The Effect of Persian Gums and Tragacanth on Texture and Sensory Characteristics of Non-Gluten Cakes

Background: The presence of gluten proteins in rice flour leads to someproblems for patients of celiac; a digestive autoimmune disease. Consumption ofa non-gluten regime can decrease the effects of this disease. The aim of thisstudy was to produce a non-gluten cake with an appropriate quality and highnutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth.Methods: The effect of addition of Persian gums, Tragacanth, and a combinationof both of these compounds at levels of 0.5, 1, and 1.5% on texture, color, andsensory characteristics of these cakes was evaluated in this study. Results: Theresults showed that solidity and viscosity factors were elevated by addition ofgum to cake. Using of gums in cakes leads to moisture maintenance inside thecake texture and thus improves mastication property. Furthermore, the results ofporosity evaluation showed that addition of Persian gums and Tragacanthdecreases the size and increases the number of gas cells inside the cake textureand improves porosity. The best porosity was related to the sample containing1.5% Persian gum and Tragacanth. The treatment that contained 0.75% Persiangum and 0.75% Tragacanth had the highest acceptability among consumers.Conclusions: Results showed that Persian and Tragacanth gums, whether usedindependently or in combination, can improve the quality and organolepticcharacteristics of gluten-free cakes.

کلیدواژه ها:

Non-gluten cake ، Sensory characteristics ، Persian gum ، Gum Tragacanth