PARTIAL AND TOTAL REPLACEMENT OF WHEAT FLOUR WITH OAT FLOUR IN ZUCCHINI CAKE: NUTRITIONAL AND SENSORY EVALUATION

Abstract

The search for nutritionally rich food products, with full utilization of foods and improved sensory properties, has driven the reformulation of traditional preparations. In this context, the incorporation of vegetables into bakery products, combined with the use of functional ingredients, stands out as a strategy to improve the nutritional profile without compromising consumer acceptance. Zucchini shows technological versatility and contributes to increasing the nutritional value of preparations, while oat flour, rich in dietary fiber, vitamins, and minerals, provides functional properties to the products. The aim of this study was to develop and characterize zucchini cakes with raisins and cinnamon, using different concentrations of oat flour (0%, 50%, and 100%) to replace wheat flour, and to evaluate their physical, nutritional, and sensory properties. The formulation with total replacement of wheat flour by oat flour (F100%) showed higher nutrient contents, especially fiber and phosphorus, and was classified as a source of these nutrients. A lower average thickness was observed in this formulation, possibly due to the absence of a gluten network; however, it stood out in terms of softness (83.78%), aroma (78.38%), and juiciness (32.43%) compared with the other formulations. Although most participants reported no prior knowledge of zucchini cake with oats, all samples showed high sensory acceptability and purchase intention indices, above 84.8%. The results indicate that incorporating oat flour at different proportions is technologically feasible and functionally advantageous, enabling the development of a zucchini cake with functional properties, improved nutritional value, and good sensory acceptance.