Physicochemical and rheological properties of dough from acorn flour and inulin

Acorn and inulin flours could be used in preparation of the gluten free baked products due to their high nutritional value and health benefits. In this study, the acorn flour at five levels (5, 10, 15, 20 and 25 %) and inulin at four levels (0, 5, 10 and 15%) were used in formulation of the rice based cake batter, in order to enrich the final product. Physicochemical properties (moisture content, density and color) and rheological properties of the cake batter were investigated. The obtained results showed that the using upper percentages of the acorn flour and inulin results in the lower lightness and higher redness and yellowness in the color of the samples. A higher moisture content and lower density was shown in the samples containing the higher amount of acorn flour and inulin. The results of the rheological analysis revealed that the samples had the shear thinning (pseudoplastic) behavior. Herschel Bulkley and power low models represented that the effect of inulinand acorn flour, consistency coefficient (k) increased and flow behavior index (n) decreased in the samples.