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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۳، صفحات ۱۸۹-۲۰۰
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عنوان انگلیسی The Impact of Adding Hemp, Chia, Flax and Basil Seed Mucilage on Characteristics of Gluten-Free Cake
چکیده انگلیسی مقاله The lack of gluten affects cake quality, which has numerous drawbacks, including poor texture, reduced volume, and inferior sensory qualities, mainly due to the used ingredients and their attributes such as unsatisfactory texture. The aim of present research was to determine the influence of mucilage on chemical composition, texture, sensory evaluation, functional groups, crystalline structure and morphology in gluten-free potato cake and also batter rheology. The study formulated ten gluten-free cake samples (C1-C10) using different combinations and concentrations of plant-based mucilage from hemp, chia, flax, and basil seeds (1, 0.5, and 0.25%) based on completely randomized design. Basil seed mucilage had the next greatest effect, while flax and hemp showed the lowest performance. Generally, the protein and fat content of control sample slightly higher than other treatments. The results indicated that mucilage of chia and basil enhanced textural characteristics and sensory evaluation significantly (P<0.05). Flaxseed, basil, chia mucilage alone and in a combination had a significant effect on the steady-state shear viscosity. Chia, flax, and basil mucilage were more effective in storage (G’) and loss (G”) modulus, respectively. The values of phase shift tangent (tan δ= G”/G’) varied between 0.2 and 1.0, which indicated the samples behaved as weak gels. This gel-like behavior was crucial in batter systems, as it reflected a balance between elasticity and viscosity keys for retaining gas bubbles during baking. In conclusion, the application of chia, basil and flaxseed mucilage provided a potentially feasible approach to improve the quality of gluten-free cake.
کلیدواژه‌های انگلیسی مقاله Cake,Gluten-free,Mucilage,Rheology,Texture
نویسندگان مقاله Marjan Nouri |
Department of Food Science and Technology, Ro.C., Islamic Azad University, Roudehen, Iran

نشانی اینترنتی https://journals.rifst.ac.ir/article_224992_795200e15257e22aee20c7de38e36997.pdf
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