Application sonication for improvement texture and sensory acceptance of low fat gluten free rice cake

Cake batter is oil in water emulsion and particles dispersion and stability of emulsion are effective on the quality of final product. In addition, additives such as emulsifiers that facilitate this practice, ultrasound by cavitations in the boundary layer, cause disturbance, loss of boundary layer, increase the contact area and creating emulsion by fine particles. So the aim of this study was evaluation on the effect of cake batter sonication during 0 (blank), 2, 4, 6 and 8 minutes on porosity of crumb texture, firmness during 1, 3 and 7 days after baking and sensory acceptance in completely randomized design (p≤0.05). The results showed application 4 minutes sonication improved porosity and texture firmness in 1, 3 and 7 days after baking. On the other hand these parameters were decreased by increasing sonication from 4 to 8 minutes. Also the results of sensory properties such as shape, upper surface and lower surface properties, porosity, firmness and softness of tissue, chewiness, smell and taste and overall acceptance were indicated the sample by 4 minutes sonication was the best.