INFLUENCE OF SWEET ALMOND PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSIC-CHEMICAL AND TEXTURAL PROPERTIES OF DOUGH AND RICE CAKES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ABBASZADEH FATEMEH; ALAMI MEHRAN; SADEGHI MAHOONAK ALIREZA; KASHANINEJAD MEHDI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) Year:2017 | Volume:4 | Issue:15 Page(s): 107-118

Download Full-Text

Persian Verion

View:

866

Download:

Cites:

Information Journal Paper

Title

INFLUENCE OF SWEET ALMOND PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSIC-CHEMICAL AND TEXTURAL PROPERTIES OF DOUGH AND RICE CAKES

Author(s)

ABBASZADEH FATEMEH | ALAMI MEHRAN | SADEGHI MAHOONAK ALIREZA | KASHANINEJAD MEHDI | Issue Writer Certificate

Keywords

GLUTEN FREE CAKEQ1

RICE FLOURQ1

SWEET ALMOND PROTEIN CONCENTRATE (SAPC)Q1

XANTHAN GUMQ2

PHYSIC-CHEMICAL AND TEXTURAL PROPERTIESQ1

Abstract

Cake, because of various tastes and ease of use, is the most important baking product after bread. Considering the mechanism of celiac disease, which develops because person's body can' t digest the gluten proteins, producing GLUTEN FREE CAKE is increasing across the world. The goal of this research is to analysis using of sweet almond protein concentrate (SAPC) in four levels (0, 5, 10, 15) and XANTHAN GUM in three levels (0, 0.2, 0.4) (rice flour basis) on physical characteristics of dough and chemical and textural properties of free-gluten cake. Results show that by increasing the level of SAPC, protein, moisture, and ash of cake increase. By adding XANTHAN GUM and SAPC, Special weight and Consistency of dough increase too. According to these results, the sample containing 0.4% xanthan and 15% SAPC has the most hardness and sample with 0.4 % xanthan and without SAPC has less hardness. Besides, xanthan decreases gumminess and increases springiness and cohesiveness. SAPC increases gumminess and decreases springiness and cohesiveness. Finally level of 2.0% for xanthan and 5% for SAPC due to suitable quality properties were accepted.

Cites

No record.

References

No record.

Cite

APA: Copy

ABBASZADEH, FATEMEH, ALAMI, MEHRAN, SADEGHI MAHOONAK, ALIREZA, & KASHANINEJAD, MEHDI. (2017). INFLUENCE OF SWEET ALMOND PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSIC-CHEMICAL AND TEXTURAL PROPERTIES OF DOUGH AND RICE CAKES. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), 4(15 ), 107-118. SID. https://sid.ir/paper/258726/en

Vancouver: Copy

ABBASZADEH FATEMEH, ALAMI MEHRAN, SADEGHI MAHOONAK ALIREZA, KASHANINEJAD MEHDI. INFLUENCE OF SWEET ALMOND PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSIC-CHEMICAL AND TEXTURAL PROPERTIES OF DOUGH AND RICE CAKES. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT)[Internet]. 2017;4(15 ):107-118. Available from: https://sid.ir/paper/258726/en

IEEE: Copy

FATEMEH ABBASZADEH, MEHRAN ALAMI, ALIREZA SADEGHI MAHOONAK, and MEHDI KASHANINEJAD, “INFLUENCE OF SWEET ALMOND PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSIC-CHEMICAL AND TEXTURAL PROPERTIES OF DOUGH AND RICE CAKES,” JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), vol. 4, no. 15 , pp. 107–118, 2017, [Online]. Available: https://sid.ir/paper/258726/en

Related Journal Papers