Utilising rice-based ingredients for cheese-analogue cakes

Nicholas, D.¹*, Chua, H. P.¹, Siah, W. M.², Koh, S. P.², Teresa, A. M.³, Zakaria, A. R.¹, Ashahida, A.², Norman, I.² and Shafiq, M. J,²

Abstract
Rice represents a suitable option for bakery products owing to its versatility and gluten-free properties. This study aims to develop cheese-analogue cake using rice-based ingredients to create layered rice cake and non-layered rice cake. The cake formulation comprises 6.9% rice flour and 9.2% fermented rice relative to the total ingredients. This formulation yields a pronounced strong cheese flavour in the cheese-analogue layered rice cake and cheese-analogue rice cake (non-layered) without adding cheese. Sensory evaluations indicate that both developed cakes receive high scores for cheese taste and overall acceptance compared to commercial cheesecake. Analysis reveals that both developed rice cakes contain all nine essential amino acids for human health. The total essential amino acid content in the layered and non-layered rice cake is 29.69 mg/100g and 30.91 mg/100g, respectively. Additionally, the rice cakes exhibit γ-aminobutyric acid (GABA) within the range of 1.27 to 1.93 mg/100g. These findings demonstrate the potential of rice in diversifying bakery products to accommodate various dietary requirements and preferences, offering gluten-free alternatives with desirable cheese flavour and nutritional value.

Keywords: rice-based cakes, cheese-analogue, essential amino acids, GABA

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