Abstract
This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G′) higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.
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Acknowledgments
The authors gratefully acknowledge the OeAD-Austrian Agency for International Cooperation in Education & Research, financed by Austrian Federal Ministry of Science and Research (BMWF) in the frame of the ASEA-Uninet. Thanks to the Department of Food Science and Technology of the University of Natural Resources and Life Sciences, Vienna (BOKU) for financial support in laboratory.
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Itthivadhanapong, P., Jantathai, S. & Schleining, G. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids. J Food Sci Technol 53, 2733–2741 (2016). https://doi.org/10.1007/s13197-016-2245-5
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DOI: https://doi.org/10.1007/s13197-016-2245-5