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Information Journal Paper

Title

Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake

Pages

  109-120

Abstract

 Resistant starch type III as a dietary fiber is included in the Prebiotic composition. It can be used to enrich low-calorie, gluten-free diets for celiac patients. The aim of this study was to investigate the possibility of improving the quantitative and qualitative properties of gluten free rice cake via replacement rice flour by Resistant starch type III at levels of 0, 5, 10, 15, 20, 25 and 30%. Physicochemical, textural and sensory properties of the product were evaluated in a completely randomized design (P˂ 0. 05). The results showed that replacing the rice flour by Resistant starch in the gluten free rice cake formulation reduced the specific gravity of batter and increased the moisture content of the final product. Also, by replacing rice flour by Resistant starch up to 20%, the height, specific volume and porosity of the final product increased and then decreased. On the other hand, the sample containing 20% Resistant starch had the lowest firmness at 2h, 3 and 7 days after production. In addition, the results showed that 25 and 30% replacements of the Resistant starch in gluten-free rice cake formulation by rice flour, the L* value of the crust and crumb increased and the a* and b* were reduced. Finally, the panelists by evaluating the sensory properties such as shape, color, texture firmness and softness, taste and overall acceptance the sample containing 80% rice flour and 20% Resistant starch type III introduced as the best sample. Therefore, according to the results of the physicochemical and sensory evaluation, replacement of 20% rice flour by Resistant starch type III in Gluten free cake formulation can produce a lower calorie product suitable for celiac patient.

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    APA: Copy

    ZOLFAGHARI, S., GHIAFEH DAVOODI, M., MORTAZAVI, S.A., PEDRAMNIA, A., & NAGHIPOUR, F.. (2020). Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(106 ), 109-120. SID. https://sid.ir/paper/387890/en

    Vancouver: Copy

    ZOLFAGHARI S., GHIAFEH DAVOODI M., MORTAZAVI S.A., PEDRAMNIA A., NAGHIPOUR F.. Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(106 ):109-120. Available from: https://sid.ir/paper/387890/en

    IEEE: Copy

    S. ZOLFAGHARI, M. GHIAFEH DAVOODI, S.A. MORTAZAVI, A. PEDRAMNIA, and F. NAGHIPOUR, “Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 106 , pp. 109–120, 2020, [Online]. Available: https://sid.ir/paper/387890/en

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