Volume 16, Issue 90 (2019)
FSCT 2019, 16(90): 229-243 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
mohajer khorasani S, Alami M, Kashaninejad M, Shahiri tabarestani H. Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake. FSCT 2019; 16 (90) :229-243
URL: http://fsct.modares.ac.ir/article-7-29461-en.html
URL: http://fsct.modares.ac.ir/article-7-29461-en.html
1- MSc student of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources.
2- Associate Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources. , mehranalami@gau.ac.ir
3- Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
4- Assistant Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
2- Associate Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources. , mehranalami@gau.ac.ir
3- Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
4- Assistant Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
Abstract: (8372 Views)
Usually, raw and unmodified flours are used in the gluten-free products industry and the most common way to increase the quality of gluten-free products is to use gums. In order to increase consumer demand for non-additive products, we can improve the quality of flour and gluten-free cake by using physical treatment of cereal grains. The aim of this study was to compare the effect of xanthan gum with the effect of heat-moisture treatment on physicochemical and sensory properties of gluten-free cake from millet and rice flour (50:50). In this study, the effects of xanthan gum on two levels 0 and 0.15 %, heat-moisture treatments at three levels of moisture 10, 15 and 20% and two levels of temperature 90 and 110° C on physicochemical and sensory properties of batter and gluten-free cake from millet and rice flour (50:50) were compared. The results showed, with increasing moisture and temperature in the heat-moisture treatment, the specific weight of the batter decreased and its viscosity increased. also, the physicochemical and sensory properties of cake such as specific volume, porosity and texture of cake were significantly improved on the baking day and during maintenance compared to the control sample (p <0.05). So that the samples containing millet flour obtained at 20% moisture and 110°C did not show significant differences in the physicochemical and sensorial properties of the samples containing 0.15% xanthan gum (P<0.05). Based on the findings of this study, heat-moisture treatment can be a good alternative to gum in gluten-free cakes.
Article Type: Original Research |
Subject:
Food quality control
Received: 2019/01/15 | Accepted: 2019/03/16 | Published: 2019/08/15
Received: 2019/01/15 | Accepted: 2019/03/16 | Published: 2019/08/15
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |