Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

Journal of Food Science - Tập 80 Số 2 - 2015
Κleopatra Tsatsaragkou1, Maria Papantoniou1, Ioanna Mandala1
1Laboratory of Food Engineering, Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, Iera Odos 75, 11855, Athens, Greece.

Tóm tắt

AbstractIn this study the effect of resistant starch (RS) addition on gluten‐free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten‐free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.

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Journal of Food Science

Tập 80 Số 2

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