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Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme

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Abstract

Celiac disease is an autoimmune disorder caused by a permanent intolerance of genetically susceptible persons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0–50%) and transglutaminase enzyme (0–1.2%) on physicochemical, sensory and textural properties of gluten-free cake made from rice flour. The results showed that pomegranate seed powder and transglutaminase had positive effects on fiber and ash contents, and porosity; whilst, the incorporation reduced the weight loss, volume and specific volume. Optimization process was performed and optimum gluten-free formulation contained 25.75% pomegranate seed powder and 0.97% transglutaminase. The optimized gluten-free cake showed higher total antioxidant activity, ash, fiber, protein and moisture contents and lower peroxide value, volume index and porosity compared to the control one. The porosity decrement was confirmed in the optimized cake by scanning electron microscopy images.

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Acknowledgements

The authors acknowledge the financial support provided by Khuzestan Agricultural Sciences and Natural Resources University.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Khuzestan, Iran

    Zainab Saeidi, Behzad Nasehi & Hossein Jooyandeh

  2. Department of Food Science and Technology, Payame Noor University (PNU), 91735-433, Tehran, Iran

    Behzad Nasehi

Authors
  1. Zainab Saeidi
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  2. Behzad Nasehi
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  3. Hossein Jooyandeh
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Correspondence to Behzad Nasehi.

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Saeidi, Z., Nasehi, B. & Jooyandeh, H. Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme. J Food Sci Technol 55, 3110–3118 (2018). https://doi.org/10.1007/s13197-018-3236-5

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  • DOI: https://doi.org/10.1007/s13197-018-3236-5

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