Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 69-82 | Back to browse issues page

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Alaeii bakhsh N, Faraji A, Naghipour F. Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums. FSCT 2022; 19 (128) :69-82
URL: http://fsct.modares.ac.ir/article-7-60209-en.html
1- M.Sc Student of Food Sciences, Faculty of Advanced Sciences & Technology, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2- Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University , alireza_ch57@yahoo.com
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO)
Abstract:   (1186 Views)
Today, increasing the quality and nutritional value of food consumed by patients with celiac disease has attracted the attention of many researchers. Therefore, the aim of this study was to investigate the possibility of improving the quantitative and qualitative characteristics of gluten-free cake by replacing brown rice flour at three levels of 0, 50 and 100% with white rice flour in the presence of native Iranian gums (Isfarzeh, Qodoume Shirazi and Farsi separately at level of 1%). Results showed by increasing the amount of replacement of brown rice flour and adding gums, the viscosity of the dough increased, while with increasing the amount of these compounds, the specific gravity of the dough increased and decreased, respectively. The results showed the amount of protein, fat, moisture, firmness of the texture (during both periods) increased with the replacement of brown rice flour, while the addition of gums only affected the moisture and firmness of the texture in such a way that with the addition of gums, the amount of texture firmness decreased and the amount of moisture in the product increased. Regarding the specific volume and porosity of gluten-free cake, the results showed that with increasing the replacement of brown rice flour and the use of gums, the amount of these parameters decreased and increased, respectively. According to the results, with increasing the amount of replacement of brown rice flour, the amount of L* and a* components of the samples had a downward and upward trend, respectively, while the addition of gums only increased the amount of L* component. Finally, the panelists evaluated the sensory properties and introduced two samples containing 0% brown rice flour with Isfarzeh gum and sample containing 50% brown rice flour and Isfarzeh gum as the best samples.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2022/03/12 | Accepted: 2022/06/19 | Published: 2022/10/2

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