Evaluation and Comparison of Effect of Lepidium Sativum Seed Gum and Xanthan on Texture and Functional Properties of Gluten Free Cake (Rice-Corn)

In this research, the effect of different levels (0, 0.3, 0.6 and 1%) of xanthan and Lepidium Sativum gum was evaluated on moisture, specific volume, porosity, crust color and crumb firmness of gluten free cake (rice-corn). These samples were compared with wheat cake. Gums were increased moisture, L* and b*. The highest porosity and the lowest crumb firmness were observed in the sample containing 1 % Lepidium Sativum. Also the sample containing 0.6 and 1 % Lepidium Sativum and 0.6 % xanthan gum had the highest specific volume. Finally, the positive function of Lepidium Sativum gum (especially in 1 %) on technological properties of gluten free cake was more than xanthan gum and this sample was better than wheat flour cake.