Effect of whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake

In this study, the effect of adding whey protein concentrate and soy protein isolate at three levels (0, 5 and 10%) with basil seed gum (0, 0.5 and 1%) on some quality characteristics of dough (density, firmness, consistency and stickiness) as well as the quality characteristics of gluten-free cake based on rice flour (specific volume, porosity, firmness, elasticity, color characteristics and general acceptance) were evaluated. The results showed that with increasing basil seed gum, whey protein concentrate and soy protein isolate, the density, firmness, consistency and stickiness of the cake dough increased (p <0.05). The results showed that by increasing basil seed gum at each concentration level of whey protein concentrate or soy protein isolate, the porosity and firmness of the cakes produced increased. In the samples containing 5% and 10% whey protein concentrate, by increasing basil seed gum in the formulation, first the specific volume of the samples increased and then decreased. It was also found that samples containing 5 and 10% soy protein isolate had a higher L* index than samples containing 5 and 10% whey protein concentrate. With increasing basil seed gum, except in samples containing 5% and 10% whey protein concentrate and 5% soy protein isolate, the elasticity of the samples increased. Finally, cake samples containing 5 and 10% soy protein isolate or whey protein concentrate with 1 and 0.5% basil seed gum, respectively, which were selected as the best samples from the evaluators' point of view can be suggested as an alternative to regular cakes for people with celiac disease.