EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY

Date

2017-01-01

Author

BERK, EDA
Şümnü, Servet Gülüm
Şahin, Serpil

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight loss, porosity, specific volume, hardness) were investigated. All cake batters showed shear thinning behavior. Gum containing batters exhibited higher apparent viscosities. Xanthan gum added batters had lower hardness but higher specific volumes. Guar gum addition had a negative effect on all cake quality parameters except moisture loss. Cakes containing 20% carob bean flour achieved generally the best quality parameters. Therefore, cakes with 20% carob bean flour and xanthan gum can be recommended to be used in gluten free cakes for celiac patients.

Subject Keywords

Carob bean flour, Hydrocolloids, Gluten free cake, Rheology,, Cake quality

URI

https://hdl.handle.net/11511/38042

Journal

GIDA / THE JOURNAL OF FOOD

DOI

https://doi.org/10.15237/gida.gd17079

Collections

Department of Food Engineering, Article

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Citation Formats

E. BERK, S. G. Şümnü, and S. Şahin, “EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY,” GIDA / THE JOURNAL OF FOOD, pp. 754–762, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38042.