Evaluation of Changes in Textural, Visual and Sensory Propertiesof Low Fat Gluten Free Cake

Doctors are recommending to remove large amount of fat from the diet. This applies has great importance especially in celiac disease that in this patient's intestinal villi become flat because of sensitivity to gluten protein. So the aim of this study was evaluation of 20, 50, 75 and 100% replacement of oil by β-glucan extracted from sorghum seed (gluten free) in gluten free cake formulation. On the other hand, decreasing in amount of oil content affected on textural, visual andsensory properties of final product. Therefore, these changes were evaluated in completely randomized design in compare to the control sample (p≤0.05). The results of textural evaluation indicated that the sample which 50% of the oil had been replaced with β-glucan had the lowest firmness within 2h after baking. On the other hand, all samples containing β-glucan had softer texture than control within one week after baking. According to the results of the visual characteristics(crumb and crust) and sensory properties sample containing 0.5% β-glucan had the highest amount of L* value, porosity and the scoreof appearance, features of top surface, porosity, chewiness, taste and odor and overall acceptance. So the β-glucan can be introduced as a perfect imitator of fat in the production of gluten free cake with acceptable quantitative and qualitative characteri stics.