The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes

Shao-Chi Wu,Yung-Shin Shyu,Yi-Wen Tseng,Wen-Chieh Sung

doi:10.3390/pr8030318

Abstract

The effect of 0.2%, 0.4%, and 0.8% cold-water soluble tamarind seed gum on batter density, viscosity, and volume of gluten-free layer cakes made with rice flour was evaluated herein. It was observed that the addition of 0.4% tamarind seed gum gave better cake batter volume and was similar to cakes made with wheat flour. Texture profile analysis, color, proximate composition, water activity, total phenolics content, shelf life, and a sensory evaluation of a gluten-free cake with 0.4% tamarind seed gum were compared to a cake made with wheat flour and rice flour. Gluten-free cakes made with 0.4% tamarind seed gum had higher dietary fiber, sensory scores (appearance, texture, and overall acceptability), and longer shelf life than that of the control. Incorporation of 0.4% tamarind seed gum is recommended for gluten-free baked products as it results in more desirable sensory scores and a longer shelf life.

Highlights

Celiac disease, a genetic condition experienced by 0.5–1.0% of the population worldwide, is gluten-sensitive immune-mediated enteropathy [1]
The viscosity increased proportionally with the addition of 0.2–0.8% tamarind seed gum (Figure 1B), the batter volume of gluten-free cake batter reached the maximal value at 0.4–0.8% tamarind seed gum, which was similar to the batter volume of cake made with wheat flour (Figure 1C)
This indicated that the higher batter viscosity from the addition of 0.2–0.4% of tamarind seed gum could thicken the batter during the mixing of the ingredients, thereby improving the volume of the batter to a level comparable to that of cakes made with wheat flour

Summary

Introduction

A genetic condition experienced by 0.5–1.0% of the population worldwide, is gluten-sensitive immune-mediated enteropathy [1]. Those with celiac disease cannot consume the protein gliadin, which is found in barley, wheat, and rye. Flour made from sorghum, oats, corn, and rice are suitable for preparing gluten-free products, these cereal products lack a continuous gluten network that incorporates fiber and starch granules [3] Various hydrocolloids, such as agarose, hydroxypropyl-methylcellulose, pectin, guar, locust bean, and xanthan gum can provide the same viscoelastic characteristics found in the gluten network to produce gluten-free baked goods [4]

Objectives

Methods

Results

Conclusion