The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake
Abstract In this study, gluten‐free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024-02-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3844 |
| _version_ | 1797306836729200640 |
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| author | Maryam Maghsoud Ali Heshmati Mehdi Taheri Aryou Emamifar Fatemeh Esfarjani |
| author_facet | Maryam Maghsoud Ali Heshmati Mehdi Taheri Aryou Emamifar Fatemeh Esfarjani |
| author_sort | Maryam Maghsoud |
| collection | DOAJ |
| description | Abstract In this study, gluten‐free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%, 2%, and 3% were added to improve the quality of the final products. The effects of these hydrocolloid gums on the physicochemical, textural, and sensory properties of the gluten‐free pancakes were evaluated. Pancakes prepared with wheat flour were used as a control sample. The results showed that the addition of both gums decreased the hardness and chewiness of the gluten‐free pancakes while increasing the springiness and their moisture content. Increasing the concentration of the gums resulted in an L* value (lightness) reduction, which produced a darker crust on the pancakes. Moreover, the gluten‐free pancakes containing CMC and HPMC had higher specific volumes than the gluten‐free samples made without CMC and HPMC. From a sensory point of view, the samples containing 2%, 3% HPMC and 1% CMC received the highest overall acceptance score. Thus, CMC and HPMC can be used as improvers in gluten‐free pancakes. |
| first_indexed | 2024-03-08T00:47:35Z |
| format | Article |
| id | doaj.art-f4ec2ae45bd348a99366cb8c71c4637c |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-08T00:47:35Z |
| publishDate | 2024-02-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-f4ec2ae45bd348a99366cb8c71c4637c2024-02-15T06:46:48ZengWileyFood Science & Nutrition2048-71772024-02-011221304131710.1002/fsn3.3844The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancakeMaryam Maghsoud0Ali Heshmati1Mehdi Taheri2Aryou Emamifar3Fatemeh Esfarjani4Department of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research Center Hamadan University of Medical Sciences Hamadan IranDepartment of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research Center Hamadan University of Medical Sciences Hamadan IranDepartment of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research Center Hamadan University of Medical Sciences Hamadan IranDepartment of Food Science and Technology, College of Food Industry Bu‐ Ali Sina University Hamedan IranResearch Department of Food and Nutrition Policy and Planning, Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute (NNFTRI) Shahid Beheshti University of Medical Sciences Tehran IranAbstract In this study, gluten‐free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%, 2%, and 3% were added to improve the quality of the final products. The effects of these hydrocolloid gums on the physicochemical, textural, and sensory properties of the gluten‐free pancakes were evaluated. Pancakes prepared with wheat flour were used as a control sample. The results showed that the addition of both gums decreased the hardness and chewiness of the gluten‐free pancakes while increasing the springiness and their moisture content. Increasing the concentration of the gums resulted in an L* value (lightness) reduction, which produced a darker crust on the pancakes. Moreover, the gluten‐free pancakes containing CMC and HPMC had higher specific volumes than the gluten‐free samples made without CMC and HPMC. From a sensory point of view, the samples containing 2%, 3% HPMC and 1% CMC received the highest overall acceptance score. Thus, CMC and HPMC can be used as improvers in gluten‐free pancakes.https://doi.org/10.1002/fsn3.3844celiacgluten‐free productsmetabolic diseasepancaketexture analyzer |
| spellingShingle | Maryam Maghsoud Ali Heshmati Mehdi Taheri Aryou Emamifar Fatemeh Esfarjani The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake Food Science & Nutrition celiac gluten‐free products metabolic disease pancake texture analyzer |
| title | The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake |
| title_full | The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake |
| title_fullStr | The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake |
| title_full_unstemmed | The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake |
| title_short | The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake |
| title_sort | influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical texture and sensory characteristics of gluten free pancake |
| topic | celiac gluten‐free products metabolic disease pancake texture analyzer |
| url | https://doi.org/10.1002/fsn3.3844 |
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