Study of physico - che mical and sensory properties of gluten - free cupcakeprepared from rice and malted millet flours

Celiac disease or gluten-sensitivityenteropathy, is a common disease of the gastrointestinal tract. Currently the only effective treatment for those with celiac is to maintain gluten-free diet. Thus, production of gluten free products is one of the priorities in food industry to help these patients.In the present study, effect of the replacement of rice flour with malted milletflour at four levels (0, 10, 20 and30 %) and xanthan gum at three levels (0, 0.1 and 0.2%) was evaluated in gluten-free cupcake. Physico-chemical properties (moisture, ash, protein, specific volume, porosity, stiffness and crust color) and sensory samples of gluten-free cakeswere examined.The porosity index and crust color assayed with method of image processing and image J software, respectively. Results showed when levels of malted millet flour increased, the values of the parameters like moisture (from 16.9 to 18.45%), protein (from 6.74 to 7.60%) and ash (from 0.86 to 1.34%) were increased. In addition, the positive effect of xanthangum in promoting physical and sensory characteristics was observed.According to the results,cake sample prepared from 10% malted millet flour and0.2% xanthan gum showed better physic-chemical and sensory properties than the other treatments, whichcan be reported as an optimum combination in the formulation of gluten-free cake.