Volume 20, Issue 138 (2023)                   FSCT 2023, 20(138): 82-93 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Akbari S, Alami M, Maghsoudlou Y, Sadeghi Mahoonak A. Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour. FSCT 2023; 20 (138) :82-93
URL: http://fsct.modares.ac.ir/article-7-65167-en.html
1- Gorgan University of Agricultural Sciences and Natural Resources
2- Gorgan University of Agricultural Sciences and Natural Resources , mehranalami@gmail.com
Abstract:   (713 Views)
In recent years, the production of gluten-free products with good quality is one of the priorities of the food industry to meet the needs of celiac patients. The aim of this research work was to study the effects of MMP on some physico-chemical properties of rice flour-based gluten free batter and cake. MMP was prepared from common millet grain (Pishahang variety) and its physical and functional characteristics were evaluated. Gluten-free batters and low-ratio cakes based on rice flour with three levels of xanthan gum (0, 0.15, 0.3%) and four levels of MMP (0, 5, 10, 15 %) were produced then evaluated for their physico-chemical  and sensory characteristics. The results of physical and functional properties of millet milk powder including bulk density, water absorption and oil absorption respectively 0.652±0.09, 0.615±0.1, and 0.696±0.05 was obtained. Increasing levels of MMP along with xanthan gum increased the viscosity of the batter. The highest viscosity (20 pa.s) was observed in the sample with 0.3% xanthan gum and 15% MMP, which led to a decrease in the volume and porosity of the resulting cakes. Evaluation of the color indices showed the significant effect of MMP on L*, a* and b*. In general, with the increase of MMP, L* and b* decreased and a* increased. The results of sensory analysis for the cake samples showed that with the increase of MMP and xanthan gum, due to the increase in viscosity and decrease in volume, the texture score of the samples decreased, and the highest score was related to the sample with 0.15% gum. It was concluded that the cake sample prepared with 10% MMP with 0.15% xanthan gum was the best treatment in terms of sensory and quality characteristics.
 
Full-Text [PDF 623 kb]   (570 Downloads)    
Article Type: Qualitative Research | Subject: Cereal and products technology
Received: 2022/11/1 | Accepted: 2023/06/18 | Published: 2023/08/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.