Investigating the Possibility of Using Banana Peel Powder and Evaluation and Comparison of Effect of Lepidium Sativum Seed Gum in the Production of Gluten-Free Cakes Based on Corn Flour

The production of gluten-free food is the best way to prevent the complications of celiac disease. Using fruit and vegetable waste, which is rich in fiber, protein, and minerals, is A suitable and low-cost way to increase the nutritional value of these products. This study used a Banana Peel Powder (BPP) of 10 and 20% as an alternative to corn flour and Lepidium Sativum seed gum at levels of 0.5 and 1% to produce gluten-free cakes. The samples’ moisture content, ash, and nutritional value (fat, protein, fiber, and potassium), specific volume, porosity, hardness, color, and sensory properties were investigated and compared. According to the results, the moisture, ash, fat, protein, fiber, and potassium increased with the increase in the replacement of BPP. Lepidium Sativum seed gum also increased the moisture content of the samples (21.63±0.98-24.98±1.04%). By using 20% BPP, porosity, specific volume, L* and b* decreased, and hardness and a* increased. Among the samples containing 20% BPP, the sample with more Lepidium Sativum seed gum had higher hardness(9.82±0.63N), and lower specific volume (1.32±0.008g/cm3) and porosity (4.59±0.45%). The samples with 10% BPP and Lepidium Sativum seed gum had similar scores to the control samples. Therefore, it can be concluded that it is possible to use 10% BPP and 0.5% Lepidium Sativum seed gum in the production of gluten-free cake based on corn flour.