Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes

Abstract

Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that the inclusion of up to 30% CPP or 20% CPP with a mixture of xanthan and pectin (3%, 1:1) improved the quality and sensory attributes of the cakes. Industrial implications of this study may lead to new product development and improved marketing due to the enhancement of quality, sensory attributes, and nutritional value of the products.

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

“…The mixture was then placed on an orbital shaker (Heidolph polymax 1040, Schwabach, Germany) and stirred for 30 min at room temperature. The pH was measured in the supernatant solution after a resting time of 10 min [46,47].…”

Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products

“…Studies on the influence of dif-In addition, formulations also include dietary fiber, vitamins, mineral premixes, amino acid mixtures, [25,26], fruit and berry raw materials obtained using fundamentally new equipment [27][28][29] to improve the nutritional value of products. Authors of studies propose to use certain technological methods and raw materials, which slows down hardening processes to increase shelf life and reduce crumbling [14,17,30,31]. Table 1 illustrates an analysis of the role of formulation ingredients that influence the formation of a structure of protein-free and gluten-free bakery products Table 1 Ingredients of formulations that affect the formation of a structure of protein-free and gluten-free bakery products The most important factor in formation of a structure of protein-free and gluten-free products, in our opinion, is the use of hydrocolloids of different nature with substantiation of their quantitative ratio.…”

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

“…Egg white protein (EWP) is a classical foaming agent in foods, for example, in meringues and cake batters. However, in large scale manufacturing various polysaccharides (e.g., guar gum, pectin, xanthan gum) are often required to maintain the required overrun due to bubble collapse or shrinkage (Hao, et al, 2016;Majzoobi, Vosooghi Poor, Mesbahi, Jamalian, & Farahnaky, 2017;Ptaszek, et al, 2016). The polysaccharides added, but also the sugars (for sweetness) mainly act by increasing the viscosity of the continuous phase but there are significant demands to improve the stabilization of foams by EWP without sacrificing the appearance of 'clean-label' and/ or reducing the calorific content due to sugars.…”