Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 616-623 |
| Number of pages | 8 |
| Journal | Journal of Texture Studies |
| Volume | 48 |
| Issue number | 6 |
| Early online date | May 2017 |
| DOIs | |
| Publication status | Published - Dec 2017 |
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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 journal › Article
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.
U2 - 10.1111/jtxs.12276
DO - 10.1111/jtxs.12276
M3 - Article
VL - 48
SP - 616
EP - 623
JO - Journal of Texture Studies
JF - Journal of Texture Studies
SN - 0022-4901
IS - 6
ER -