Volume 17, Issue 106 (2020)                   FSCT 2020, 17(106): 109-120 | Back to browse issues page

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Zolfaghari S, Davoodi M, Mortazavi S A, Pedram neia A, Naghipour F. Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake. FSCT 2020; 17 (106) :109-120
URL: http://fsct.modares.ac.ir/article-7-40308-en.html
1- Ph.D. Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Associate Prof. of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran. , mehdidavoodi@yahoo.com
3- Depaartment of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
4- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) Karaj, Iran
Abstract:   (1590 Views)
Resistant starch type III as a dietary fiber is included in the prebiotic composition. It can be used to enrich low-calorie, gluten-free diets for celiac patients. The aim of this study was to investigate the possibility of improving the quantitative and qualitative properties of gluten free rice cake via replacement rice flour by resistant starch type III at levels of 0, 5, 10, 15, 20, 25 and 30%. Physicochemical, textural and sensory properties of the product were evaluated in a completely randomized design (P˂0.05). The results showed that replacing the rice flour by resistant starch in the gluten free rice cake formulation reduced the specific gravity of batter and increased the moisture content of the final product. Also, by replacing rice flour by resistant starch up to 20%, the height, specific volume and porosity of the final product increased and then decreased. On the other hand, the sample containing 20% resistant starch had the lowest firmness at 2h, 3 and 7 days after production. In addition, the results showed that 25 and 30% replacements of the resistant starch in gluten-free rice cake formulation by rice flour, the L* value of the crust and crumb increased and the a* and b* were reduced. Finally, the panelists by evaluating the sensory properties such as shape, color, texture firmness and softness, taste and overall acceptance the sample containing 80% rice flour and 20% resistant starch type III introduced as the best sample. Therefore, according to the results of the physicochemical and sensory evaluation, replacement of 20% rice flour by resistant starch type III in gluten free cake formulation can produce a lower calorie product suitable for celiac patient.
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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2020/01/30 | Accepted: 2020/07/4 | Published: 2020/11/30

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