Incorporation of Sesamum indicum protein and transglutaminase into gluten-free rice flour cake: Assessment of physico-chemical and sensory properties

摘要

The current investigation was undertaken to evaluate and optimize the effects of incorporation of Sesame (Sesamum indicum L.) protein and transglutaminase on physico- chemical and sensory properties of rice flour-based gluten-free cakes. Moreover, some characteristics of prepared products such as moisture content and texture specifications were measured. According to findings, all treatments had a significant effect on the sensory, texture, and color properties of the products. The strongest effect on the brightness index was observed in the sample containing 6% S. indicum protein isolate and 0.6% transglutaminase on a backing day, the lowest effect was associated with the sample containing 5.12% S. indicum protein isolate and 1.02% transglutaminase on the 5th day on the shelf life. The results showed that producing a gluten-free rice flour cake by S. indicum protein and transglutaminase is possible and applying enzymes for improving the quality of gluten-free products is a promising technology.