INVESTIGATION THE EFFECTS OF CARBOXYMETHYL CELLULOSE, XANTHAN GUM AND DATEM EMULSIFIER ON QUALITATIVE PROPERTIES OF GLUTEN-FREE CUP CAKE BASED ON RICE STARCH AND OKARA USING RESPONSE SURFACE METHODOLOGY

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.

ZAGHIAN E.; ABBASI H.; FAZEL NAJAFABADI M.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:72 Page(s): 259-272

Download Full-Text

Persian Verion

View:

1,458

Download:

Cites:

Information Journal Paper

Title

INVESTIGATION THE EFFECTS OF CARBOXYMETHYL CELLULOSE, XANTHAN GUM AND DATEM EMULSIFIER ON QUALITATIVE PROPERTIES OF GLUTEN-FREE CUP CAKE BASED ON RICE STARCH AND OKARA USING RESPONSE SURFACE METHODOLOGY

Author(s)

ZAGHIAN E. | ABBASI H. | FAZEL NAJAFABADI M. | Issue Writer Certificate

Keywords

GLUTEN-FREE CAKEQ1

RICE STARCHQ1

OKARAQ1

XANTHANQ2

CARBOXYMETHYL CELLULOSEQ2

Abstract

Celiac is a gastro-intestinal autoimmune disease that comes from sensitivity to gliadin and is required patients to follow a gluten-free diet. Due to the effect of gluten on structure of products, its elimination can dramatically reduce qualitative properties of them. The purpose of present study was to prepare new formulation of gluten-free cup cake using OKARA (side product of soybean milk) and RICE STARCH, and also improves its properties. For this purpose, the effects of addition of two hydrocolloids (carboxymethyl cellulose and XANTHAN) in (%0-3) level and DATEM emulsifier (%0-1) on the most important qualitative properties of product including textural properties (hardness, springiness, cohesiveness, and adhesiveness), color, density and porosity of samples were evaluated and modeled using response surface methodology with Design-Expert 7.0.0. The results demonstrate with increasing CARBOXYMETHYL CELLULOSE and DATEM, product density increase and decrease respectively. Furthermore, with increasing three additives above average quantities, moisture content of products is increased. With decreasing the rate of water loss, the crust lightness of samples was reduced. The High levels of hydrocolloids increased hardness and chewiness of products. In addition, increasing the hydrocolloids of XANTHAN and CARBOXYMETHYL CELLULOSE, respectively increase and decrease textural cohesiveness of product. DATEM to %0.5 is also effective in improving product springiness. The optimum quantities of variables with regarding the modes, is the mixture of 1.34% XANTHAN, 0.16% CARBOXYMETHYL CELLULOSE and 0.41% DATEM. Comparisons of optimum sample with control shows the lower stalling rate of it in shelf life than control, and also maintain textural cohesiveness for fourteen days. This property is related to moisture maintenance of primary substances and additives used in formulation that reduce starch retrogradation. In general, with regarding textural properties and other evaluating parameters, especially sensorial properties, there are more similarities between optimal sample and the prepared one with wheat flour.

Cites

No record.

References

No record.

Cite

APA: Copy

ZAGHIAN, E., ABBASI, H., & FAZEL NAJAFABADI, M.. (2018). INVESTIGATION THE EFFECTS OF CARBOXYMETHYL CELLULOSE, XANTHAN GUM AND DATEM EMULSIFIER ON QUALITATIVE PROPERTIES OF GLUTEN-FREE CUP CAKE BASED ON RICE STARCH AND OKARA USING RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(72), 259-272. SID. https://sid.ir/paper/72449/en

Vancouver: Copy

ZAGHIAN E., ABBASI H., FAZEL NAJAFABADI M.. INVESTIGATION THE EFFECTS OF CARBOXYMETHYL CELLULOSE, XANTHAN GUM AND DATEM EMULSIFIER ON QUALITATIVE PROPERTIES OF GLUTEN-FREE CUP CAKE BASED ON RICE STARCH AND OKARA USING RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(72):259-272. Available from: https://sid.ir/paper/72449/en

IEEE: Copy

E. ZAGHIAN, H. ABBASI, and M. FAZEL NAJAFABADI, “INVESTIGATION THE EFFECTS OF CARBOXYMETHYL CELLULOSE, XANTHAN GUM AND DATEM EMULSIFIER ON QUALITATIVE PROPERTIES OF GLUTEN-FREE CUP CAKE BASED ON RICE STARCH AND OKARA USING RESPONSE SURFACE METHODOLOGY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 72, pp. 259–272, 2018, [Online]. Available: https://sid.ir/paper/72449/en

Related Journal Papers