عنوان مقاله English
Gluten-freebakeryproductsisan important rolein the diet ofcoeliac diseaseandshould besupplied a part ofdailyenergy, protein,mineralsandvitaminsofthese patient's needs. Therefore the aim of this study was evaluation of adding BalanguShirazi gum (0, 0.25, 0.5, 0.75 and 1%) on moisture content, specific volume, porosity, crust color (L*, a* and b* values) and sensory properties (overall acceptance) of sorghum gluten-free semi volume Barbaribread. Crust color and porosity were estimated and analyzed by Image J software. The results showed the moisture content and L* value were increased by adding this gum. However the highest specific volume and overall acceptance in sensory evaluationwere observed in sample including 0.5% BalanguShirazi gum. On the other hand the lowest firmness (2hr after baking) was observed in this sample. Also the samples containing 0.25 and 0.5% BalanguShirazigum had the highest porosity and the lowest firmness (72hr after baking).
کلیدواژهها English
