Improvement of Quality Characteristics of Gluten-Free Cookies with the Addition of Xanthan Gum

Abstract

People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Unfortunately removal of gluten results in low quality for many cereal products. The aimof this study was to improve the technological and sensorial characteristics of gluten-free cookies (GFC) by using xanthan gum (XG). XG was added at 0-1-2-3 and 4% levels into gluten-free flour mixture prepared with corn starch, corn flour, rice starch and potato starch. Quality properties of GFC were compared with gluten-containing soft wheat flour cookies (SWFC). Incorporation of XG to GFC significantly affected various parameters such as; lightness, yellowness, hardness, fracturability and thickness of GFC were increased while redness, width and spread ratio were decreased. Moisture and water activity of GFC with no added XG were observed much lower than GFC with XG. Addition of XG to GFC also improved the sensorial scores significantly. The addition of xanthan gum was improved technological and sensorial quality characteristics of GFC and usage level of 3% XG resulted in these scores similar to that of a wheat SWFC.

Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes

“…Cookie texture was determined according to Gul et al (2018) using a texture analyzer (TA-XT plus Stable Micro Systems, Haslemere, UK) fitted with a 50 kg load cell, a 3-point bending rig, and a heavy-duty platform. The pre-test speed was adjusted to 1 mm/s, the test speed was 3 mm/s while the post-test speed was 10 mm/s; the distance to the bend was adjusted to 5 mm.…”

“…The increase in hardness with the incorporation of gums was attributed to the ability of hydrocolloids (long-chain biopolymers) to bind considerable amount of free water. Furthermore, according to Gul et al (2018) too much increase in hardness with xanthan could be ascribed to the extremely branched structure of the xanthan which easily interacts to form associations with other constituents. These results were in agreement with those of previous studies by Devisetti et al (2015) and Gul et al (2018) who evaluated the effect of the addition of hydrocolloids (guar and xanthan) on millet flour and xanthan gum on gluten-free flour, and reported an increase in hardness.…”

“…Furthermore, according to Gul et al (2018) too much increase in hardness with xanthan could be ascribed to the extremely branched structure of the xanthan which easily interacts to form associations with other constituents. These results were in agreement with those of previous studies by Devisetti et al (2015) and Gul et al (2018) who evaluated the effect of the addition of hydrocolloids (guar and xanthan) on millet flour and xanthan gum on gluten-free flour, and reported an increase in hardness. Fracturability, which measures the resistance of a sample to bend before it breaks, was significantly increased with okra gum while it was significantly decreased with cress seed gum which might be due to the high water activity in the cress seed sample.…”

“…Their main applications are in the manufacturing of cookies, bread, cakes, jellies mayonnaise, dressings, dessert, and ice-cream (Funami, 2011). Several researchers have already reported that cookie quality can be improved by using commercial gums such as xanthan, guar, and gum Arabic in different concentrations (Gul et al, 2018;Kaur et al, 2015;Thejasri et al, 2017). The main objective of the current research was to study the role of six different types of hydrocolloids in sorghum-and Turkish bean-based glutenfree cookie formulations.…”

Effect of amylose content in rice flour on batter rheology and bread baking quality

“…Rice bread and cookies are representative allergy compatible foods for wheat allergy. Conventionally, these foods can only be produced with the addition of thickening agents (Gül, Hayit, Acun, & Tekeli̇, 2018; Mohammadi, Azizi, Neyestani, Hosseinid, & Mortazaviand, 2015). Gluten increases viscosity of batter to keep bubbles from coalescing and collapsing.…”