Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch

Gorgônio, Cristiane Mesquita da Silva; Pumar, Matilde; Mothé, Cheila G.

doi:10.1590/s0101-20612011000100015

Cited by 20 publications

(20 citation statements)

References 15 publications

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“…The pH of the cakes (Table ) was close to neutral and remained unaffected by addition of HC (in 0% CPP + HC sample) but reduced slightly from 7.23 to 6.87 by addition of CPP due to the presence of organic acids, amino acids, and other components with acidic nature in the CPP. Similar results were reported for gluten‐free cakes prepared with pumpkin seed fiber (Gorgônio et al, ). It was found that the samples prepared with HC had slightly higher pH than those prepared without HC.…”

Section: Resultssupporting

confidence: 88%

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

Majzoobi

Poor

Mesbahi

et al. 2017

Journal of Texture Studies

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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.

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Section: Resultssupporting

confidence: 88%

“…Density is negatively correlated with the air retention capacity of the batter. Batter with high density result in a cake with low volume and a compact and undesirable crumb (Gorgônio, Pumar, & Mothe, ). The results of batter density are given in Table .…”

Section: Resultsmentioning

confidence: 99%

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

Majzoobi

Poor

Mesbahi

et al. 2017

Journal of Texture Studies

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“…However, Turabi et al (2008) used rice flour with 10% moisture, 6% protein and 0.6% ash in the preparation of gluten-free cakes with different hydrocolloids, and this flour showed high moisture content and low protein content. The results obtained were similar to those found by Gorgônio et al (2011) and better than those reported by Turabi et al (2008). Gorgônio et al (2011) .g -1 for the addition of 1% hydroxypropylmethylcellulose (HPMC) in glutenfree cakes prepared separately with rice flour.…”

Section: Chemical Composition Of the Raw Materialssupporting

confidence: 85%

“…The results obtained were similar to those found by Gorgônio et al (2011) and better than those reported by Turabi et al (2008). Gorgônio et al (2011) .g -1 for the addition of 1% hydroxypropylmethylcellulose (HPMC) in glutenfree cakes prepared separately with rice flour. This difference in the values of specific volume may have occurred because the concentrations of xanthan gum added were not the same.…”

Section: Chemical Composition Of the Raw Materialssupporting

confidence: 85%

Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

Vallejos¹,

Crizel

Salas-Mellado³

2015

Sem. Ci. Agr.

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The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed through an experimental design that evaluated technological features such as specific volume, crumb hardness and overall quality score. Mathematical models were obtained to describe the hardness and the score of cakes as a function of the addition of xanthan and methylcellulose. The smallest value of crumb hardness of the cakes was obtained when concentrations of 0.4% xanthan and 2% methylcellulose were added. With regards to the score, the highest value was obtained with the lowest levels of hydrocolloids, whose formulation contained 0.2% xanthan gum and 1% methylcellulose. It can be concluded that the addition of xanthan gum and methylcellulose enabled the development of a gluten-free cake with a softer crumb that presents technological quality attributes similar to that of a wheat cake. Key words: Rice flour, hydrocolloids ResumoA remoção do glúten resulta em problemas para a panificação e muitos dos produtos sem glúten disponíveis no mercado são de baixa qualidade, contudo a adição de hidrocolóides é uma opção para melhorar suas características tecnológicas. Este trabalho teve como objetivo avaliar a influência da adição de metilcelulose e goma xantana nas características tecnológicas de bolos sem glúten elaborados com 100% de farinha de arroz. Foram elaborados bolos utilizando hidrocolóides em diferentes concentrações através de planejamento experimental, sendo avaliadas características tecnológicas como volume específico, dureza do miolo e pontuação total. Foram obtidos modelos matemáticos para descrever a dureza e a pontuação dos bolos, em função da adição de xantana e metilcelulose. O menor valor de dureza do miolo dos bolos foi obtido quando adicionadas as concentrações de 0,4% de xantana e 2% de metilcelulose. Em relação a pontuação, o maior valor foi obtido com os menores teores dos hidrocolóides, cuja formulação continha 0,2% de goma xantana e 1% de metilcelulose. Pode-se concluir que a adição de goma xantana e metilcelulose proporcionou o desenvolvimento de um bolo sem glúten com miolo mais macio e apresentando atributos de qualidade tecnológica semelhantes a um bolo de trigo. Palavras-chave: Farinha de arroz, hidrocolóides

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“…Inedible oil cakes are commonly used as organic fertilizers due to high N, P, and K contents. Generally, oil cakes are used as food supplements [17][18][19][20]. They can also be used in human nutrition when combined with wheat or other flours [13,14].…”

Section: Introductionmentioning

confidence: 99%

Proximate analysis of cold‐press oil cakes after biological treatment with Trametes versicolor and Humicola grisea

Budžaki

Strelec

Krnić

et al. 2018

Engineering in Life Sciences

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In order to increase the current knowledge on cold‐press oil cakes composition, the present study aims to determine the chemical composition of oil cakes from hull‐less pumpkin (Cucurbita pepo L.), flax (Linum usitatissimum L.), and hemp (Canabis sativa L.) before and after the biological treatment with Trametes versicolor and Humicola grisea using fungal‐based solid‐state technology. After 10 days of treatment, the content of ash, total nitrogen, total proteins, and total organic carbon increased in all the three oil cakes, while the content of ether extracts decreased. After treatment, the concentration of soluble carbohydrates decreased in pumpkin and hemp seed oil cakes, whereas it increased in flaxseed oil cake. During treatment with T. versicolor, the content of fructose significantly increased in hull‐less pumpkin seed oil cake. Fiber content decreased in pumpkin and flaxseed oil cakes after treatment with both of the fungi, whereas it increased in flaxseed oil cake.

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Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch

Cited by 20 publications

References 15 publications

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

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

Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

Proximate analysis of cold‐press oil cakes after biological treatment with Trametes versicolor and Humicola grisea

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