This research aimed to improve the nutritional and functional properties of rice-based cakes through the incorporation of varying levels of acorn flour (5- 25%) and inulin (0–15%). The cakes were subjected to baking at a temperature of 160 °C for intervals of 10–25 min, accompanied by a comprehensive evaluation of their physicochemical properties, which included moisture content, volume, texture (hardness), chromaticity, and sensory attributes. The primary findings indicated that prolonged baking times led to a decrease in both moisture content and lightness (L* value). Cake volume displayed a gradual increase with baking durations of 10, 15, and 20 min, yet exhibited a decline following 25 min. Higher levels of acorn flour were correlated with increased hardness, along with reductions in volume, lightness, and moisture content. In contrast, the incorporation of inulin revealed a beneficial effect, augmenting cake volume and color while alleviating moisture loss and decreasing hardness. Among various formulations, the cake containing 5% acorn flour and 15% inulin, baked for 25 min, was recognized as achieving an optimal equilibrium of physicochemical and sensory characteristics. These findings emphasize the synergistic potential of acorn flour and inulin in overcoming the challenges associated with gluten-free baking. Acorn flour enhances nutritional value while imparting a unique flavor, whereas inulin contributes to the improvement in textural cohesion and structural properties. In summary, this investigation underscores the promising role of acorn flour and inulin in enhancing the quality of gluten-free baked products.
