The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

Date

2010-01-01

Author

Şümnü, Servet Gülüm
Şahin, Serpil
Meda, Venkatesh

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

236
views

0
downloads

P>The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW-IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 +/- 2 degrees C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free cakes.

Subject Keywords

Rice flour, Cake, Microwave, Gum, Infrared

URI

https://hdl.handle.net/11511/38794

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1111/j.1365-2621.2009.02107.x

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS Sakiyan, Ozge; Şümnü, Servet Gülüm; Şahin, Serpil; Meda, Venkatesh (2007-01-01) The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing Simplesse (TM), a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens w...
Development of functional cakes to be baked in microwave-infrared combination oven Özkahraman, Betül Canan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2014) The main objective of this study was to develop functional cake formulations to be baked in the microwave-infrared (MW-IR) combination oven by using legume flours. It was also aimed to compare quality of legume cakes baked in MW-IR oven with conventional oven. For this reason, oven type (conventional and microwave-infrared combination oven), baking time (4, 4.5 and 5 minutes), legume flour type (lentil, chickpea and pea) and legume flour concentration (10%, 20%, and 30%) were selected as independent variabl...
Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology Turabi, Elif; Şümnü, Servet Gülüm; Şahin, Serpil (2008-03-01) In this study, response surface methodology was used to design gluten-free cakes made from rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan-guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness ...
Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality Kahraman, Kevser; Sakiyan, Ozge; Ozturk, Serpil; KÖKSEL, HAMİT; Şümnü, Servet Gülüm; Dubat, Arnaud (2008-06-01) The objective of this study was to determine the possibility of using Mixolab((R)) to predict the cake baking quality of different wheat flours. Mixolab((R)) data were also compared with various flour quality characteristics. The correlations between Alveoconsistograph data and the cake quality characteristics were not significant. Therefore, Alveoconsistograph test does not seem to be useful to predict the cake quality of the flour samples. Mixolab((R)) characteristics C2, C3, C4 and C5 were found to be si...
A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens Sakiyan, Ozge; Şümnü, Servet Gülüm; Şahin, Serpil; Meda, Venkatesh; KÖKSEL, HAMİT; Chang, Peter (Springer Science and Business Media LLC, 2011-10-01) The main objective of the study was to determine the effects of different baking ovens and different cake formulations on the degree of starch gelatinization during cake baking. Baking was performed in microwave, infrared-microwave combination, and conventional ovens. Starch gelatinization levels of fat free, 25% fat, and 25% Simplesse (TM)-containing cake samples were examined using differential scanning calorimeter (DSC) and rapid visco analyzer (RVA). Both DSC and RVA results showed that increasing bakin...

Citation Formats

S. G. Şümnü, S. Şahin, and V. Meda, “The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 87–93, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38794.