to the control (p < .05). Also, increasing the amount of XG or FSP resulted in higher specific volume and porosity, but the effect of FSP was more pronounced. The lowest hardness was observed for the 2% FSP, while the highest was obtained for 2% XG (p < .05). The number of air holes visible in SEM images was higher in cupcakes with FSP compared to 2% XG.