Search

The aim of study was to produce gluten-free cake for celiac patients using Ajowan powder and to increases of its nutritional value and improve its textural properties. For this purpose, Ajowan powder at 0, 3, 6, 9, 12 and 15% levels was added into gluten-free cake formulation and their effects were evaluated on nutritional (fiber, water activity, phenolic compounds, flavonoid compounds and antioxidant activity), and technological characteristics (color, porosity and microstructure and hardness) of cake. According to obtained results, the use of Ajowan powder caused an increase in fiber content and water activity of glutenfree cake. Also, the porosity of the samples increased with increasing the amount of Ajowan powder. Color parameters of the cake crumb showed that increasing the amount of Ajowan powder caused a decrease in brightness index (L*), an increase in redness (a*) and yellowness (b*). By increasing the Ajowan powder level to 15%, the content of phenolic and flavonoid compounds as well as the antioxidant activity of the samples increased 8.9, 14.3 and 4.1 time more than control sample, respectively. Moreover, cake hardness increased with increasing Ajowan powder level during 14 days of storage, but it was not evident in low levels of Ajowan powder. 15% Ajowan powder and control samples had highest (0.89 N) and lowest (0.13N) hardness, respectively. Sensory evaluation performed by the panelists also showed that the overall acceptability was higher at samples treated with 3 and 6% of Ajowan powder than other samples. Finally, the sample containing 6% of Ajowan powder was introduced as the best sample. [ABSTRACT FROM AUTHOR]

Today, with the increasing population of celiac patients worldwide, producing and improving the quality of gluten-free products for celiac patients is one of the major challenges in the food industry. Celiac disease is a type of autoimmune gastrointestinal disease caused by intolerance to gluten protein and currently,the only way to treat it is to use a gluten-free diet. Removing gluten from bakery product formulations is accompanied by serious technological problems in product production that ultimately results in poor quality, poor mouthfeel and taste in the product.Therefore, due to the importance of this protein in creating a suitable texture and appearance of the product, finding a suitable alternative to gluten or technologies capable of compensating gluten in the formulation is always one of the biggest technological challenges in producing gluten free products. So researchers and producers are trying to find a suitable processing method to promote gluten-free products and produce products of similar quality to wheat flour products.The aim of this study was to review different process technologies to improve the quality of gluten-free products. These process technologies include the use of conventional methods such asgums and proteins, biotechnological methods such as application of enzymes and sourdough andemerging technologies including thermal and non-thermal treatments in producing gluten-free products. [ABSTRACT FROM AUTHOR]