فهرست مطالب aalami m

Acorn and inulin flours could be used in preparation of the gluten free baked products due to their high nutritional value and health benefits. In this study, the acorn flour at five levels (5, 10, 15, 20 and 25 %) and inulin at four levels (0, 5, 10 and 15%) were used in formulation of the rice based cake batter, in order to enrich the final product. Physicochemical properties (moisture content, density and color) and rheological properties of the cake batter were investigated. The obtained results showed that the using upper percentages of the acorn flour and inulin results in the lower lightness and higher redness and yellowness in the color of the samples. A higher moisture content and lower density was shown in the samples containing the higher amount of acorn flour and inulin. The results of the rheological analysis revealed that the samples had the shear thinning (pseudoplastic) behavior. Herschel Bulkley and power low models represented that the effect of inulinand acorn flour, consistency coefficient (k) increased and flow behavior index (n) decreased in the samples.

Celiac disease is a common autoimmune diseases caused by gluten protein.The only effective remediation is a gluten-free diet. So, production of gluten-free is one of priorities in food industry, for help to these individuals.In this study, te effect of malted millet flour (0, 10, 20 and 30 %) and xanthan gum (0,0.1 and 0.2%) on physical propertiesh of gluten free batter evaluated and to outrance,cakes of it, from viewpoint texture properties analysised. The results showed that addition of malt millet flour in formulation, because of high enzyme activity and the absence of gluten protein to To produced a weak batter that in whichincrease levels of malted millet flour, Leading to a significantly reduction in viscosity andincrease specific gravity of batter compared with the control sample. But xanthan gum with confined water and increasing the capacity to it, Significantly improved the physical parameters of batter. About textural properties observed that absence of gluten network, significantly reduction textural coherencess and resilience to be created and interaction whit xanthan gum significantly increased this parameters.According to the results, Sample containing 10% malted millet flour and0.2% xanthan gum was reported as an optimum combination in the formulation of gluten-free cake.

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.

In this study, effect of heat-moisture treatment of proso millet flour on the textural characteristics of gluten-free cake during storage was investigated. Millet flour was treated with two different moisture contents (20% and 30%) at two temperatures (100C and 120C), and then different amounts (0–100%) of treated flours were used in cake formulation. Specific volume, sensory acceptance, microstructure, moisture content and texture parameters of cake crumb on the baking day, and 3rd, 6th and 9th days of storage were studied. The results showed that increasing the intensity of heat-moisture treatment and also increasing the treated flour content increased the moisture content of cake crumb in the baking day. The cakes containing flour treated at 30% of moisture and 100C had high volume with softest texture but cakes prepared from flour treated at 30% of moisture and 120C had a compact and dense texture with the highest hardness values. With increasing storage time, the moisture content of cake crumb decreased and the hardness of that increased, and heat-moisture treatment could not reduce the rate of moisture loss and hardening during storage. Using of heat-moisture treated flour did not improve cohesiveness and springiness of the cake in baking day but a greater reduction of cohesiveness and springiness was observed for control sample during 9-day storage. The findings in this work provide evidence that heatmoisture treatment of millet flour could improve quality of cake.

Celiac is a digestion autoimmune disease. When people with celiac disease eat gluten, their body raises an immune response that attacks the small intestine. Currently, the only treatment for celiac disease is a lifelong gluten-free diet. Therefore, development and quality improvement of gluten-free cereal products is of great importance. Quality protein maize (QPM) is a kind of modified maize in which the amount of tryptophan and lysine amino acids is about two times greater than those of ordinary maize. In the present research work, rice flour was replaced by QPM flour at levels of 25, 50, 75, and 100 % and xanthan gum was used at two different levels of 0.2 and 0.4% for production of gluten-free cake. Gluten-free batters and cakes were analysed in terms of their physical and sensory properties. Results showed that by increasing amounts of xanthan gum and white QPM flour, batter viscosity, moisture content and firmness of cakes were increased. It was found that a combination of suitable amount of xanthan gum and low levels of QPM flour could improve the volume and porosity of cake samples due to appropriate vicosity. Brightness and yellowness of cake samples decreased by increasing amount of QPM flour and increased by increasing the amount of xanthan. Cake samples containing 100% of QPM flour in combination with xanthan gum, had the lowest sensory score, while the highest score belonged to cake sample containing 25% of QPM flour and 0.2% xanthan gum.

In present study، effects of different levels of inulin (0، 1 and 2%) on the physicochemical and sensory properties and probiotic survival in frozen yogurt was investigated. Results showed that inulin at concentration of 1% had no effect on pH but at level 2% had significant effect on pH. Addition of inulin increased overrun and viscosity. The flow behavior of all samples showed their pseudoplastic nature; power law was the best model to predict their flow behavior. In comparison of control sample، frozen yogurts containing inulin had better melting properties and inulin at concentration of 2% increased the time of first dripping، significantly. Total acceptability of samples revealed that frozen yogurt with 2% inulin had the most appealing sensory characteristics. In terms of probiotic survival، the sample with 2% inulin significantly improved the viability of Lactobacillus acidophilus and Bifidobacterium lactis.