Evaluation of Physical properties of gluten-free cake containing pomegranate seeds powder and transglutaminase enzyme

Celiac disease is a permanent intolerance to some cereal prolamin. Consumption of gluten-free products as a substitute for foods containing gluten is very important for diet and nutrition in patients with celiac disease.However, some of the quality problems of these products, such as inferior textural properties, are due to the lack of gluten, which has a negative effect on consumer acceptance. Therefore, improving the quality of these products is very important in terms of the technological aspect of the food industry. The aim of this study was to investigate the effect of adding pomegranate seed powders (PSP, 0-50%) and transglutaminase enzyme (TGE, 0-1.2%) on physical and image properties on gluten free cakes. The results of the present study showed improvement of contrast, as well as increased redness (a*) and yellowness (b*) values in crumband increased density and reduced the (L*) value of the crust and crumb, as well as reduced cake volume. Finally, optimization process was performed and the formulation containing 28.04% pomegranate powder and 0.29% transglutaminase enzyme was selected as the best gluten-free formulation.