بکارگیری امولسیون پیکرینگ تثبیت شده با نانوذرات پروتئین سویا در فرمولاسیون کیک بدون گلوتن و ارزیابی شاخصهای کیفی آن

Background: Today, research into the use of emulsions in the structure of gluten-free products has been extended to improve their quality characteristics. Aims: The purpose of this research was to use Pickering emulsion (PE) stabilized by soy protein nanoparticles and xanthan gum in gluten-free cake dough based on rice flour and to monitor its quality indicators during shelf life. Methods: In this study, Pickering emulsion was prepared from soy protein nanoparticles and 0.1% (weight/volume) xanthan solution. Next, the intrinsic properties of the emulsion such as particle size distribution, determination of zeta potential and creaming index were discussed. Finally, the qualitative and viscoelastic properties of the gluten-free cake containing emulsion were investigated in comparison with the control sample during shelf-life. Results: The results showed that the presence of SPNs (soy protein nanoparticles) together with xanthan provided stability, proper dispersion, particle homogeneity and determined the electrical state of the particle surface in PE. The ability of the emulsion to resist changes during three weeks showed insignificant phase separation and also with an emulsion activity of 78%. In addition, the presence of PE in the formulation of gluten-free cake dough improved the viscoelastic properties and the quality of the final product during the shelf-life of one week. Conclusion: The presence of PE in the formulation of gluten-free cake dough, by creating a coherent and integrated structure, resulted in a relative decrease in volume and porosity compared to the control sample. While retaining more moisture during storage, much better viscoelastic and color properties were observed compared to the control sample. [ABSTRACT FROM AUTHOR]