جستجوی مقالات مرتبط با کلیدواژه « صمغ زانتان » در نشریات گروه « صنایع غذایی »

Encapsulation is an effective method to increase the viability of probiotic bacteria. The aim of this research is to determine the optimal formulation for microencapsulation of Lactobacillus acidophilus PTCC 1643 with soy protein isolate, xanthan gum and fructooligosaccharide as wall materials by freeze drying method. For this purpose, 19 treatments with Combine design were prepared by Design expert software. Encapsulation efficiency, particle size, zeta potential, and probiotic viability, FTIR and SEM tests were performed on the samples. The optimal sample was selected based on the lowest zeta potential and particle size, and the characteristics of microcapsules were determined by the aforementioned tests. The results showed that probiotic viability increased and decreased with increasing concentration of soy protein isolate and xanthan gum, respectively. The particle size of the samples also increased with increasing the concentration of soy protein isolate. In general, according to the protective effect of xanthan gum, soy protein isolate and fructooligosaccharide on probiotics, it can be concluded that these compounds can be used as a wall for coating to enrich food products.

Nowadays, replacing gluten is one of the challenging issues in cereal field. Since gluten-free products do not have desirable textural and sensory characteristics, using compounds such as proteins and gums can help to improve the quality of them. Proteins and hydrocolloids can mimic the viscoelastic properties of gluten to some extent. Legumes are important and inexpensive food resources rich in protein and can compensate for the lack of lysine amino acid in cereals. Thus, they are considered as a good food supplement for cereals. Broad bean is one of the legumes rich in protein (25-32% protein) and is considered as a suitable source for the production of protein concentrate. Xanthan gum is also one of the most effective hydrocolloids used in gluten-free products. The aim of this research work is to evaluate the effect of broad bean protein concentrate (BPC) and xanthan gum on physicochemical properties of rice batter and cake.

In the present study, BPC was extracted by acidic-alkaline method and was then added to the batter formulation at three levels of 0, 7.5, 15 % with xanthan gum at three levels of 0, 0.15, 0.3%. Physicochemical properties of the batter including specific gravity and viscosity were evaluated. Physicochemical and sensory properties of cake including porosity, volume, baking loss, hardness and sensory properties were evaluated.

Results of the batter analysis showed that viscosity was reduced by increasing the amount of BPC and xanthan and no significant difference was observed in specific gravity of samples. Results of the cake analysis revealed that hardness was increased and porosity, volume and baking loss were reduced by increasing the amounts of BPC and xanthan. Results of the sensory evaluation showed that there was no significant difference between the treatments in the parameters of crust and crumb color, hardness and porosity; and the panelists assigned lower score to the treatments containing 15% of bean protein concentrate (BPC) regarding the texture and flavor. In terms of total acceptance, the panelists assigned the highest score to the control sample and the sample containing 7.5% broad bean protein concentrate (BPC) and 0.3% xanthan.

In general, high amounts of broad bean protein concentrate (BPC) and xanthan gum led to a significant increase in batter viscosity which resulted in an increase in hardness and a decrease in volume and porosity of the cake by creating high water absorption, but led to a decrease in baking loss of the cakes, which is economically favorable. According to the obtained results, cake with 7.5% BPC and 0.3 % xanthan was the best treatment in terms of sensory and quality characteristics.

Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics. The aim of this study was optimization of aerated dessert using response surface methodology (RSM) and evaluate its rheological properties as a function of whey protein concentrate (2, 5 and 8%), xanthan gum (0.1, 0.25 and 0.4%) and whipping time (2, 5 and 8 min). The results showed that increasing protein and whipping time decreased density and increased overrun. Elevation of the xanthan gum concentration increased the density and decreased overrun. Optimal conditions for the production of aerated dessert foam with the lowest density and the highest overrun was determined in the concentration of xanthan gum 0.1% (low level), whey protein concentrate 8% (high level) and whipping time 8 min (High level). Power low model was the best model to describe flow behavior of the aerated dessert with high R2 (R2>0.99) and low RMSE (0.01). It was determined that with increasing the whey protein concentrate and xanthan gum decreased the flow behavior index and increased coefficient of consistency (P<0.05). Also, increasing the whey protein concentrate, xanthan gum and whipping time increased hardness, adhesiveness and consistency coefficient. The production of aerated desserts, in addition to producing a new product; increases the power of consumer choice and the profitability of the producer and can be an effective contribution to the growth of the industrial economy.

Mayonnaise is an oil-in-water emulsion that is sustained by emulsifying property of egg yolk. But high levels of cholesterol in egg yolk have made scientists try to find an appropriate substitute for it. The purpose of this study was to use pistachio meal milk as an egg substitute and to find the optimal formula for producing mayonnaise. For this purpose, mayonnaise with reduced egg yolk were produced using substitution of pistachio meal milk with egg yolk in 5 levels (0, 25, 50, 75and 100%) and xanthan and Guar gum at 5 levels (0, 0.05, 0.1, 0.15 and0.2%, based on total weight of product) by central composite design response surface methodology. Then, the hardness, adhesive force, adhesiveness, heat stability and physical stability of the samples were evaluated and finally, modeling was conducted. The Coefficientof determination of the obtained models indicated the ability of most models to predict and adapt to the predicted numbers. The sample with 25% meal milk (0.09% gum) and the sample with meal milk 64% (0.15% gum) were introduced as optimal samples. For verifying this prediction, the validation test was carried out and it was found that the samples conformed to the predicted ones in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only slight differences were seen. So, it can be concluded that with the help of these two optimal formulas, a mayonnaise with low cholesterol levels and similar properties to the control(including 13% egg yolk) can be produced.

Rice is one of the most suitable cereals for the production of gluten free products for patients with celiac disease and most gluten-free products are prepared based on rice. Rice has unique nutritional properties, contains low sodium, protein, fat and high amounts of digestible carbohydrates, But since in the milling process, in order to produce white rice, a significant portion of fiber and minerals are lost, in the production of gluten-free products from rice flours, we must use of other cereals flour or authorized additives in order to achieve the desired nutrient in terms of nutrients and provide the needs of patients with celiac disease. Millet is rich in dietary fiber, protein, minerals and vitamins and can meet the needs of patients with celiac disease. Xanthan gum is also one of the most commonly used additives in the production of gluten free products, and helps to improve the quality and physicochemical properties of gluten-free cakes. The purpose of this research is to replace rice flour using millet flour combined with xanthan gum in the production of gluten-free cake to provide a new formulation.

In the present study, gluten-free cake was prepared based on rice flour, replacing 50, 75 and 100% rice flour with millet flour and using 0.15 and 0.3% of xanthan gum.Then, physicochemical and sensory properties of gluten-free batter and cake including viscosity, cooking loss, specific volume, porosity, texture, moisture content and total acceptance were evaluated.

The results showed that the amount of millet flour increased, the viscosity of the dough, moisture content, porosity and softness of the cake texture decreased but these properties increased with the addition of xanthan gum. But these properties increased with the addition of xanthan gum. It was also found that combining the appropriate amount of millet and xanthan gum with proper viscosity can improve the physicochemical and sensory properties of the dough and cake. By adding 50% millet flour and 0.15% xanthan gum, the physicochemical properties of cake were improved, but by increasing this amount (75 and 100% millet flour and 0.3% xanthan gum), the cake quality was reduced. The sample containing 50% millet flour and 50% rice flour with 0.15% xanthan gum had the highest volume, porosity and sensory acceptance, as well as the least firmness during the storage period.

According to the results, using 50% millet flour in combination with 0.15% Xanthan gum could improve the physico-chemical and sensory properties of the dough and cake to the control sample (100% rice flour).

Today, the usage of dietary fiber is one of interest for food consumers due to its beneficial, physiological effects. In this research, the effects of replacing carboxymethyl cellulose gum (0.5 and 1%), as well as xanthan gum (0.5% and 1%) alone and in combination include (0.75% carboxymethyl cellulose gum + 0.75% xanthan gum) were used in preparation and formulation of baguettes bread formulation. The results of the study show that physicochemical characteristics that the addition of different concentrations of carboxymethyl cellulose gum and xanthan gum there was none significant difference in protein percentage, pH, redness and jaundice index of treatments compared to control (p >0.05). Also, by increasing the amount of carboxymethyl cellulose gum and xanthan gum to 1%, the moisture content, bread volume, ash percentage and brightness index significantly (p≤0.05) increased and texture hardness significantly (p≤0.05) decreased. The results of staling test showed that after 72 hours, the best sample in terms of low staling was related to sample containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum. Therefore, to the results of the present study, the treatment containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum was ntroduced as optimum treatment and had the highest sensory acceptability and achieved the highest overall acceptance rating.

Whipped cream is one of the most popular dairy products with a complex structure of foam emulsion. Production of low fat whipped cream with fat substitutes is recommended with regard to the high fat content in whipped cream and side effects of fat on the public health. Based on, the effects of whey protein concentrate, carboxymethyl cellulose, xanthan gum and mix of them were investigated on the properties of low fat whipped cream. For this purpose, different amounts of them were determined by the surface response design and then they were added to the cream with 20% fat. Then, apparent viscosity, cream firmness, particle size distribution, foam stability, overrun tests, sensory evaluation, color characteristics (L *, a *, b *) were done on the samples. The results showed that fat substitutes in low fat whipped cream compared to the control sample were increased the apparent viscosity, overrun, firmness, foam stability and change in particle size (p<0/05). However, the stabilizers had no alone statistically effects on the color factors. Also, whey protein concentrate in compared with other treatments had the highest overrun and lowest particle size, xanthan gum had the lowest water leakage and carbohydrates, especially xanthan, had the highest viscosity and firmness (p<0/05). Based on the sensory evaluation data, optimal sample that contain 0.35 whey protein concentrate and 0.15 xanthan and carboxymethyl cellulose had statistically more desirable than control and other treatments in texture and overall acceptance. At the end, we pointed out that these additives could be a good alternative to reduce the percentage of fat in whipped cream due to they improve the physical, rheological and sensory properties of whipped cream without significant effects on the most of external parameters such as color and sensory.

Nowadays due to the role of nutrition in public health, low fat food production is one of the advantages of food industry. Therefore, the aim of this study is the feasibility of a new product in modern baking industry using inulin as substitute for fat in three level (20%, 45% and 70%) and using xanthan gum as a improver three level (0.1%, 0.2% and 0.3%) in cupcake dough formulation and evaluation of physical, microbial and sensory characteristics in final product. The results showed significant increase in inulin substitution level in low-fat cupcake formulation causes a significant increase (P<0.05) in volume index (up to 45% substituting), stiffness, browning of crust color and  significant decrease in crust transparence, redness and yellowness index as well as shelf life and sensory characteristics in final product. Also, using xanthan gum showed significant increasing (P<0.05) in porosity, stiffness index, ,browning of crust color, shelf life and sensory characteristics in final product but showed significant  decreasing in volume index, crust yellowness and redness. According to the results by response level statistical method, in the sample 45% of xanthan gum and 0.2 % of inulin were evaluated as the optimal points to be applied in the final product.

Today, the most common way to increase the quality of gluten-free products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and gluten-free baking products.

Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W.

According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of gluten-free cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s.

According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a gluten-free cake.

In recent decays, consumers have more information about foods. Vegetables, crops and other natural food with high nutritional value replace hazardous substances. In this study, the effects of locust bean gum and xanthan gum with β-glucan were investigated in camel synbiotic yogurt functional. Locust bean gum (LBG) has about 88% of galactose and mannose, 4% other polysaccharides, 6% protein, 1% cellulose and 1% the ashes (Nasirpour, 2013; Hansen, 1993). Xanthan gum is an extracellular polysaccharide produced by Compestris Xanthomonas in aerobic fermentation process. Xanthan reactions synergies with guar and LBG, so the low concentrations in the presence of LBG viscosity increase (Ramirez-Figueroa et al., 2002).In this study, the oats β-glucan inoculated with probiotic bacteria to camel milk for production of functional synbiotic yogurt was employed. The camel milk has high nutritional value such as insulin-like substance, less lactose, immuno-globulins and lactoferrin, antioxidants and antimicrobial agents and other nutrients (ladjevardi et al., 2015; Niasari Naslaji et al., 2011). Synbiotic dairy product made from combinations of probiotic bacteria with prebiotics agent (β-glucan). About 108- 107 cfu/mL of live bacteria should be in the final products (Faraj et al., 2012). β-glucan is an indigestible carbohydrate complicated (Theuwissen & Mensink, 2008) with very high nutritional properties, including improved intestinal activity (fibers), lowering uric acid blood, stimulating the immune system (Xue et al., 2013; Chao et al., 2013).
 

At first, camel milk (from Department of Clinical Sciences, Faculty of Veterinary Medicine, University of Tehran, Iran) was standardized by centrifugation (Universal 320, Hettich, Tuttlingen, Germany) to 1.9% fat content. Then xanthan gum and locust bean gum (1:1) were added in three level 0.1, 0.2 and 0.3%. β-glucan (extracted from oats as described by Moura et al. (2011() in 1.5, 2 and 2.5% levels was added to milk. Camel milk was homogenized with ultra-turrax blender (T25, IKA, Staufen, Germany) in speed 9000 r.p.m. Then, the milk sample was pasteurized for 15 min at 75±1 °C. Samples were prepared by adding yogurt starter culture (1.5%) containing probiotic microorganisms (ABY1, Cristian Hansen, Hørsholm, Denmark) at 42 °C. The mixtures were redistributed into 50 mL sterile plastic cups, incubated at 42 °C until their pH decreased to 4.6, they cooled and stored at 4±1 °C ( Mazloomi et al. 2011).
 
Determination of water-holding Capacity (WHC)5 g of yogurt was centrifuged (Mikro 220R, Hettich, Tuttlingen, Germany) at 4500 r.p.m. for 30 min at 10°C. After centrifugation, the supernatant was removed and the pellet was collected and weighed.
 
Microbial Analyses:
1 g of yogurt with 9 mL of normal saline (a solution of 0.9 % (w/v) NaCl ( Merck, Darmstadt, Germany)) was mixed and diluted to a concentration of 106 and 107, and then 1 mL of each dilution was repeated in 2 plate containing the MRS-Agar (Merck, Darmstadt, Germany) with 0.15% Bovin-Bile (Sigma-Aldrich, Louis, MO, USA). Bacteria were counted by the pour plate technique. The plates in duplicates were incubated anaerobically at 37 °C for 72 h, after this period, colonies were counted (Mishra and Mishra 2012).
 
Statistical Analysis:
The response surface methodology (RSM) and ANOVA (p<0.05) were used for data analysis using Design Expert 8 (Version 8.0.7.1, Minneapolis, MN, U.S.A) software. The experiment was designed according to central composite design (CCD). All experiments and measurements were conducted in triplicate, mean value ±sd are reported.
 

Water-Holding Capacity (WHC)Changes of xanthan gum, LBG, β-glucan and time storage have a significant effect on the WHC. Increasing the percentage of LBG, xanthan gum and the percentage of β-glucan significantly increased the WHC. Time storage reduced the WHC similar results of Ladjevardi et al. (2015) and Sahan et al. (2008).According ANOVA table, the products had maximum water holding capacity at the highest percentage of LBG and xanthan gum. The percentage of xanthan gum and β-glucan increased water holding capacity. These factors (LBG and xanthan gum, xanthagum and β-glucan) have a synergistic effect on each other mutually.Xanthan gum and LBG showed interaction effect with time storage on changes in WHC including maximum water retention in the sample tissue, the high percentage of gums and the early days of production.
 
Viability of probiotic bacteria:
Viability of probiotic bacteria significantly increased when used from high percentage of β-glucan (as a prebiotic agent) in synbiotic yogurt. This change was related to increasing food for probiotic bacteria (Kearney et al., 2011). According to the results mentioned a good environment for the growth and activity of the microorganisms (ladjevardi et al., 2015). The unfavorable conditions in production of synbiotic yogurt, was time duration. During storage, the number of probiotic bacteria that are present in the product is reduced Xanthan gum and LBG have no significant effect on viability of probiotic bacteriaXanthan gum and time storage have interaction effect on the viability of probiotics bacteria. As expected, the best conditions for probiotic bacteria to maintain a high percentage of xanthan gum was at the early days of the sample production ((Norton and Lacroix, 1990; Sanderson, 1990).According to the results, it was found that gums such as xanthan gum and LBG showed similar results to those of El-Salamt et al. (1996) and Hematyar et al. (2012) and had adverse influence on the growth and activity of beneficial bacteria.

Pumpkins prevent the occurrence of all types of cancers due to the wealthiest micronutrients and high levels of 30% carotenoids. Regarding the high nutritional value and low consumption in the community, the primary objective of this research is to optimize the formulation of a new non-leavened dessert based on the pumpkin, which drives from hydrocolloids (Persian gum, xanthan, and carboxymethyl cellulose) in dessert formulation. In order to determine the dessert treatments, mixed design and software Design Expert 11 for three components of Persian gum (0-5%), xanthan gum (0-5%) and carboxymethyl cellulose (0-5%) use. After preparing the dessert, physicochemical tests (moisture, Dyeing, aw, and colorimetric) evaluate. The results showed that the lower humidity and water activity and the syneresis rate are more desirable that cause with decreasing xanthan and CMC and increasing Persian gum. Considering that more index b * is desirable in pumpkin dessert, so increasing the xanthan CMC and decreasing Persian gum cause the a* value be more and by decreasing xanthan and increasing CMC and decreasing Persian gum b* value was more.

Usually, raw and unmodified flours are used in the gluten-free products industry and the most common way to increase the quality of gluten-free products is to use gums. In order to increase consumer demand for non-additive products, we can improve the quality of flour and gluten-free cake by using physical treatment of cereal grains. The aim of this study was to compare the effect of xanthan gum with the effect of heat-moisture treatment on physicochemical and sensory properties of gluten-free cake from millet and rice flour (50:50). In this study, the effects of xanthan gum on two levels 0 and 0.15 %, heat-moisture treatments at three levels of moisture 10, 15 and 20% and two levels of temperature  90 and 110° C on physicochemical and sensory properties of  batter and gluten-free cake from millet and rice flour (50:50) were compared. The results showed, with increasing moisture and temperature in the heat-moisture treatment, the specific weight of the batter decreased and its viscosity increased. also, the physicochemical and sensory properties of cake such as specific volume, porosity and texture of cake were significantly improved on the baking day and during maintenance compared to the control sample (p <0.05). So that the samples containing millet flour obtained at 20% moisture and 110°C did not show significant differences in the physicochemical and sensorial properties of the samples containing 0.15% xanthan gum (P<0.05). Based on the findings of this study, heat-moisture treatment can be a good alternative to gum in gluten-free cakes.

Ricotta cheese has a limited shelf life due to its nutritional properties, and foam drying can, in addition to increasing the shelf-life, have better properties and less cost than other drying methods. In this research, two types of ricotta cheese were prepared from whole milk and whole whey. The effect of egg white powder and whey protein concentrate in two levels of 1 and 3% in the foaming ability of cheese was investigated. In order to stabilize the foam, cress seed and xanthan gum were tested in three levels of 0.5, 1 and 1.5%. Density, drainage volume and overrun and Foam bubbles of different treatments were measured. According to the results, the best foam production conditions is 1% concentration of xanthan gum and 3% egg white powder that it had the lowest density and drainage volume and the highest overrun.

Fat substitutes are the compounds that use for providing all or some fat properties, while producing fewer calories than it. It is noteworthy that in confectionary products, carbohydrate-based fat substitutes are more used than other substitutes because of having other technical and economic benefits and one of these substitutes is gum. In this regard, in the present research, the effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake were studied. Treatments included: A0 (control), A1 (0.2% (w/w%) xanthan and 0% locust), A2 (0.4% (w/w%) xanthan and 0% locust), A3 (0.6% (w/w%) xanthan and 0% locust) B1 (0.2% (w/w%) locust and 0% Xanthan), B2 (0.4% (w/w%) locust and 0% Xanthan), B3 (0.6% (w/w%) locust and 0% Xanthan), C1 (0.1% (w/w%) locust and 0.2% xanthan), C2 (0.2% (w/w%) locust, and 0.2% xanthan), C3 (0.3% (w/w%) locust, and 0.3% xanthan), D1 (0.4% (w/w%) locust, and 0.2% xanthan) and D2 (0.2% (w/w%) locust and 0.4% xanthan). In order to produce an oil cake, in the first step, the eggs, the sugar and emulsifier in the formulation were completely mixed by mixer with high speed for 3 minutes. In the second step, the oil and water were added to the mixture and mixed by the mixer with high speed. In the third step, flour, vanilla, baking powder, invert syrup and salt were added and mixed for 3 minutes at medium speed. In the fourth step, the dough obtained from the previous stage was poured into the desired molds and cooked in an oven at 175 o C for 30 minutes. Finally, the cakes were packed in polyethylene bags and stored at room temperature. The tests performed on the dough included the density, viscosity and specific weight, as well as tests on the final product included the measurement of moisture, aw, volume, color, fat, height and sensory tests. On the other hand, to evaluate the effect of xanthan gum and locust gum on cake texture, the test of firmness was performed on days 1, 7 and 15. In order to analyze the data obtained from the experiment (except for the instrumental analysis of data on the staling conducted by using a factorial experiment in a completely randomized block design), a completely randomized design with three replications was used and the mean comparisons were conducted by Duncan's multiple range test, at the probability level of α=1% and by SPSS software version 16. According to the results, adding gum at different levels increased the viscosity of the dough samples compared to the control. The reason for the results is that the reaction between the gums and the protein of flour, especially gluten, leads to the strength of the gluten network and the increase in viscosity of the dough. According to the results, with the addition of different levels of gum, the density of dough decreased, some reasons of which can be water absorption and the amount of air bubbles in the dough. According to the results, by increasing gum content, the moisture content of cake samples increased due to the presence of hydroxyl groups in these compounds that form a hydrogen bonding with water, resulting in the stability of the gluten dough network, better preservation of dough water, reduction of the staling and firmness of the product. Also, by increasing the amount of gum, the fat content of the samples decreased. The reason for decreasing the fat in the cake samples containing the gum was to use them in the formulation of produced cakes instead of oil. On the other hand, the height of the cake is directly related to the volume of the samples, so that the height of the cake samples will be decreased by decreasing the volume, which it is consistent with the results obtained in this study. According to the results obtained in this study, when the amount of gum used in the product structure increased, the amount of fat decreased, and gradually the height of the desired cakes also increased. Then, the volume of samples increased by increasing gum content. The reason for increasing in volume of the samples containing gum is increasing the viscosity of the dough, slowing down the gas release rate, maintaining it in the early stages of cooking, and thus retaining CO2 and water vapor in the air cells. According to the results, the addition of gum increased the L * color index compared to the control sample. The reason for the increase of L* color index in gum-based treatments can be attributed to the dark color of gums, and on the other hand, to the reaction of becoming brown in the formulation of cake production. Adding the different gum levels also decreased a* color index. This is due to the moisture content in the crust, the intensity of the Maillard reaction, and the amount of light and bright colored compounds in the cake. According to the results, adding different gum levels decreased the b* color index in the treatments containing it. Also, increasing the levels of xanthan and Locust gum consumption decreased the staling of samples. According to the results, the addition of gums to the treatments increased the sensory scores of flavor due to the presence of aldehyde compounds in xanthan and locust gums. Addition of Locust bean and xanthan gums also increased the sensory score of color. The reason for this result can be attributed to the Maillard reaction. Overall, the addition of different levels of gums increased the total acceptance score of samples compared to the control sample, which can be attributed to the presence of xanthan and locust gums which have the special and proper work properties. Finally, according to the results, D2 treatment was introduced as the best treatment.

Celiac disease (gluten susceptible enteropathy), is a common disease of the gastrointestinal tract and the only effective treatment is to use a diet free of gluten. Here we studied the effect of adding malt millet flour and xanthan gum in four levels (0, 10, 20 and 30 %) and three levels (0, 0.1 and 0.2%) respectively. Physico-chemical properties (such as moisture, ash, protein, specific volume, porosity, stiffness, crust color) and sensory samples of gluten-free cake of the rice flour assessed in a completely randomized design factorial. Results showed when levels of sorghum flour increased, the value of the parameters like as protein and ash cake were improved and moisture was decreased. In addition, Color measurement of cake samples revealed that the crust color became darker. the lowest cake volume belonged to the cake sample containing 30% sorghum flour and 0.2% xanthan gum, while the blank sample had the maximum volume among the samples. Measurement of cakes hardness showed that the cake sample containing 30% sorghum flour and 0.2% xanthan gum had the highest hardness value, while the blank sample showed the minimum hardness. In this study, the positive effect of xanthan gum to mimic the behavior of gluten in a gluten-free product was well observed. Based on the results obtained, to improve the cake physical characteristics, the best recommended combination of xanthan gum and sorghum flour was 0.1% and 20%, respectively.

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.