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
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...
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
Related Organizations
Agricultural and Food Sciences
Rural Digital Europe

Bourne MC 1978. Texture profile analysis. Journal of food technology. 32: 62-65.

Elke KA & Dal Bello F 2008. The gluten-free cereal products and beverages. Elsevier Gallagher E, Gormley T & Arendt E 2004. Recent advances in the formulation of glutenfree cereal-based products. Trends in food science and technology. 15 (3-4): 143-152.

Gambuś H, Sikora M & Ziobro R 2007. The effect of composition of hydrocolloids on properties of gluten-free bread. Acta scientiarum polonorum technologia alimentaria. 6 (3): 61-74.

Gomez M, Ronda F, Caballero PA, Blanco CA & Rosell CM 2007. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids. 21 (2): 167-173.

Guarda A, Rosell C, Benedito C & Galotto M 2004. Different hydrocolloids as bread improvers and antistaling agents. Food hydrocolloids. 18: 241-247.

Haj Mohammadi A, Kerramat J, Hohhatoleslami M & Molavi H 2013. Evaluation effect of tragacan th gum on quality properties of sponge cake. (Percian). Iranian food science and technology research journal. 9 (13): 253-259.

Haj Mohammadi A, Kerramat J, Hohhatoleslami M & Molavi H 2014. Evaluation effect of tragacanth gum on quality properties of sponge cake. Season journal of food sciences and industries. 42 (11): 1-8.

Khalesi. H, Alizadeh. M & M RB 2012. The evaluation of physic-chemical and functional properties of releasing gum of amygdalus scoparia Spach in Mian jangal of Fars province of Iran. Iranian food science and technology research journal. 8 (3): 317-326.

Lopez ACB, Pereira AJG & Junqueira RG 2004. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Brazilian archives of biology and technology. 47 (1): 63-70.

Mezaize S, Chevallier SL, Bail A & Lamballerif M 2009. Optimization of gluten-free formulations for French style breads. Journal of food science. 74 (3): 140-146. [OpenAIRE]

Rodriguez-Garcia J, Puig A, Salvador A & Hernando I 2012. Optimization of a sponge cake formulation with inulin as fat replacer: Structure, physicochemical, and sensory properties. Journal of food science. 77 (2): 189- 197.

Sumnu G, Koksel F, Sahin S, Basman A & Meda V 2010. The effects of xanthan and guar gums on stailing of gluten-free rice cake baked in different ovens. International journal of food science and technology. 45 (1): 87-93.

Turabi E, Sumnu G & Sahin S 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food hydrocolloids. 22 (2): 305-312. [OpenAIRE]

Any information missing or wrong?Report an Issue