Volume 21, Issue 156 (2025)
FSCT 2025, 21(156): 38-48 |
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Mohammadi N, Tayefe M, fadayi L, Sadeghi M, NASROLLAH ZADEH A. Evaluation of quince gum Performance in comparison with carboxymethylcellulose on rheological, textural and sensory characteristics of gluten-free cookies (rice-quinoa. FSCT 2025; 21 (156) :38-48
URL: http://fsct.modares.ac.ir/article-7-73210-en.html
URL: http://fsct.modares.ac.ir/article-7-73210-en.html
1- Graduated in Food Science and and Technology
2- Assistant Professor, Department of Food Science and Technology
3- Graduated in Food Science and and Technology ,leili_fd97@yahoo.com
4- Associate professor, Department of Agronomy and Plant Breeding
2- Assistant Professor, Department of Food Science and Technology
3- Graduated in Food Science and and Technology ,
4- Associate professor, Department of Agronomy and Plant Breeding
Abstract: (195 Views)
Celiac disease is an autoimmune disorder which can cause serious damage to the mucous membrane of the small intestine due to the consumption of gluten, and as a result, there is a decrease in the absorption of nutrients, which can lead to weight loss, anemia and malnutrition. Removing gluten from the diet of the affected person is suggested as a solution to control and curb this abnormality. Therefore, the aim of this research is to investigate the possibility of producing cookies using rice flour, quinoa, carboxymethyl cellulose gum (1.5-3-5 percent) and gum extracted from the quince seed (1.5-3-5 percent) alone and evaluating its effect on the rheological characteristics of dough and textural properties of cookies. Based on the obtained results, it was determined that with the addition of gums, the viscosity increases compared to the control sample. Also by adding gums, Peak and Final viscosity increased and the setback viscosity decreased compared to the control sample. It was observed that the seed gum performed more effectively than showed carboxymethyl cellulose gum. So that the treatment with 5% quince gum has the highest viscosity among the samples. Furthermore the addition of both types of gum resulted in reduced hardness, increased springiness and improved sensory characteristics. Based on the overall evaluation of the results of the present study, sample number 7 containing 450 g rice flour, 50 g quinoa flour and 5% quince gum is recommended as the best treatment.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/01/1 | Accepted: 2024/06/1 | Published: 2025/01/20
Received: 2024/01/1 | Accepted: 2024/06/1 | Published: 2025/01/20
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