Application of sweet almond meal and xanthan gum in the production of gluten-free cake
Celiac disease is an autoimmune disorder that results in permanent intolerance to dietary gluten (especially wheat gluten). Using a gluten-free diet is the only effective remedy to this disease. The aim of this study was to evaluate the effect of xanthan gum (0.0, 0.3, 0.6, and 1.0%) and sweet almon...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-08-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67284_e97a5ab561c26657496f802141e28533.pdf |
| Summary: | Celiac disease is an autoimmune disorder that results in permanent intolerance to dietary gluten (especially wheat gluten). Using a gluten-free diet is the only effective remedy to this disease. The aim of this study was to evaluate the effect of xanthan gum (0.0, 0.3, 0.6, and 1.0%) and sweet almond meal (0, 5, and 10%) on physico-chemical properties of batter and gluten-free cake samples. Brightness values (L*) cake samples containing xanthan gum were in the range of 58.4 to 64.1 indicating that increasing levels of xanthan gum would cause an increase in the brightness of cake samples. However, increasing concentrations of almond meal significantly reduced the L* of cakes, so that L* decreased from 58.4 to 56.8. The addition of almond meal increased the porosity of cake samples, while the addition of xanthan gum up to 0.3% increased the porosity, but its further concentrations negatively affect the porosity of cakes. Firmness and moisture content of cake samples and viscosity of batters were increased by adding xanthan gum. Sensory evaluation of cakes revealed that samples containing xanthan gum and almond meal were more desirable compared to the control sample. |
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| ISSN: | 2252-0937 2538-2357 |