evaluation of chemical, staling and organoleptic properties of free – gluten cakes containing xanthan and carboxy methyl cellulose gums
نویسندگان
چکیده
regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. rices is often advised for people suffering from coeliac. in this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. the said gums were added at two concentrations of 0.25% and 0.75% and the effects of different concentrations were evaluated on different properties of rice cakes. results obtained from chemical tests showed that moisture, ash and protein content of samples containing xanthan and carboxy methyl celloulose gums was increased compared with control sample. also adding of the said gums at two concentrations mention resulted in an improvement of sensory and staling properties compared with control samples.
منابع مشابه
Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...
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15 صفحه اولThe Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
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عنوان ژورنال:
مهندسی بیوسیستم ایرانجلد ۴۴، شماره ۲، صفحات ۱۷۳-۱۷۸
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