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

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 elimnation 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 impotant 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.