Effect of sorghum flour and xanthan gum on the physicochemical properties of gluten-free cake

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.