Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes

Mahsa Majzoobi, Zahra Vosooghi Poor, Gholamreza Mesbahi, Jalal Jamalian, Asgar Farahnaky

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Carrot pomace powder (CPP) is a valuable by‐product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten‐free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten‐free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm3 which reduced significantly to 0.899 g/cm3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm3 for the control to 0.395 g/cm3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten‐free cakes.
Original languageEnglish
Pages (from-to)616-623
Number of pages8
JournalJournal of Texture Studies
Volume48
Issue number6
Early online dateMay 2017
DOIs
Publication statusPublished - Dec 2017

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pomace
Daucus carota
batters
xanthan gum
Glutens
hydrocolloids
Colloids
gluten
carrots
Powders
pectins
powders
pectin
Color
sampling
color
Viscosity
byproducts
sensory properties
viscosity

Cite this

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title = "Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes",
abstract = "Carrot pomace powder (CPP) is a valuable by‐product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten‐free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30{\%}) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5{\%} of each) on the quality of batter and gluten‐free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30{\%}CCP + HC sample. The density of the control batter was 1.2 g/cm3 which reduced significantly to 0.899 g/cm3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm3 for the control to 0.395 g/cm3 for 20{\%}CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30{\%}CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30{\%}CCP and 20{\%}CPP + HC promoted the quality and sensory attributes of gluten‐free cakes.",
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Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes. / Majzoobi, Mahsa; Vosooghi Poor, Zahra; Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar.

In: Journal of Texture Studies, Vol. 48, No. 6, 12.2017, p. 616-623.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes

AU - Majzoobi, Mahsa

AU - Vosooghi Poor, Zahra

AU - Mesbahi, Gholamreza

AU - Jamalian, Jalal

AU - Farahnaky, Asgar

PY - 2017/12

Y1 - 2017/12

N2 - Carrot pomace powder (CPP) is a valuable by‐product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten‐free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten‐free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm3 which reduced significantly to 0.899 g/cm3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm3 for the control to 0.395 g/cm3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten‐free cakes.

AB - Carrot pomace powder (CPP) is a valuable by‐product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten‐free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten‐free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm3 which reduced significantly to 0.899 g/cm3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm3 for the control to 0.395 g/cm3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten‐free cakes.

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DO - 10.1111/jtxs.12276

M3 - Article

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SP - 616

EP - 623

JO - Journal of Texture Studies

JF - Journal of Texture Studies

SN - 0022-4901

IS - 6

ER -