Study on the effects of Guar gum on sensory and textural properties of rice flour muffin

Regarding the number of people with celiac disease and digestive-nutritional problems that theyconfront, the need of different researches on Gluten-free products and improvement on their sensory and textural properties seems to be important. According to thekey role of gluten in forming a firm structure in flour-based products and adverse effects that caused in textural properties of products by removal of Gluten, it has been tried to improve this property. The aim of this research is to study the effects of Guar gum in theconcentration of 0, 0.5 and 1 % based on dry weight to find anoptimumrange of this components to produce a non-flat product with proper textural and sensory properties. According to results of previous researches, guar gum can improve textural properties by absorbing moisture significantly. (P < 0.05). By analyzing the results of guar gum on sensory and textural properties of thefinalproduct, it can be inferred that the use of guar gum in theconcentration of 1% could receive the most score in sensory evaluation. This treatment had the least texture firmness and got appropriate scores in sensory, textural and colorimetric tests.