Wheat is one of the three major grains consumed worldwide, and westernized and simplified diet are increasing wheat consumption. As a number of people complaining of indigestion increases along with increased wheat consumption, interests in gluten-free foods and related markets are gradually growing. Gluten-free financiers were made of non-glutinous rice, glutinous rice, glutinous foxtail millet, glutinous proso millet and glutinous sorghum. In order to analyze the possibility of gluten-free financier as products, the quality characteristics of the control flour financier and gluten-free cereal financier should be analyzed. As a result of the gluten content analysis, the gluten content of flour was 4500 mg/kg. Except control flour financier, all financier were measured below the quantitative limit of 5 mg/kg. The scavenging activity of DPPH radical was highest in glutinous sorghum (26.22±1.034), followed by glutinous proso millet (14.87±1.54), glutinous foxtail millet (13.81±2.03), glutinous rice (9.17±0.52), non-glutinous rice (8.42±1.57), and flour (8.13±1.04). The scavenging activity of DPPH radical of flour was the lowest.
The quality characteristics of financier baked with same-day batter which stored for 0, 1, 3 and 5days and financier baked with 0, 1, 3 and 5days refrigerated batter were compared. According to storage date of main ingredient, there was no significant difference in the sugar content of financier baked with the same-day batter. There was no significant difference between samples according to the storage dates. Except for the first day, there was no significant difference between cereals depending on the storage date and that of the main ingredient. Hardness and elasticity decreased according to storage date
As a result of comparing the sugar content of the financier baked in the batter stored in the refrigerator, there was a significant difference only in the glutinous rice sorghum financier(p<0.05). However, on day 5 there was no significant difference according to the storage date. There was no significant difference in the moisture content of financier by main ingredient according to the storage date. Hardness was significantly different according to the batter storage date in flour (p<0.01), non-glutinous rice (p<0.001), glutinous foxtail millet (p<0.001), glutinous proso millet (p<0.001), and glutinous sorghum (p<0.001). Including control flour financier, all financier showed a tendency to increase hardness according to the storage date. In the quantitative descriptive analysis, there was a significant difference in the flavor of glutinous rice (p<0.05) and glutinous foxtail millet (p<0.01) financier depending on the storage date of batter. The flavor(Beurre noisette) of glutinous rice financier decreased according to the storage date. However, the flavor(Beurre noisette) of glutinous foxtail millet financier is increased according to the storage date. There were no significant difference in the flavor of flour, non-glutinous rice, glutinous foxtail millet, and glutinous proso millet financier according to the storage date of batter. In case of consumer acceptance, there was a significant difference in color between samples on day 0 (p<0.001) and day 5 (p<0.01) depending on the storage date. In addition, there were no significant differences in color, aroma, texture, taste, and overall acceptance. Compared to the gluten-containing flour financier, it is considered to have sufficient commerciality as a gluten-free product.
Therefore, it is believed that the manufacture of gluten-free financier at the appropriate ratio presented in this study can replace flour with 100% of gluten-free cereals. Rather than baking and storing financier, it is possible to make products with less acid value and peroxide value by storing them as batter. Furthermore, it is possible to make a financier that is crispy outside and moist inside.