Evaluation of the Effect of Guar and Xanthan Gums on Viscoelastic Properties of Gluten-Free Sponge Cake by the Use of Stress Relaxation Test

Subject Areas : Microbiology

H.  Bagheri ¹ (دانشجوی دکتری مهندسی مواد و طراحی صنایع غذایی، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
A.  Avazsufiyan ² (دانشجوی دکتری مهندسی مواد و طراحی صنایع غذایی ، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
M.  Alami ³ (دانشیار دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)

Received: 2017-12-04 Accepted : 2017-12-04 Published : 2017-12-22

Keywords: Gluten Free Cake, Guar Gum, Maxwell Model, Peleg-Normand Model, Viscoelastic Properties,

Abstract :

Introduction: Regarding the nutritional need for Celiac patients to use gluten-free diet, studies concerned with production to improve gluten-free products have been increased. The application of some ingredient as hydrocolloids is necessary due to low volume and weak texture in gluten-free products such as rice cake. This study is concerned with the application of hydrocolloids and its effect on the viscoelastic behavior of gluten-free rice cake. Materials and Methods: The effect of guar and xanthan gums on viscoelastic properties of gluten-free rice cake using stress relaxation test has been investigated followed by modeling and fitting the experimental date using tow Peleg- Normand and extended Maxwell models. Results: The results showed that F0, K1, K2 and Maxwell model parameters decreased by increasing guar and xanthan gums. Therefore by adding guar and xanthan gums, the initial decay rate was decreased. According to SSE and R2 models it might be stated that the Peleg- Normand model can justify the stress Viscoelastic behavior in gluten-free cake as versus the time. Conclusion: The application of guar and xanthan gums has improved the gluten-free cake considerably.  

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