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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-en.html
URL: http://jnfs.ssu.ac.ir/article-1-91-en.html
Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran
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| Abstract (HTML) (3616 Views)
Celiac disease is a kind of digestive disease which damages intestinal villi and leads to failure of nutritionals absorption such as iron, calcium, fat soluble vitamins, and in some cases causes low weight, diarrhea, anemia, fatigue, stomach bloat. On the other hand, it leads to thyroid disease, cancer, bone disorders, infertility, as well as nerve and psychiatric problems (Mezaize et al., 2009). Patients suffering from celiac disease cannot bear the gluten protein that exists in wheat, barley, and rye, consequently they have problem in consumption of foods such as cake, bread, spaghetti, etc. (Mezaize et al., 2009). Rice, with very low amounts of gluten, a little sodium, protein, fat, fiber, and high amounts of digestible carbohydrates, is one of the foods which can replace wheat in non-gluten products (Turabi et al., 2008).
Gluten proteins, available in flour have an important role in biking quality. Gluten protein is composed of gliadin and glutinin, which has significant effect on physical properties of batter such as elasticity, consistency, the ability of gas maintaining, and etc. The elimination of this protein results a product with brittle texture, weak color, low volume, and porosity (Gallagher et al., 2004). Hence, using gluten appropriate substitutes such as hydrocolloids (Lopez et al., 2004) is essential in non-gluten products' baking industries. Hydrocolloids are hydrophilic biopolymers resulting from plants, animals, microbes, and/ or synthetic materials that generally include a large number of hydroxyl groups (Guarda et al., 2004). Generally, hydrochlorides are applicable for improvement of quality and viscoelastic characteristics, increasing of moisture maintaining capacity, slowing down starch alteration process, and as fat substitutes in producing nutritional products (Elke and Dal Bello, 2008).
Gums (hydrocolloids) are compounds added to nutritional products because of their role in providing jelly and consolidation properties to products (Turabi et al., 2008). Persian gum is a clear gum harvested from Arjan tree (peanuts) of Rosacease family that is also called Shirazi gum and Zedu. This polysaccharide gum is water soluble with high water absorption capacity besides industrial usages. Today, Persian gum is used as a emulsion with Tragacanth and Arabic gum in pharmaceutical industry (Khalesi. H et al., 2012).
Tragacanth gum is a secretory gum that has an important role in nutritional, medicinal, textile, paper, and other industrial materials. Tragacanth is a complex polysaccharide with numerous heterogeneous branches which is naturally available in slightly acidic salt of calcium, magnesium, and potassium. Tragacanth gum includes two parts: Tragacanthic acid or basourin that is insoluble in water but can distend in water and form jelly, and the other part is Tragacanth which is water soluble. Both units contain small amounts of proteins and metoxyl groups that the latter are more frequent in water soluble unit (Haj Mohammadi et al., 2013).
Up to now, some studies have been conducted about use of gums, such as xanthan gum, guar gum, luckast seed gum, etc. and also use of hydrochlorides, such as sodium alginate, carginane, pectin, hydroxyl propyl methyl cellulose, etc. to prepare cakes from rice flour (Rodriguez-Garcia et al., 2012, Sumnu et al., 2010, Turabi et al., 2008) and quinoa flour (Khalesi. H et al., 2012). The results indicated improvement of cake quality. During conducted evaluations, the combination of Persian gum and Tragacanth was not used in any formulations of non-gluten cakes.
With regard to the fact that celiac patients are sensitive to gluten protein, this study tried to prepare non-gluten cakes based on rice and quinoa flour with using the combination of Persian gum and Tragacanth in its formulation. The effect of addition of different levels of these gums and their combinations on quantitative, qualitative, and sensory characteristics of products were also evaluated.
Materials and Methods
Rice flour (protein 9.3%, ash 0.9%, moisture 11.02%), quinoa flour, sugar, shortening, water, egg, salt, baking powder, Persian gum (protein 0.5%, ash 1.62%, moisture 9.4%, and carbohydrate 88.4%), as well as Tragacanth were purchased from food stores. After grinding Tragacanth laminas, Tragacanth and other powders were passed from the mesh-40 to separate big particles and impurities.
Batter preparation and cake production: The cake batter was prepared from rice flour, quinoa flour, sugar, oil, water, egg, baking powder, vanilla, and salt, all components were calculated according to the weight of rice and quinoa flour. The materials were mixed and prepared in 3 stages. At the first stage, sugar, egg, and vanilla were mixed and at the second stage the rest of liquid materials, such as water and oil were added. At the final stage, solid materials of formula including flour, gums (each gum and their combination in 3 levels of 0.5, 1 and 1.5%) were added and mixed. Mixing was performed for 3 minutes in each stage. After preparation and mixing of the materials, the batter was filled in molds, placed in microwave and baked for 20 minutes. After baking and chilling in environment temperature, the cakes were packed for evaluation of their qualitative and quantitative properties. Treatments used in this study are shown in Table 1.
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The Effect of Persian Gums and Tragacanth on Texture and Sensory Characteristics of Non-Gluten Cakes
Afrooz Ghasemi; MSc*1, Mohammad Shahedi Bagh Khandan; PhD2 & Seyed Ali Yasini Ardakani; PhD3
1 Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran.
2 Department of Agriculture Engineering, Isfahan University of Technology, Isfahan, Iran.
3 Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran.
Afrooz Ghasemi; MSc*1, Mohammad Shahedi Bagh Khandan; PhD2 & Seyed Ali Yasini Ardakani; PhD3
1 Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran.
2 Department of Agriculture Engineering, Isfahan University of Technology, Isfahan, Iran.
3 Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran.
| ARTICLE INFO | ABSTRACT | |
| ORIGINAL ARTICLE | 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. Keywords: Non-gluten cake; Sensory characteristics; Persian gum; Gum Tragacanth |
|
| Article history: Received: 1 Nov 2016 Revised: 29 Nov 2016 Accepted: 10 Dec 2016 |
||
| *Corresponding author: ghasemy.afrooz@yahoo.com Department of Food Science and Technology, Islamic Azad University, Yazd, Iran. Postal code: 8916188637 Tel: 03531872620 |
Introduction
Celiac disease is a kind of digestive disease which damages intestinal villi and leads to failure of nutritionals absorption such as iron, calcium, fat soluble vitamins, and in some cases causes low weight, diarrhea, anemia, fatigue, stomach bloat. On the other hand, it leads to thyroid disease, cancer, bone disorders, infertility, as well as nerve and psychiatric problems (Mezaize et al., 2009). Patients suffering from celiac disease cannot bear the gluten protein that exists in wheat, barley, and rye, consequently they have problem in consumption of foods such as cake, bread, spaghetti, etc. (Mezaize et al., 2009). Rice, with very low amounts of gluten, a little sodium, protein, fat, fiber, and high amounts of digestible carbohydrates, is one of the foods which can replace wheat in non-gluten products (Turabi et al., 2008).
Gluten proteins, available in flour have an important role in biking quality. Gluten protein is composed of gliadin and glutinin, which has significant effect on physical properties of batter such as elasticity, consistency, the ability of gas maintaining, and etc. The elimination of this protein results a product with brittle texture, weak color, low volume, and porosity (Gallagher et al., 2004). Hence, using gluten appropriate substitutes such as hydrocolloids (Lopez et al., 2004) is essential in non-gluten products' baking industries. Hydrocolloids are hydrophilic biopolymers resulting from plants, animals, microbes, and/ or synthetic materials that generally include a large number of hydroxyl groups (Guarda et al., 2004). Generally, hydrochlorides are applicable for improvement of quality and viscoelastic characteristics, increasing of moisture maintaining capacity, slowing down starch alteration process, and as fat substitutes in producing nutritional products (Elke and Dal Bello, 2008).
Gums (hydrocolloids) are compounds added to nutritional products because of their role in providing jelly and consolidation properties to products (Turabi et al., 2008). Persian gum is a clear gum harvested from Arjan tree (peanuts) of Rosacease family that is also called Shirazi gum and Zedu. This polysaccharide gum is water soluble with high water absorption capacity besides industrial usages. Today, Persian gum is used as a emulsion with Tragacanth and Arabic gum in pharmaceutical industry (Khalesi. H et al., 2012).
Tragacanth gum is a secretory gum that has an important role in nutritional, medicinal, textile, paper, and other industrial materials. Tragacanth is a complex polysaccharide with numerous heterogeneous branches which is naturally available in slightly acidic salt of calcium, magnesium, and potassium. Tragacanth gum includes two parts: Tragacanthic acid or basourin that is insoluble in water but can distend in water and form jelly, and the other part is Tragacanth which is water soluble. Both units contain small amounts of proteins and metoxyl groups that the latter are more frequent in water soluble unit (Haj Mohammadi et al., 2013).
Up to now, some studies have been conducted about use of gums, such as xanthan gum, guar gum, luckast seed gum, etc. and also use of hydrochlorides, such as sodium alginate, carginane, pectin, hydroxyl propyl methyl cellulose, etc. to prepare cakes from rice flour (Rodriguez-Garcia et al., 2012, Sumnu et al., 2010, Turabi et al., 2008) and quinoa flour (Khalesi. H et al., 2012). The results indicated improvement of cake quality. During conducted evaluations, the combination of Persian gum and Tragacanth was not used in any formulations of non-gluten cakes.
With regard to the fact that celiac patients are sensitive to gluten protein, this study tried to prepare non-gluten cakes based on rice and quinoa flour with using the combination of Persian gum and Tragacanth in its formulation. The effect of addition of different levels of these gums and their combinations on quantitative, qualitative, and sensory characteristics of products were also evaluated.
Materials and Methods
Rice flour (protein 9.3%, ash 0.9%, moisture 11.02%), quinoa flour, sugar, shortening, water, egg, salt, baking powder, Persian gum (protein 0.5%, ash 1.62%, moisture 9.4%, and carbohydrate 88.4%), as well as Tragacanth were purchased from food stores. After grinding Tragacanth laminas, Tragacanth and other powders were passed from the mesh-40 to separate big particles and impurities.
Batter preparation and cake production: The cake batter was prepared from rice flour, quinoa flour, sugar, oil, water, egg, baking powder, vanilla, and salt, all components were calculated according to the weight of rice and quinoa flour. The materials were mixed and prepared in 3 stages. At the first stage, sugar, egg, and vanilla were mixed and at the second stage the rest of liquid materials, such as water and oil were added. At the final stage, solid materials of formula including flour, gums (each gum and their combination in 3 levels of 0.5, 1 and 1.5%) were added and mixed. Mixing was performed for 3 minutes in each stage. After preparation and mixing of the materials, the batter was filled in molds, placed in microwave and baked for 20 minutes. After baking and chilling in environment temperature, the cakes were packed for evaluation of their qualitative and quantitative properties. Treatments used in this study are shown in Table 1.
| Table 1. The amounts of gums used in cake | ||
| Treatment's name | The concentration of added biopolymers | |
| B | 0% | |
| 0.5F | 0.5% Persian gum | |
| 1.0F | 1% Persian gum | |
| 1.5 F | 1.5% Persian gum | |
| 0.5K | 0.5% Tragacanth gum | |
| 1K | 1% Tragacanth gum | |
| 1.5K | 1.5% Tragacanth gum | |
| 0.5FK | 0.25% Persian gum+.025% Tragacanth gum | |
| 1.0FK | 0.5% persian gum+0.5% Tragacanth gum | |
| 1.5FK | 0.75% persian gum+0.75% Tragacanth gum | |
Qualitative and quantitative examinations of non-gluten cake: Volume measurement: the definition of cake volume was performed with rapeseed movement method (Haj Mohammadi et al., 2014).
Texture test: the evaluation of cake texture was conducted by texture meter apparatus and based on Gomez et al., method (2006) in time intervals of 4 hours,3 and 5 days after the production of cakes (brand CT3-1000 of Brokfield Company). The evaluation was carried out by Brokfield texture analyzer apparatus equipped with probe TA4/1000 through destroying percentage of 50%, speed of 30mm/min, and inter-cycle interval of 30 seconds. Parameters such as firmness, cohesiveness, springiness, gumminess, and chewiness were evaluated (Bourne, 1978).
The evaluation of cake shell color: the analysis of cake shell color was performed 4 hours after production in the hunter lab color-meter apparatus (Johnson brand) with definition of 3 indices L*, A*, and B*. The L* index was an indicator of sample brightness and ranged from zero (black) to 100 (white). The A* index indicated that the color of sample was similar to both green and red; it ranged from -120 (pure green) to +120 (pure red). The B* index indicates that the sample color was close to blue and yellow and ranged from -120 (pure blue) to +120 (pure yellow).
Porosity evaluation: to evaluate the rate of porosity, the center of cakes were evaluated 2 hours after production with organization method. For this purpose, a resection by dimensions of 2 × 2 cm was prepared from the center of the cake and was imaged by scanner (HP Scanject G3010) with resolution of 1200 pixels, then it was placed in Image J software. With activating the 8 bit part, gray images were created. In order to change the gray images to two-two images, the two-two part of software was activated. These images are assortments of light and dark spots, which help to calculate the ratio of light spots to dark ones as an index for estimating porosity rate of the samples. Obviously, higher ratios show that the number of chambers in the cake tissue has been higher (porosity rate). With activating analyses part of the software, this ratio and the percentage of samples' porosity were calculated (Rodriguez-Garcia
et al., 2012).
Sensory evaluation: sensory evaluation was performed with 5-spot Hedonic method and by presence of 10 panelists. In these tests, factors such as color, odor, taste, and texture (oral sense) were evaluated separately for cakes containing Tragacanth, Persian gum, combination of them, and the control group. During these tests, the panelists were asked to give grade 1 to the best sample and grade 5 to the worst one. For data analyses, initially total grades related to each sample were calculated and then the presence of significant difference among them was determined by using Friedman test (Haj Mohammadi et al., 2013).
Data analysis: Comparison of harvested results of all tests was performed by complete analyses of variance and tests of mean score comparisons at the probability level of 5%.
Results
Definition of special volume of cake: According to Figure 1, addition of gum leads volume of non-gluten cakes to increase; the most volume increasing was related to treatment containing 0.75% Persian gum and 0.75% Tragacanth (1.5FK treatment).
Texture test: the evaluation of cake texture was conducted by texture meter apparatus and based on Gomez et al., method (2006) in time intervals of 4 hours,3 and 5 days after the production of cakes (brand CT3-1000 of Brokfield Company). The evaluation was carried out by Brokfield texture analyzer apparatus equipped with probe TA4/1000 through destroying percentage of 50%, speed of 30mm/min, and inter-cycle interval of 30 seconds. Parameters such as firmness, cohesiveness, springiness, gumminess, and chewiness were evaluated (Bourne, 1978).
The evaluation of cake shell color: the analysis of cake shell color was performed 4 hours after production in the hunter lab color-meter apparatus (Johnson brand) with definition of 3 indices L*, A*, and B*. The L* index was an indicator of sample brightness and ranged from zero (black) to 100 (white). The A* index indicated that the color of sample was similar to both green and red; it ranged from -120 (pure green) to +120 (pure red). The B* index indicates that the sample color was close to blue and yellow and ranged from -120 (pure blue) to +120 (pure yellow).
Porosity evaluation: to evaluate the rate of porosity, the center of cakes were evaluated 2 hours after production with organization method. For this purpose, a resection by dimensions of 2 × 2 cm was prepared from the center of the cake and was imaged by scanner (HP Scanject G3010) with resolution of 1200 pixels, then it was placed in Image J software. With activating the 8 bit part, gray images were created. In order to change the gray images to two-two images, the two-two part of software was activated. These images are assortments of light and dark spots, which help to calculate the ratio of light spots to dark ones as an index for estimating porosity rate of the samples. Obviously, higher ratios show that the number of chambers in the cake tissue has been higher (porosity rate). With activating analyses part of the software, this ratio and the percentage of samples' porosity were calculated (Rodriguez-Garcia
et al., 2012).
Sensory evaluation: sensory evaluation was performed with 5-spot Hedonic method and by presence of 10 panelists. In these tests, factors such as color, odor, taste, and texture (oral sense) were evaluated separately for cakes containing Tragacanth, Persian gum, combination of them, and the control group. During these tests, the panelists were asked to give grade 1 to the best sample and grade 5 to the worst one. For data analyses, initially total grades related to each sample were calculated and then the presence of significant difference among them was determined by using Friedman test (Haj Mohammadi et al., 2013).
Data analysis: Comparison of harvested results of all tests was performed by complete analyses of variance and tests of mean score comparisons at the probability level of 5%.
Results
Definition of special volume of cake: According to Figure 1, addition of gum leads volume of non-gluten cakes to increase; the most volume increasing was related to treatment containing 0.75% Persian gum and 0.75% Tragacanth (1.5FK treatment).
Cake texture: In texture test, the surface of cake samples on which TPA test was performed was 9.85. The results are reported in the Table 2 along with standard deviation. Non-common capital letters in each column and non-capital non-common letters in each row indicates significant difference at level of P > 0.05 between treatments.
The firmness index in the control sample had significant difference; it had an increasing trend with the increase of time. Hydrocolloids significantly increased firmness of cake core in comparison with the non-gum samples (P > 0.05).
Upper-case letters compare treatment to time, Lower-case letters compare a treatment to another treatment. Values with the same letters did not differ significantly (P > 0.05).
Cohesiveness indicates internal resistance of food structure. The evaluation of Cohesiveness index in Table 3 showed that the cohesion of cake samples was under the effect of adding hydrocolloids. The cohesiveness inside cake texture had significant difference during times of keeping, so that it decreased with increase of the keeping duration.
The firmness index in the control sample had significant difference; it had an increasing trend with the increase of time. Hydrocolloids significantly increased firmness of cake core in comparison with the non-gum samples (P > 0.05).
Upper-case letters compare treatment to time, Lower-case letters compare a treatment to another treatment. Values with the same letters did not differ significantly (P > 0.05).
Cohesiveness indicates internal resistance of food structure. The evaluation of Cohesiveness index in Table 3 showed that the cohesion of cake samples was under the effect of adding hydrocolloids. The cohesiveness inside cake texture had significant difference during times of keeping, so that it decreased with increase of the keeping duration.
| Table 2. Comparison of the mean firmness of cake samples texture (gram) in different days and treatments | |||
| Treatment | First day | Third day | Fifth day |
| 0.5F | 775.17 ± 58.36 Acd | 867.83 ± 47.44 Ae | 930.33 ± 84.32 dA |
| 1.0 F | 703.00 ± 23.07 Ade | 912.17 ± 89.76 Ac | 1121.17 ± 106.88 eA |
| 1.5 F | 989.83 ± 72.88 Ab | 1020.17 ± 95.87 bA | 1385.17 ± 87.62 abA |
| 0.5 K | 1003.00 ± 35.19 Ab | 1360.67 ± 80.75 aA | 1450.5 ± 103.64 abA |
| 1.0 K | 1184.67 ± 119.35 Aa | 1413.00 ± 71.52 dA | 1593.67 ± 255.93 Aa |
| 1.5 K | 1029.17 ± 77.10 Acde | 1150.17 ± 69.05 bA | 1265.67 ± 78.98 Abc |
| 0.5 FK | 650.00 ± 76.40 eA | 898.50 ± 37.69 eA | 1014.00 ± 79.27 Acd |
| 1.0 FK | 1029.17 ± 63.46 Ab | 1476.67 ± 72.67 Ad | 1575.67 ± 127.68 Aa |
| 1.5 FK | 842.50 ± 34.54 Ac | 944.50 ± 13.00 eA | 945.33 ± 221.90 Ad |
| B | 687.00 ± 64.09 Cde | 714.67 ± 89.33 Ad | 897.33 ± 123.73 Bd |
| F: Persian gum, K: Tragacanth gum, FK: Persian gum+ Tragacanth gum; Values with the same letters did not differ significantly (P > 0.05) | |||
| Table 3. Comparison of Texture Cohesiveness mean scores (milli joule) of cake samples in different days and treatments | |||
| Treatment | First day | Third day | Fifth day |
| 0.5F | 0.62 ± 0.053Aabc | 0.60 ± 0.078Aa | 0.60 ± 0.04Aabc |
| 1.0F | 0.53 ± 0.05eA | 0.42 ± 0.023Abc | 0.40 ± 0.07Acde |
| 1.5F | 0.56 ± 0.01deA | 0.46 ± 0.045Ab | 0.42 ± 0.01Abcd |
| 0.5K | 0.60 ± 0.006Abcd | 0.56 ± 0.025Ac | 0.54 ± 0.05Ade |
| 1.0K | 0.63 ± 0.044Aab | 0.63 ± 0.067Aa | 0.56 ± 0.02Acde |
| 1.5K | 0.63 ± 0.006abcA | 0.56 ± 0.058Abc | 0.52 ± 0.02Aba |
| 0.5FK | 0.59 ± 0.032bcdeA | 0.57 ± 0.021Aa | 0.48 ± 0.006Aabcd |
| 1.0FK | 0.67 ± 0.036aA | 0.61 ± 0.042Aa | 0.59 ± 0.006Aabc |
| 1.5FK | 0.64 ± 0.023abA | 0.42 ± 0.017Abc | 0.40 ± 0.06Aa |
| B | 0.57 ± 0.026Acde | 0.41 ± 0.006Bbc | 0.38 ± 0.03Ade |
| F: Persian gum, K: Tragacanth gum, FK: Persian gum+ Tragacanth gum; Values with the same letters did not differ significantly (P > 0.05) | |||
Upper-case letters compare treatment to time, Lower-case letters compare a treatment to another treatment. Values with same letters did not differ significantly (P > 0.05).
The evaluation of springiness was performed by punching a piece of cake with finger and its resilience to primary status. The results are shown in Table 4. There was no significant difference between any of treatments in days 1 to 5. With addition of hydrocolloids, the springiness showed significant alteration comparing with non-gum sample (P > 0.05).
Upper-case letters compare treatment to time, Lower-case letters compare a treatment to another treatment. Values with the same letters did not differ significantly (P > 0.05).
The results showed that gumminess of cake samples increased from day 1 to day 3, but with increase of the keeping time a significant decrease was observed in day 5 (Table 5).
The evaluation of springiness was performed by punching a piece of cake with finger and its resilience to primary status. The results are shown in Table 4. There was no significant difference between any of treatments in days 1 to 5. With addition of hydrocolloids, the springiness showed significant alteration comparing with non-gum sample (P > 0.05).
Upper-case letters compare treatment to time, Lower-case letters compare a treatment to another treatment. Values with the same letters did not differ significantly (P > 0.05).
The results showed that gumminess of cake samples increased from day 1 to day 3, but with increase of the keeping time a significant decrease was observed in day 5 (Table 5).
| Table 4. Comparison of mean texture springiness (millimeter) of cake samples in different days and treatments | |||
| Treatment | First day | Third day | Fifth day |
| 0.5F | 4.77 ± 0.30Aab | 4.58 ± 0.24aAbc | 4.61 ± 0.17Aab |
| 1.0F | 4.29 ± 0.17cA | 3.66 ± 0.26Ae | 3.90 ± 0.15dA |
| 1.5F | 4.43 ± 0.11bcA | 4.57 ± 0.26Aabc | 4.48 ± 0.09Aabc |
| 0.5K | 4.40 ± 0.03bcA | 4.39 ± 0.14Aabcd | 4.25 ± 0.17Abcd |
| 1.0K | 4.52 ± 0.09bcA | 4.39 ± 0.23Aabcd | 4.60 ± 0.12Aab |
| 1.5K | 4.66 ± 0.09abcA | 4.62 ± 0.24abA | 4.84 ± 0.11Aa |
| 0.5FK | 4.64 ± 0.11abcA | 4.31 ± 0.22Abcd | 4.59 ± 0.18Aab |
| 1.0FK | 5.00 ± 0.00aA | 4.71 ± 0.11Aa | 4.49 ± 0.31Acab |
| 1.5FK | 4.25 ± 0.63Ac | 4.26 ± 0.21Acd | 4.13 ± 0.57Acd |
| B | 4.61 ± 0.32Aabc | 4.23 ± 0.11Ad | 4.28 ± 0.15Abcd |
| F: Persian gum, K: Tragacanth gum, FK: Persian gum+ Tragacanth gum; Values with the same letters did not differ significantly (P > 0.05) | |||
| Table 5. Mean comparison of texture gumminess (gram), texture chewiness and texture stringiness of cake samples in different days and treatments | |||
| Treatment | First day | Third day | Fifth day |
| Texture gumminess (gram) | |||
| 0.5F | 477.67 ± 28.62Aa | 510.57 ± 50.52Ae | 486.93 ± 124.74Ade |
| 1.0F | 338.73 ± 26.19eA | 541.9 ± 24.53Ad | 239.77 ± 3.47Af |
| 1.5F | 554.53 ± 45.48bA | 677.9 ± 56.89Abc | 507.9 ± 5015Aabc |
| 0.5K | 593.3 ± 29.59bA | 718.17 ± 68.28Aa | 617.03 ± 49.89Abc |
| 1.0K | 727.43 ± 34.39aA | 897.47 ± 65.67Acd | 778.67 ± 55.44Aab |
| 1.5K | 443.33 ± 36.20cdA | 625.03 ± 54.79Aa | 497.57 ± 78.0Abc |
| 0.5FK | 381.37 ± 25.21edA | 445.83 ± 38.19Ae | 406.93 ± 34.99Ade |
| 1.0FK | 687.07 ± 35.68aA | 707.53 ± 39.71Acd | 684.13 ± 2488Aa |
| 1.5FK | 176.83 ± 15.33fA | 206.9 ± 1966Aab | 771 ± 14.45Ad |
| B | 389.53 ± 35.30Bed | 470.3 ± 35.31Ae | 451.97 ± 27.2Be |
| Texture chewiness (milli joule) | |||
| 0.5F | 20.76 ±2.60Acd | 20.73 ±0.74Ac | 21.13 ± 1.61Adc |
| 1.0F | 17.43 ±1.27Ae | 21.09± 1.95cA | 22.97 ± 2.04Ad |
| 1.5F | 24.27 ±2.43Abc | 31.23 ±2.74abA | 35.45 ±2.79Aabc |
| 0.5K | 25.51± 1.18Ab | 31.30 ±2.05abA | 36.46 ± 3.23Aabdc |
| 1.0K | 32.26 ±2.19A | 37.88 ±2.52bA | 40.64 ±3.90Aab |
| 1.5K | 27.02 ±1.66Ad | 37.8 ± 1.98aA | 39.17 ±1.16Aabcd |
| 0.5FK | 17.36 ± 1.51Ade | 23.36 ± 0.12cA | 26.86 ±2.02Abcd |
| 1.0FK | 33.70 ± 3.96aA | 39.6 ± 2.93bA | 43.51 ±3.63aA |
| 1.5FK | 25.72 ±0.40bA | 27.34 ±1.02Aab | 31.62 ± 2.93dcA |
| B | 17.69 ±2.76deB | 17.69 ± 2.76deB | 18.79 ± 1.09Bd |
| Texture stringiness (mm) | |||
| 0.5F | 0.55 ± 0.10b | 0.63 ± 1.36ab | 0.56 ± 0.007bc |
| 1.0F | 0.38 ± 0.247bcd | 0.41 ±8.99a | 0.36 ±0.29bc |
| 1.5F | 0.15 ± 0.006ef | 0.20 ± 0.051b | 0.61 ± 0.509a |
| 0.5K | 0.36 ± 0.070cd | 0.25 ± 0.06b | 0.41 ±0.007bc |
| 1.0K | 0.77 ± 0.177a | 0.88 ± 0.57b | 0.78 ± 0.106bc |
| 1.5K | 0.87 ±0.081a | 1.01 ±0.205b | 0.97 ± 0.078b |
| 0.5FK | 0.46 ± 0.096bc | 0.10 ±0.051b | 0.23 ±0.035c |
| 1.0FK | 0.37 ± 0.035cd | 0.48 ± 0.17b | 0.25 ±0.001bc |
| 1.5FK | 0.27± 0.061ed | 0.42± 1.66b | 0.04 ±0 001c |
| B | 0.02 ± 0.005f | 0.018 ± 0.11b | 0.04 ±0 002c |
F: Persian gum, K: Tragacanth gum, FK: Persian gum+ Tragacanth gum; Values with the same letters did not differ significantly
(P > 0.05).
(P > 0.05).
Upper-case letters compare treatment to time, Lower-case letters compare a treatment to another treatment. Values with the same letters did not differ significantly (P > 0.05).
The results in the Tables 5 show that the chewiness of cake samples is directly related to cake firmness and did not have any significant alteration during the keeping period, but in control sample, it increased by increase of time from days 1 to 3. This index showed decrease by more increasing of time.
Upper-case letters compare treatment to time, Lower-case letters compare a treatment to another treatment. Values with the same letters did not differ significantly (P > 0.05).
According to Table 5, addition of Persian gums and Tragacanth led to stringiness of cake texture and the stringiest characteristics were observed in addition of 1 and 1.5% Tragacanth gum.
Color analysis: The cake color analysis was conducted in two repeats and the results are reported in the Tables 6 along with standard deviation. Non-common characters in each
column indicate the existence of significant difference in P > 0.05 level.
The results in the Tables 5 show that the chewiness of cake samples is directly related to cake firmness and did not have any significant alteration during the keeping period, but in control sample, it increased by increase of time from days 1 to 3. This index showed decrease by more increasing of time.
Upper-case letters compare treatment to time, Lower-case letters compare a treatment to another treatment. Values with the same letters did not differ significantly (P > 0.05).
According to Table 5, addition of Persian gums and Tragacanth led to stringiness of cake texture and the stringiest characteristics were observed in addition of 1 and 1.5% Tragacanth gum.
Color analysis: The cake color analysis was conducted in two repeats and the results are reported in the Tables 6 along with standard deviation. Non-common characters in each
column indicate the existence of significant difference in P > 0.05 level.
| Table 6. Mean comparison of color indices L*, A* and B* at significant level of 0.05 in different treatments | |||
| Treatment | Color index | ||
| L* | A* | B* | |
| 0.5F | 68.40 ± 0.26ab | 3.08 ± 1.25ab | 28.56 ± 0.16b |
| 1.0F | 63.64 ± 1.34d | 9.49 ± 1.17a | 27.21± 0.23b |
| 1.5F | 67.18 ± 0.81cb | 7.39 ± 0.66b | 26.45 ± 0.22c |
| 0.5K | 68.49 ± 0.46ab | 5.39 ± 1.03cd | 27.36 ± 0.39b |
| 1.0K | 68.04 ±0.85ab | 4.9 ± 0.60de | 27.11± 0.13b |
| 1.5K | 67.54 ±0.85cb | 3.89 ± 0.18ef | 28.39 ± 0.49a |
| 0.5FK | 68.15 ±0.70ab | 6.43 ±0.71bc | 26.41± 0.49c |
| 1.0FK | 61.86 ± 0.98e | 9.43 ± 0.11a | 26.44 ± 0.44c |
| 1.5FK | 66.24 ± 0.79c | 7.1 ± 0.73b | 27.24± 0.63b |
| B | 69.25 ± 0.83a | 6.44 ±0.6bc | 25.13 ± 0.18d |
| F: Persian gum, K: Tragacanth gum, FK: Persian gum+ Tragacanth gum; Values with the same letters did not differ significantly (P > 0.05) | |||
The results of variance indicated existence of significant difference of L index among treatments at significance level of 0.5. The control sample showed the highest mean L index (69.25) and the addition of gum led to decrease of this index. The lowest rate of L index (61.86) was measured by addition of 1% Persian gum and 1% Tragacanth gum.
Comparison of an index mean rate (red range) showed that treatment 2 containing 1% Persian gum, had the highest index mean rate (9.49) and treatment number 1, containing 0.5% Persian gum, had the lowest index mean rate (3.08). With elevating the amount of Persian gum in the samples, significant difference was observed for the index from treatment 1 to 3; the highest one was seen in 1% of Persian gum, but this index decreased in lack of Persian gum and elevation of Tragacanth in the samples. In treatments with both types of gums, a pendulous status was observed in which the index rate increased initially and then decreased.
The addition of Persian gum and Tragacanth leads to increase of color factor “b” (yellow range) in cake samples in comparison with controls. The control sample had the lowest rate of b index (25.13) and the treatment containing 0.5% of Persian gum showed the highest rate of b index (28.56). There was no significant difference among 0.5F, 1.0F, 0.5K, 1.0K, 1.0FK treatments. 1.5F, 0.5FK, and 1.0FK treatments also, did not show any significant difference.
Porosity: The results in Table 7 showed that addition of Persian gums and Tragacanth increased the porosity of cake samples comparing with the control sample. Samples containing combination of these two gums had more effective role in improvement of porosity comparing with the control sample. The addition of gum decreased the size of gas cells, increased their numbers, and led to their homogenous distribution in cake texture consequently, the porosity increased.
Comparison of an index mean rate (red range) showed that treatment 2 containing 1% Persian gum, had the highest index mean rate (9.49) and treatment number 1, containing 0.5% Persian gum, had the lowest index mean rate (3.08). With elevating the amount of Persian gum in the samples, significant difference was observed for the index from treatment 1 to 3; the highest one was seen in 1% of Persian gum, but this index decreased in lack of Persian gum and elevation of Tragacanth in the samples. In treatments with both types of gums, a pendulous status was observed in which the index rate increased initially and then decreased.
The addition of Persian gum and Tragacanth leads to increase of color factor “b” (yellow range) in cake samples in comparison with controls. The control sample had the lowest rate of b index (25.13) and the treatment containing 0.5% of Persian gum showed the highest rate of b index (28.56). There was no significant difference among 0.5F, 1.0F, 0.5K, 1.0K, 1.0FK treatments. 1.5F, 0.5FK, and 1.0FK treatments also, did not show any significant difference.
Porosity: The results in Table 7 showed that addition of Persian gums and Tragacanth increased the porosity of cake samples comparing with the control sample. Samples containing combination of these two gums had more effective role in improvement of porosity comparing with the control sample. The addition of gum decreased the size of gas cells, increased their numbers, and led to their homogenous distribution in cake texture consequently, the porosity increased.
| Table 7. Porosity rate of non-gluten cake samples in different treatments | ||
| Porosity | Number of chambers | Treatments |
| 14.06 ± 5.9 | 371 | 1.5K |
| 9.9 ± 5.9 | 355 | 1.0K |
| 15.13 ± 7.05 | 295 | 0.5K |
| 13.74 ± 6.15 | 304 | 1.5F |
| 9.65 ± 6.49 | 273 | 1.0F |
| 14 ± 7.16 | 270 | 0.5F |
| 15.49 ± 6.7 | 385 | 1.5FK |
| 14.64 ± 7.42 | 373 | 1.0FK |
| 9.35 ± 7.42 | 365 | 0.5FK |
| 24.59 ± 17.72 | 231 | B |
| F: Persian gum, K: Tragacanth gum, FK: Persian gum+ Tragacanth gum; Values with the same letters did not differ significantly (P > 0.05) | ||
Sensory evaluation: Comparison of treatments in Table 8 showed that treatment 1.5FK containing 0.75% Persian gum and Tragacanth, had the highest desirability in consumers' opinion and the control sample showed the lowest grade of total acceptability.
Discussion
Results showed that addition of Persian gums and Tragacanth to non-gluten cakes, improved the product's water holding capacity and texture parameters. Gomez indicated that there is no correlation between the cake density and special volume of cake. Actually, the final volume of cake is not often related to the primary air volume in the batter, but the capacity of gas maintenance during baking and its effect on gelatination of starch are important (Gomez et al., 2007)
Haj Mohammadi added different percentages of tragacant (0, 0.1, 0.2, 0.3, 0.4, 0.6, and 0.8%) to sponge cake samples and reported that adding gum up to 0.3% leads to significant increase of cakes' volume (P > 0.05). But higher amounts of gum (0.4, 0.6, and 0.8%) lead the cake volume to decrease. Also, Haj Mohammadi reported that addition of betaglucan (3 and 4%) to cakes significantly increases the volume compared to non-betaglucan samples (Haj Mohammadi et al., 2014).
Texture amenity increase of cakes by using gum is related to maintenance and keeping of moisture in cake texture, but in high percentages of gum, hardness is higher than non-gum samples that is due to high viscosity in batter and creation of strong gluten plexus which consequently creates more firm texture in cake (Haj Mohammadi et al., 2014).
Haji Mohammadi et al, reported that by adding Tragacanth up to 0.4%, during keeping, the sponge cake became significantly softer compared with the non-gum sample, while by more addition of Tragacanth gum up to 0.8%, the texture firmness was increased (Haj Mohammadi et al., 2014).
With addition of gum to cake, the shell of cakes affects by maillard reaction and becomes darker. This reaction is affected by pH and moisture (Haj Mohammadi et al., 2013). The results of Haj Mohammadi et al. study showed that with addition of betaglucan (0, 1, 2, 3, and 4%) to sponge cakes the rate of L and B factors in betaglucan samples were significantly lower than non-beta-glucan sample (P > 0.05). However, with elevation of betaglucan, the factor was significantly increased compared with non-betaglucan sample. The addition of gum decreased the size of gas cells, increased their numbers, and led to their homogenous distribution in cake texture so, the porosity was increased. Gambus et al., indicated that addition of xanthan gum at levels of 2 and 3% leads to creation of rather big and extensive air bubbles with non-homogenous distribution in product tissue which leads to decrease of porosity (Gambuś et al., 2007).
The results of sensory evaluation showed that the gum used in cakes has an appropriate effect on final quality and desirability of the product. More desirability of samples with gum comparing with control samples, is because of gum characteristics in aroma, taste, and moisture maintenance and tenderness (Haj Mohammadi et al., 2014).
Discussion
Results showed that addition of Persian gums and Tragacanth to non-gluten cakes, improved the product's water holding capacity and texture parameters. Gomez indicated that there is no correlation between the cake density and special volume of cake. Actually, the final volume of cake is not often related to the primary air volume in the batter, but the capacity of gas maintenance during baking and its effect on gelatination of starch are important (Gomez et al., 2007)
Haj Mohammadi added different percentages of tragacant (0, 0.1, 0.2, 0.3, 0.4, 0.6, and 0.8%) to sponge cake samples and reported that adding gum up to 0.3% leads to significant increase of cakes' volume (P > 0.05). But higher amounts of gum (0.4, 0.6, and 0.8%) lead the cake volume to decrease. Also, Haj Mohammadi reported that addition of betaglucan (3 and 4%) to cakes significantly increases the volume compared to non-betaglucan samples (Haj Mohammadi et al., 2014).
Texture amenity increase of cakes by using gum is related to maintenance and keeping of moisture in cake texture, but in high percentages of gum, hardness is higher than non-gum samples that is due to high viscosity in batter and creation of strong gluten plexus which consequently creates more firm texture in cake (Haj Mohammadi et al., 2014).
Haji Mohammadi et al, reported that by adding Tragacanth up to 0.4%, during keeping, the sponge cake became significantly softer compared with the non-gum sample, while by more addition of Tragacanth gum up to 0.8%, the texture firmness was increased (Haj Mohammadi et al., 2014).
With addition of gum to cake, the shell of cakes affects by maillard reaction and becomes darker. This reaction is affected by pH and moisture (Haj Mohammadi et al., 2013). The results of Haj Mohammadi et al. study showed that with addition of betaglucan (0, 1, 2, 3, and 4%) to sponge cakes the rate of L and B factors in betaglucan samples were significantly lower than non-beta-glucan sample (P > 0.05). However, with elevation of betaglucan, the factor was significantly increased compared with non-betaglucan sample. The addition of gum decreased the size of gas cells, increased their numbers, and led to their homogenous distribution in cake texture so, the porosity was increased. Gambus et al., indicated that addition of xanthan gum at levels of 2 and 3% leads to creation of rather big and extensive air bubbles with non-homogenous distribution in product tissue which leads to decrease of porosity (Gambuś et al., 2007).
The results of sensory evaluation showed that the gum used in cakes has an appropriate effect on final quality and desirability of the product. More desirability of samples with gum comparing with control samples, is because of gum characteristics in aroma, taste, and moisture maintenance and tenderness (Haj Mohammadi et al., 2014).
| Table 8. Results of sensory evaluation of non-gluten cake samples in different treatments | |||||
| Treatment | Color | Odor | Taste and flavor | Texture | Total acceptation |
| 0.5F | 3.5 ± 0.84a | 2.7 ± 0.67c | 3.4 ± 0.07ab | 3.4 ± 0.96ab | 3.4± 0.96ab |
| 1.0F | 3.6 ± 0.6a | 2.8 ± 0.91cb | 3.3 ±1.33abc | 3.4 ± 0.69ab | 3.2 ± 0.78abc |
| 1.5F | 3.3 ± 0.67ab | 3.3 ± 0.94abc | 3.9± 0.87a | 3.9 ± 0.73ab | 3.3 ± 0.82abc |
| 0.5K | 3.2 ± 0.13ab | 3.6 ±0.96a | 3.3 ± 0.33abc | 3.3± 0.94ab | 3.4 ± 0.26ab |
| 1.0K | 2.6± 0.96b | 3.4 ± 0.37abc | 3.8 ± 0.63a | 3.3 ± 0.94ab | 3.4 ± 0.86ab |
| 1.5K | 3.3 ± 0.67ab | 3.6 ± 0.84a | 2.9 ± 0.19bc | 3.5 ± 0.70ab | 3.0 ± 0.45bc |
| 0.5FK | 3.3 ± 0.67ab | 3.6 ± 0.96a | 2.7 ± 0.67bc | 3.3 ± 0.94ab | 3.5± 0.84ab |
| 1.0FK | 3.5 ± 0.38a | 3.4 ± 0.96abc | 2.5 ± 0.7c | 3.5 ±0.97ab | 3.4 ± 0.26ab |
| 1.5FK | 3.3 ± 0.94ab | 3.5 ± 0.84ab | 3.4± 0.17ab | 3.9± 0.87a | 3.8 ± 0.63a |
| B | 3.4 ± 0.96a | 3.0 ± 0.94abc | 2.7 ±0.67bc | 3.5 ± 0.7ab | 2.6 ± 0.16c |
| F: Persian gum, K: Tragacanth gum, FK: Persian gum+ Tragacanth gum; Values with the same letters did not differ significantly (P > 0.05) | |||||
Conclusions
Results showed that Persian and Tragacanth gums can independently and combinational improve the quality and organoleptic characteristics of gluten free cake. Also, application of gums for water conservation on cake texture causes the softness of cakes' texture to increase. Higher levels of gums increase the hardness of cake's texture.
Acknowledgements
The authors are highly thankful to Islamic Azad University of Shahrekord, Iran for providing facilities to carry out the study.
Authors’ contributions
Ghasemi A wrote the manuscript. Shahedi Baghe Khandan M and Yasini Ardakani A edited the manuscript. The authors approved the content of the manuscript, and agreed for all aspects of the work.
Conflicts of interest
The authors declare that there is no conflict of interest in this work.
Results showed that Persian and Tragacanth gums can independently and combinational improve the quality and organoleptic characteristics of gluten free cake. Also, application of gums for water conservation on cake texture causes the softness of cakes' texture to increase. Higher levels of gums increase the hardness of cake's texture.
Acknowledgements
The authors are highly thankful to Islamic Azad University of Shahrekord, Iran for providing facilities to carry out the study.
Authors’ contributions
Ghasemi A wrote the manuscript. Shahedi Baghe Khandan M and Yasini Ardakani A edited the manuscript. The authors approved the content of the manuscript, and agreed for all aspects of the work.
Conflicts of interest
The authors declare that there is no conflict of interest in this work.
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Elke KA & Dal Bello F 2008. The gluten-free cereal products and beverages. Elsevier
Gallagher E, Gormley T & Arendt E 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in food science and technology. 15 (3-4): 143-152.
Gambuś H, Sikora M & Ziobro R 2007. The effect of composition of hydrocolloids on properties of gluten-free bread. Acta scientiarum polonorum technologia alimentaria. 6 (3): 61-74.
Gomez M, Ronda F, Caballero PA, Blanco CA & Rosell CM 2007. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids. 21 (2): 167-173.
Guarda A, Rosell C, Benedito C & Galotto M 2004. Different hydrocolloids as bread improvers and antistaling agents. Food hydrocolloids. 18: 241-247.
Haj Mohammadi A, Kerramat J, Hohhatoleslami M & Molavi H 2013. Evaluation effect of tragacan th gum on quality properties of sponge cake. (Percian). Iranian food science and technology research journal. 9 (13): 253-259.
Haj Mohammadi A, Kerramat J, Hohhatoleslami M & Molavi H 2014. Evaluation effect of tragacanth gum on quality properties of sponge cake. Season journal of food sciences and industries. 42 (11): 1-8.
Khalesi. H, Alizadeh. M & M RB 2012. The evaluation of physic-chemical and functional properties of releasing gum of amygdalus scoparia Spach in Mian jangal of Fars province of Iran. Iranian food science and technology research journal. 8 (3): 317-326.
Lopez ACB, Pereira AJG & Junqueira RG 2004. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Brazilian archives of biology and technology. 47 (1): 63-70.
Mezaize S, Chevallier SL, Bail A & Lamballerif M 2009. Optimization of gluten–free formulations for French style breads. Journal of food science. 74 (3): 140-146.
Rodriguez-Garcia J, Puig A, Salvador A & Hernando I 2012. Optimization of a sponge cake formulation with inulin as fat replacer: Structure, physicochemical, and sensory properties. Journal of food science. 77 (2): 189-197.
Sumnu G, Koksel F, Sahin S, Basman A & Meda V 2010. The effects of xanthan and guar gums on stailing of gluten-free rice cake baked in different ovens. International journal of food science and technology. 45 (1): 87-93.
Turabi E, Sumnu G & Sahin S 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food hydrocolloids. 22 (2): 305-312.
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Received: 2017/06/21 | Published: 2017/06/21 | ePublished: 2017/06/21
Received: 2017/06/21 | Published: 2017/06/21 | ePublished: 2017/06/21
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