Evaluation of the Effect of Carboxy Methyl Cellulose on Sensory Properties of Gluten-Free Cake

摘要

Cakes prepared from wheat flour are not appropriate for people suffering from celiac disease due to sensivity to gluten. Therefore cakes prepared from rice flour lacking gluten are produced for these individuals. In this study in order to produce gluten-free cakes, rice flour combined with Carboxy Methyl Cellulose (CMC) at two concentrations of 0.25 and 0.75% were used. A rice cake lacking gum was regarded as control. At first, chemical test measuring moisture, protein, ash, fat and pH were performed. Then rice cakes (containing gum and lacking gum) were produced through semi-industrial method followed by sensory evaluation in terms of uniformity, crust property, rupture, aroma, taste and flavor. Sensory analysis by panelists showed that addition of CMC gum at two concentrations to bread formulation led to improvement of sensory properties, In other words rice cakes containing CMC had better sensory properties than control rice cakes (lacking gum). In addition of among gum-containing treatments, the sample with 0.75% gum had better scores than the other one.