Volume 22, Issue 161 (2025)                   FSCT 2025, 22(161): 229-243 | Back to browse issues page

‎ 10.22034/FSCT.22.161.229

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Mohammadzadeh F, Gharekhani M, Gharekhani A, Bakhshabadi H. Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design. FSCT 2025; 22 (161) :229-243
URL: http://fsct.modares.ac.ir/article-7-78285-en.html
Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design
Farzaneh Mohammadzadeh1 , Mehdi Gharekhani * 2, Ahmad Gharekhani3 , Hamid Bakhshabadi4
1- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran , m.gharekhani@yahoo.com
3- Department of Veterinary Medicine, Maku Branch, Islamic Azad University, Maku, Iran
4- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran
Abstract:   (94 Views)
Celiac disease is caused by the consumption of gluten in genetically predisposed individuals, and the only effective treatment is adherence to a lifelong gluten-free diet. This study aimed to optimize the formulation of a sponge cake based on rice flour with the addition of tragacanth gum and date pomace. The effects of two concentrations of tragacanth gum (0 to 1.5 percent) and date pomace powder in the range of 0 to 9 percent were investigated using a mixed statistical design on parameters such as moisture, specific volume, porosity, hardness, color indicators, and sensory characteristics of the rice cake. Results showed that all tested characteristics of the cake were influenced by the mixture components (P<0.05). Increasing tragacanth gum led to higher moisture content, porosity, L* and b* index, while hardness, a* index, and overall acceptance decreased. In a manner that maximizes moisture content, the sample containing 1.5% of tragacanth gum and no date pomace powder retains the highest amount of moisture. This sample has 49.93% more moisture than the sample containing 9% date pomace powder. Increasing date pomace powder decreased moisture, specific volume, L* and b* index, and overall acceptance, but increased hardness, porosity, and a* index. The optimal formulation included 0.9% tragacanth gum, 0.25% date pomace powder, and 98.85% other ingredients, achieving a desirability of 0.854.
 
Keywords: Sponge cake, Rice, Optimization, Tragacanth gum, Date pomace powder.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2024/12/2 | Accepted: 2025/01/27 | Published: 2025/06/22
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