Abstract
The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.
Highlights
Celiac disease is diagnosed as people allergy to the consumption of prolamins fraction of gluten specific in wheat, rye and barley [1]
Ashwini et al [25] studied at effect of hydrocolloids like arabic, guar, carrageenan, hydroxypropylcellulose and xanthan in combination with emulsifiers such as glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the rheological, microstructural and quality characteristics of eggless cake
Addition of hydrocolloids to wheat flour as well as in the presence of GMS and SSL increased the eggless cake batter viscosity specific gravity, and xanthan gum showed the highest value. They proposed addition of xanthan gum increased the overall quality of eggless cake with SSL [25]
Summary
Celiac disease is diagnosed as people allergy to the consumption of prolamins fraction of gluten specific in wheat, rye and barley [1]. Because the prolamin fractions of wheat, barley or rye will cause the celiac disease [5], it is often eliminated by a change of diet to rice, corn, millet, sorghum or legume flours [6,7,8]. Hydrocolloids such as xanthan gum can improve the gas retention, dough development and work as emulsifiers through an increase in viscosity for gluten-free breads [5]. Rice flour has been used as main cereal flour for replacing wheat flour [9,10,11] for celiac disease consumers
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