Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour

Article Type:
Research/Original Article (دارای رتبه معتبر)

In recent years, the production of gluten-free products with good quality is one of the priorities of the food industry to meet the needs of celiac patients. The aim of this research work was to study the effects of MMP on some physico-chemical properties of rice flour-based gluten free batter and cake. MMP was prepared from common millet grain (Pishahang variety) and its physical and functional characteristics were evaluated. Gluten-free batters and low-ratio cakes based on rice flour with three levels of xanthan gum (0, 0.15, 0.3%) and four levels of MMP (0, 5, 10, 15 %) were produced then evaluated for their physico-chemical  and sensory characteristics. The results of physical and functional properties of millet milk powder including bulk density, water absorption and oil absorption respectively 0.652±0.09, 0.615±0.1, and 0.696±0.05 was obtained. Increasing levels of MMP along with xanthan gum increased the viscosity of the batter. The highest viscosity (20 pa.s) was observed in the sample with 0.3% xanthan gum and 15% MMP, which led to a decrease in the volume and porosity of the resulting cakes. Evaluation of the color indices showed the significant effect of MMP on L*, a* and b*. In general, with the increase of MMP, L* and b* decreased and a* increased. The results of sensory analysis for the cake samples showed that with the increase of MMP and xanthan gum, due to the increase in viscosity and decrease in volume, the texture score of the samples decreased, and the highest score was related to the sample with 0.15% gum. It was concluded that the cake sample prepared with 10% MMP with 0.15% xanthan gum was the best treatment in terms of sensory and quality characteristics.

Food Science and Technology, Volume:20 Issue: 5, 2023
82 to 93
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 1,390,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
In order to view content subscription is required

Personal subscription
Subscribe magiran.com for 70 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!