Rheological, Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

Abstract

In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.

End‐product quality characteristics and consumer response of chickpea flour‐based gluten‐free muffins containing corn starch and egg white

“…Substitution of CF by CS may have reduced the number of air pockets and increased their size; therefore the compression force increased, resulting in a firmer texture. Tsatsaragkou et al () showed that initial moisture content was also significant in crumb firmness of cakes. In this study, initial moisture contents were 13, 10, and 9% for WF, CF, and CS, respectively.…”

Wet-Milling of Cereals

“…All by‐products obtained during rice milling could be used in gluten‐free products (Tsatsaragkou et al . ).…”

“…Rice starch is used as a thickener in sauces and desserts, and is used to produce rice syrup -a natural sweetener (St-Pierre et al 2014). All by-products obtained during rice milling could be used in gluten-free products (Tsatsaragkou et al 2015).…”

Gluten‐free bakery and pasta products: prevalence and quality improvement

“…Rice flour with particle size smaller than 100 lm increased dough viscosity (compared to coarser rice flour) and created small uniform bubbles in cake (de la Hera et al, 2013;Kang et al, 2015); 100% rice flour and a replacement of quinoa flour up to 75% to rice flour could be used to produce acceptable GF muffins (Bhaduri, 2013); 100% rice flour muffin was softer with a significantly higher acceptability score than 100% wheat flour muffin. Likewise, HI-MAIZEÒ resistant and tapioca starches (Tsatsaragkou et al, 2015) and potato starch (Yildiz & Dogan, 2014) can be used to decrease the batter density (less elastic and thinner), hence increasing the volume and uniform pore of rice cake. Extruded broken bean flour from chickpea, kidney bean and lentil were used for GF cake blends (Gomes et al, 2015).…”