摘要：In this study, it was aimed to produce microwave baked functional gluten-free cakes by adding carob flour and ginseng powder to the rice flour in different concentrations. For this purpose, the physical properties of different cake formulations which were baked in microwave oven at different microwave powers (low, middle and high) and during different baking times (2.45 min; 3min; 3.15 min) were investigated. Moreover, the effect of ginseng powder and carob flour addition interms of cake quality was also examined and the posibility of combining carob flour with rice flour was evaluated. In this study, it was also aimed to optimize the cake formulation and baking conditions by using Response Surface Methodology (RSM). The optimum point was determined as 400 W for microwave power, 3.15 min for baking time, 1.1869 % for ginseng concentration and 35.051 % for carob flour concentration. When the quality values of control and optimum point were compared, it can be concluded that the weight loss, height and porosity values of optimum samples were higher, while the color difference values were lower.
