Document Type : Original Paper

Authors

• Abdulsattar Avazsufiyan ¹
• Mehran Aalami ²
• Alireza Sadeghimahoonak ³
• Mohammad Ghorbani ³
• Aman Mohammad Ziaiifar ³

¹ MSc. Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

² Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

³ Assistant Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Celiac disease is an autoimmune disorder that results in permanent intolerance to dietary gluten (especially wheat gluten). Using a gluten-free diet is the only effective remedy to this disease. The aim of this study was to evaluate the effect of xanthan gum (0.0, 0.3, 0.6, and 1.0%) and sweet almond meal (0, 5, and 10%) on physico-chemical properties of batter and gluten-free cake samples. Brightness values (L*) cake samples containing xanthan gum were in the range of 58.4 to 64.1 indicating that increasing levels of xanthan gum would cause an increase in the brightness of cake samples. However, increasing concentrations of almond meal significantly reduced the L* of cakes, so that L* decreased from 58.4 to 56.8. The addition of almond meal increased the porosity of cake samples, while the addition of xanthan gum up to 0.3% increased the porosity, but its further concentrations negatively affect the porosity of cakes. Firmness and moisture content of cake samples and viscosity of batters were increased by adding xanthan gum. Sensory evaluation of cakes revealed that samples containing xanthan gum and almond meal were more desirable compared to the control sample.

Keywords

• Almond meal
• Gluten-free cake
• Rice flour
• Xanthan