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176550

EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

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Last updated: 26 Dec 2024

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Abstract

Composite flours were formulated from 53.5-54.5% rice flour, 25% corn starch, 10% chickpea flour and 10% defatted soy bean flour with 1% carboxy methyl cellulose (CMC), or 1.5% CMC or 0.25 xanthan + 0.25% CMC or 0.25% guar gum + 0.25 CMC. Batter properties and cupcake quality of wheat flour and composite flours were evaluated.  Mixolab profile, Mixolab simulator mode, chemical composition, physical properties, crust color, crumb color, alkaline water retention capacity and sensory properties of cupcakes were evaluated. Composite flours had higher water absorption and dough stability than control flour. Dough development time and dough weakening values of composite flour were so close to wheat flour.The C1 and C2 values were not affected by replacing wheat flour with composite flours. The C3, C4 and C5 values of wheat flour were higher than composite flours. Composite flour cupcakes had highercrude protein and total ash contents and lower carbohydrates content than control cupcake. Weight of all cupcakes did not differ. Specific volumes and height of composite flour cupcakes containing 1 and 1.5% CMC were higher than control cupcake and other composite flour cupcakes.Composite flour cupcakes had lighter crust color than control cupcake.Composite flour cupcake containing 1.5% CMC had the darker crumb color among all cupcakes. The other composite flour cupcakes had lighter crumb color than the control cupcake. Composite flour cupcakes had lower alkaline water retention capacity than control cupcake.  Alkaline water retention capacity of cupcakes was decreased by increasing storage period.Overall acceptability of control cupcake had rating score described as like extremely. Composite flour cupcakes containing 1.5% CMC, 0.25 xanthan + 0.25% CMC and 0.25% guar gum + 0.25 CMC had rating score described as like very much.The produced cupcake from gluten free flour was as good as the wheat product.

DOI

10.21608/mjfds.2017.176550

Keywords

Mixolab profile, Mixolab simulator mode, Crust and crumb color, Alkaline water retention capacity and sensory properties

Authors

First Name

A. A. A.

Last Name

Hassan

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

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City

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Orcid

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First Name

E. A.

Last Name

Elbarkoli

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

First Name

A. H.

Last Name

Khalil

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

First Name

E. H.

Last Name

Mansour

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

First Name

A. A.

Last Name

El-Bedawey

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt

Email

-

City

-

Orcid

-

Volume

2

Article Issue

4

Related Issue

25573

Issue Date

2017-12-01

Receive Date

2021-06-09

Publish Date

2017-12-01

Page Start

65

Page End

75

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 2_Issue 4_Pages 65-75.pdf

PDF . 424.9kB

Link

https://mjfds.journals.ekb.eg/article_176550.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=176550

Order

1

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

Details

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Article

Created At

23 Jan 2023