This study aimed to assess the quality characteristics of potato gluten‐free cake. Sensory quality was most affected by the proportion of egg, followed by water and corn oil. The optimum formulation was potato flour 26.3g/100g, eggs 60 g/100 g, water 10 g/100 g, corn oil 3.0 g/100 g, salt 0.3 g/100 g, baking powder 0.2 g/100 g, and cream of tartar 0.2 g/100 g, with the sensory evaluation score 92.12. Compared with wheat cake, potato cake had lower fat and energy content, but higher dietary fiber, trace elements, and amino acids. Potato cake exhibited better texture and more volatile compounds than wheat cake. Electronic nose and tongue results showed a significant difference in flavor and taste between potato and wheat cakes. In addition, the antioxidant activity of potato cake was higher than wheat cake. In conclusion, potato flour is an ideal substitute for wheat flour in the manufacture of gluten‐free cake and potentially, other baked products.

中文翻译：

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无麸质土豆饼的制备及品质特性

这项研究旨在评估马铃薯无麸质蛋糕的质量特征。感官质量受鸡蛋比例的影响最大，其次是水和玉米油。最佳配方为土豆粉26.3g / 100g，鸡蛋60g / 100g，水10g / 100g，玉米油3.0g / 100g，盐0.3g / 100g，发酵粉0.2g / 100g和奶油牙垢0.2 g / 100 g，感官评估得分92.12。与小麦饼相比，马铃薯饼的脂肪和能量含量较低，但膳食纤维，微量元素和氨基酸含量较高。马铃薯饼比小麦饼表现出更好的质地和更多的挥发性化合物。电子鼻和舌头的结果表明，土豆饼和小麦饼的风味和口感显着不同。另外，马铃薯饼的抗氧化活性高于小麦饼。结论，