Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten‐Free Cakes

Nowadays, the increase in gluten‐related diseases has raised the demand for gluten‐free bakery products. However, these products often face technological, nutritional, and sensory quality issues. In this study, the functional properties of gluten‐free cakes were improved by incorporating four different berry powders (raspberry, blackberry, strawberry, and black mulberry) at three different concentrations 2%, 4%, and 6%. The samples were evaluated based on their quality properties, and preference levels. Increasing the concentration of berry powders in the cake formulation resulted in a general decrease in specific volume, crude fiber, elasticity, cohesiveness, and moisture, whereas hardness and chewiness parameters increased ( p < 0.05). Moreover, black mulberry significantly improved the bioactive properties of the cake compared to other berry powders, with increases in total phenolic content (118.25–248.25 mg GAE/100 g), antioxidant activity (209.1–992.6 mg Trolox/kg), and total monomeric anthocyanin (1.02–7.86 mg/kg). As the amount of berry powder increased, the L and b values decreased, while the a value increased. Based on the sensory analysis results, the control sample was the least favored, while the sample with 4% black mulberry powder was the most preferred by the panelists. Consequently, increasing the concentration of black mulberry powder improved the nutritional, textural, and sensory properties of gluten‐free cakes.