publication . Article . 2017

The Effect of Persian Gums and Tragacanth on Texture and Sensory Characteristics of Non-Gluten ‎Cakes

Afrooz Ghasemi; Mohammad Shahedi Baghe Khandan; Seyed Ali Yasini Ardakani;
Open Access English
  • Published: 01 Aug 2017 Journal: Journal of Nutrition and Food Security (issn: 2476-7417, eissn: 2476-7425, Copyright policy)
  • Publisher: Shahid Sadoughi University of Medical Sciences and Health Services
Abstract
Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce a non-gluten cake with an appropriate quality and high nutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth. Methods: The effect of addition of Persian gums, Tragacanth, and a combination of both of these compounds at levels of 0.5, 1, and 1.5% on texture, color, and sensory characteristics of these cakes was evaluated in this study. Results: The results showed that solidity and viscosit...
Subjects
Medical Subject Headings: food and beverageshumanities
free text keywords: Non-gluten cake, Sensory characteristics, Persian gum, Gum Tragacanth, Agriculture, S, Nutrition. Foods and food supply, TX341-641
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