Effect of Balangu Seed Gum on Rheological, Physical and Sensory Properties of Gluten Free Rice Cake

Coeliac disease is an autoimmune digestive disease that is caused by the digestion of gluten and the only treatment of this disease is a gluten free diet. In this study, batter rheology, and physical, sensory and crumb color properties of gluten free cake based rice flour were studied. The rice cake batter containing different percentages of Balangu seed gum (at four levels 0, 0.5, 1 and 1.5 %) were prepared and their rheological properties were evaluated. Cake batter viscosity by a brookfield rotational viscometer, physical characteristics by standard methods, cake crumb color (L*, a* and b* values) by image processing method, and sensory evaluation (overall acceptability) by 9-point hedonic method were evaluated. By increasing Balangu seed gum in the formulation of rice cake, the viscosity of batter was increased. Rice cakes batters were as non-newtonian fluids and pseudoplastic (shear-dependent) and thixotropic (time-dependent) type. The results indicated that by increasing the Balangu seed gum from 0 to 1.5 %, rice cake batter viscosities at shear rate of 10 s-1 were increased from 13.16 to 22.32 Pa.s. The moisture content and volume of cakes were increased by increasing gum concentration. According to the sensory results, samples containing 1.5 % Balangu seed gum had the highest total acceptance score. By increasing Balangu gum, the brightness of cakes has been increased due to the increase in volume and the yellowness decreased. The L*, a* and b* indexes for the sample containing 1.5 % gum were 85.01, -1.37 and 37.56, respectively.