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The objective of this study was to investigate the effect of replacing of rice flour with different ratios (0, 10, 20, and 20% w/w) of pumpkin powder on the rheology of batter and textural characteristics of gluten free rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The use of pumpkin powder in rice cake formulations significantly improved rheology of batter and textural characteristics of the samples (p< 0.05). By increasing the replacement level of rice flour with pumpkin powder to 30%, viscosity (from 682.66 to 3518.44 cp), hardness (from 21.11 to 53.97 g), cohesiveness (from 0.83 to 0.94), and springiness (from 9.74 to 13.49 mm) of batter cake improved significantly, but the adhesiveness (3.15 mJ) of batter increased compared to control (1.08 mJ) (p <0.05). However, the incorporation of pumpkin powder in the sample formulations up to 30%, increased the hardness (from 456.17 to 800.11 g), cohesiveness (from 0.56 to 0.67), springiness (from 8.68 to 11.43 mm), and chewiness (from 2231 to 6148 g) of the final cakes. Addition of pumpkin powder (up to 30%) in gluten free rice cake formulation caused the significant increasing of the total color differences (ΔE), browning index, and saturation index (chroma) in the cakes compared to control and moreover, increased the hue angle to 90owhich indicated an increase in the yellowness of the samples containing higher the replacement level of rice flour with pumpkin powder. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of replacing of rice flour with different ratio (0, 10, 20, and 20 % w/w) of pumpkin powder on the physicochemical and sensory characteristics of gluten free rice cake. Wheat cake were made using the same method used to make the rice flour with different ratio (0, 10, 20, and 20 % w/w) of pumpkin powder, as the control samples. A factorial experiment with a completely randomized design with three replications was used for data analysis. The use of pumpkin powder in rice and wheat cake formulations significantly improved the technological characteristics and sensory attributes of the samples (p< 0.05). As the replacement level of rice and wheat flour with pumpkin powder increased (p <0.05), the viscosity of rice cake and wheat cake batter increased from 682.66 cp (control sample) to 3518.44 cp (% 30 pumpkin powder) and from 699.50 cp (control sample) to 4036.92 cp (% 30 pumpkin powder), respectively (p< 0.05). As the replacement level of rice and wheat flour with pumpkin powder increased, the volume and porosity of the cake were decreased and the hardness, fiber, ash, and the lightness of them were increased (p <0.05). The rice and wheat cakes containing the % 20 of pumpkin powder received the highest sensory scores (color, taste, odor, texture, and overall), as compared to control (p <0.05). Addition of pumpkin powder in gluten free rice cake formulation compared with wheat cake formulation improved the lightness and decreased the redness and yellowness of the samples that was acceptable to customers. These achievements will pave the way for using the combination technologies involving the mixing the pumpkin powder and rice flour for improving physicochemical and sensory characteristics of gluten free cakes. [ABSTRACT FROM AUTHOR]