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:: Volume 13, Issue 4 (Winter 2018) ::
2018, 13(4): 117-127 Back to browse issues page
Formulation Optimization of Gluten-free Cake Based on Rice, Quinoa Whole Flour and Portulaca oleracea Powder Using Response Surface Methodology
Sh Jaldani, B Nasehi , A Anvar
Abstract:   (1126 Views)

Background and Objectives: Celiac disease is an inflammatory disease of the small intestine that is caused by intolerance to gluten wheat. Patients with celiac disease must follow a gluten-free diet. In this research, the effect of replacement quinoa flour (gluten-free Pseudo-cereal) and powdered leaves of purslane as a rich source of fiber, minerals and fatty acids on the chemical characteristics, quality and sensory features of gluten free cakes based on the rice flour, was investigated.
Materials and Methods: The effect of quinoa flour (100-0%) and powdered leaves of purslane (10-0 percent) on the chemical characteristics, color, texture, volume, density, porosity and cooking loss and sensory features of gluten free cakes was investigated. Modeling was done based on  RSM and rotatable central composite design using Minitab software.
Results: The results showed significant quadratic model fitted to answer (p<0.05) and the index of non-significant lack of fit for these models (p>0.05).The proposed model in this study had high the R2 and R2 (adj). Therefore, the model was approved for fitting information. Adding flour with quinoa and dried leaves of purslane to gluten free cake increased its ash, moisture, volume, fiber density, hardness, and stikness and decreased cooking quality, colorimetric properties, porosity, cohesiness and sensory characteristics.
Conclusion: The results showed that the use of quinoa flour and powdered leaves of purslane plant for the production of gluten-free cake is possible. Finally, the optimal sample included 61.61% quinoa flour, and the powdered leaves of purslane was 1.81 %.

Keywords: Celiac, Psudo cereal, Herbal medicine
Full-Text [PDF 618 kb]   (573 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2017/05/17 | Accepted: 2017/08/19 | Published: 2019/02/2
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Jaldani S, Nasehi B, Anvar A. Formulation Optimization of Gluten-free Cake Based on Rice, Quinoa Whole Flour and Portulaca oleracea Powder Using Response Surface Methodology. Iranian Journal of Nutrition Sciences & Food Technology. 2018; 13 (4) :117-127
URL: http://nsft.sbmu.ac.ir/article-1-2450-en.html


Volume 13, Issue 4 (Winter 2018) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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