Evaluation of chemical, staling and organoleptic properties of free - gluten cakes containing Xanthan and Carboxy Methyl Cellulose gums

Regarding outbreak of coeliac in some parts of the world، production of free-gluten cakes is increasing worldwide. Rices is often advised for people suffering from coeliac. In this research، the effect of adding xanthan and carboxy methyl celloulose gums on qualitative، sensory and staling properties of rice cakes was studied. The said gums were added at two concentrations of 0. 25% and 0. 75% and the effects of different concentrations were evaluated on different properties of rice cakes. Results obtained from chemical tests showed that moisture، ash and protein content of samples containing xanthan and carboxy methyl celloulose gums was increased compared with control sample. Also adding of the said gums at two concentrations mention resulted in an improvement of sensory and staling properties compared with control samples.