eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-09-20 5 10 717 728 10.12691/jfnr-5-10-1 JFNR20175101 article Wen Chieh Sung sungwill@mail.ntou.edu.tw 1 Pei-Shan Chai 1 Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application. http://pubs.sciepub.com/jfnr/5/10/1/jfnr-5-10-1.pdf Gluten-free cake flaxseed flour rice flour xanthan gum