دوره 2، شماره 3 - ( 5-1396 )                   جلد 2 شماره 3 صفحات 221-230 | برگشت به فهرست نسخه ها


XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Ghasemi A, Shahedi Baghe Khandan M, Yasini Ardakani S A. The Effect of Persian Gums and Tragacanth on Texture and Sensory Characteristics of Non-Gluten ‎Cakes . JNFS. 2017; 2 (3) :221-230
URL: http://jnfs.ssu.ac.ir/article-1-91-fa.html
The Effect of Persian Gums and Tragacanth on Texture and Sensory Characteristics of Non-Gluten ‎Cakes . . 1396; 2 (3) :221-230

URL: http://jnfs.ssu.ac.ir/article-1-91-fa.html


چکیده:   (202 مشاهده)
Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce a non-gluten cake with an appropriate quality and high nutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth.
Methods: The effect of addition of Persian gums, Tragacanth, and a combination of both of these compounds at levels of 0.5, 1, and 1.5% on texture, color, and sensory characteristics of these cakes was evaluated in this study. Results: The results showed that solidity and viscosity factors were elevated by addition of gum to cake. Using of gums in cakes leads to moisture maintenance inside the cake texture and thus improves mastication property. Furthermore, the results of porosity evaluation showed that addition of Persian gums and Tragacanth decreases the size and increases the number of gas cells inside the cake texture and improves porosity. The best porosity was related to the sample containing 1.5% Persian gum and Tragacanth. The treatment that contained 0.75% Persian gum and 0.75% Tragacanth had the highest acceptability among consumers. Conclusions: Results showed that Persian and Tragacanth gums, whether used independently or in combination, can improve the quality and organoleptic characteristics of gluten-free cakes.
     

دریافت: ۱۳۹۶/۳/۳۱ | پذیرش: ۱۳۹۶/۳/۳۱ | انتشار: ۱۳۹۶/۳/۳۱

ارسال نظر درباره این مقاله : نام کاربری یا پست الکترونیک شما:
کد امنیتی را در کادر بنویسید

کلیه حقوق این وب سایت متعلق به می باشد.

طراحی و برنامه نویسی : یکتاوب افزار شرق

© 2015 All Rights Reserved | Journal of Nutrition and Food Security

Designed & Developed by : Yektaweb