Evaluation and Comparison of Effect of Lepidium Sativum Seed Gum and Xanthan on Texture and Functional Properties of Gluten Free Cake (Rice-Corn)

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SAHRAIYAN B.; KARIMI M.; SHEIKHOLESLAMI Z.

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ISSN: 2588-4824

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Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2018 | Volume:17 | Issue:2 (65) Page(s): 1-14

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Title

Evaluation and Comparison of Effect of Lepidium Sativum Seed Gum and Xanthan on Texture and Functional Properties of Gluten Free Cake (Rice-Corn)

Author(s)

SAHRAIYAN B. | KARIMI M. | SHEIKHOLESLAMI Z. | Issue Writer Certificate

Keywords

Crust color

Local gum

Porosity

Technological properties

Abstract

In this research, the effect of different levels (0, 0. 3, 0. 6 and 1%) of xanthan and Lepidium Sativum gum was evaluated on moisture, specific volume, Porosity, Crust color and crumb firmness of gluten free cake (rice-corn). These samples were compared with wheat cake. Gums were increased moisture, L* and b*. The highest Porosity and the lowest crumb firmness were observed in the sample containing 1 % Lepidium Sativum. Also the sample containing 0. 6 and 1 % Lepidium Sativum and 0. 6 % xanthan gum had the highest specific volume. Finally, the positive function of Lepidium Sativum gum (especially in 1 %) on Technological properties of gluten free cake was more than xanthan gum and this sample was better than wheat flour cake.

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APA: Copy

SAHRAIYAN, B., KARIMI, M., & SHEIKHOLESLAMI, Z.. (2018). Evaluation and Comparison of Effect of Lepidium Sativum Seed Gum and Xanthan on Texture and Functional Properties of Gluten Free Cake (Rice-Corn). FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 17(2 (65) ), 1-14. SID. https://sid.ir/paper/267976/en

Vancouver: Copy

SAHRAIYAN B., KARIMI M., SHEIKHOLESLAMI Z.. Evaluation and Comparison of Effect of Lepidium Sativum Seed Gum and Xanthan on Texture and Functional Properties of Gluten Free Cake (Rice-Corn). FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2018;17(2 (65) ):1-14. Available from: https://sid.ir/paper/267976/en

IEEE: Copy

B. SAHRAIYAN, M. KARIMI, and Z. SHEIKHOLESLAMI, “Evaluation and Comparison of Effect of Lepidium Sativum Seed Gum and Xanthan on Texture and Functional Properties of Gluten Free Cake (Rice-Corn),” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 17, no. 2 (65) , pp. 1–14, 2018, [Online]. Available: https://sid.ir/paper/267976/en

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