Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour

Celiac disease (CD) is an immunological mediated disorder that occurs to genetically susceptible individuals who suffer from gluten consumption. Therefore, the most effective treatment of CD is a life-long gluten-free diet. This study aimed to produce a nutritious gluten-free cinnamon roll, where resistant starch and lupine flour were used instead of wheat flour, in addition to 10% flaxseed flour and a fixed amount of hydrocolloid (1% xanthan gum). Eight different gluten-free cinnamon roll treatments (T1-T8) were produced with different ratios of resistant starch and lupine flour according to the following percentages (85:5, 80:10, 75:15, 70:20, 65:25, 60:30, 55:35 and 50:40, respectively). The proximate analysis, physical properties, color measurements and sensory evaluation of all cinnamon roll treatments and flours were determined. It was found that lupine and flaxseed flours in all different treatments had significantly (p <= 0.05) higher levels of ash, protein, lipid and crude fiber compared to wheat flour treatment (control treatment). However, carbohydrate levels were significantly (p <= 0.05) higher in control treatment compared with treatments 3-8. Gluten-free cinnamon rolls had significantly (p <= 0.05) higher levels of unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) than control. Further, there were significant differences in lightness (L*), redness (a*) and yellowness (b*) color values between the gluten-free and control treatments. The control cinnamon roll significantly (p <= 0.05) had the highest level of lightness and the lowest level of redness. The sensory evaluation obtained by consumer evaluation indicated that control cinnamon rolls significantly (p <= 0.05) received the highest score in overall impression, overall flavor, hardness and aftertaste. However, treatment 5 significantly (p <= 0.05) received the highest score in all the sensory scores in comparison with other gluten-free treatments. It is possible to develop a quality gluten-free cinnamon roll with respect to nutritional value manifested in higher levels of protein, fibers, unsaturated acids and prebiotics with acceptable sensory attributes.

Automated summary

This study aimed to develop a nutritious gluten-free cinnamon roll using resistant starch and lupine flour as replacements for wheat flour, as well as flaxseed flour and xanthan gum. The results showed that the lupine and flaxseed flours in the gluten-free cinnamon rolls had higher levels of ash, protein, lipid, and crude fiber compared to wheat flour. Carbohydrate levels were lower in the gluten-free cinnamon rolls. Additionally, the gluten-free cinnamon rolls had higher levels of unsaturated fatty acids and different color values compared to the control. The sensory evaluation showed that the control cinnamon rolls received the highest scores in overall impression, overall flavor, hardness, and aftertaste, while treatment 5 received the highest scores in all sensory attributes among the gluten-free treatments.