Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

Önder Yildiz; Ismail Sait Dogan

doi:10.1515/ijfe-2014-0024

Article

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

Önder Yildiz and Ismail Sait Dogan

Published/Copyright: September 2, 2014

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From the journal International Journal of Food Engineering Volume 10 Issue 4

Abstract

In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

Keywords: optimization; gluten-free cake; chestnut flour; transglutaminase; RSM

Acknowledgements

This work was funded by a grant (2009-FBE-D031). The authors would like to thank Chairmanship of Scientific Research of Yuzuncu Yil University for financial support.

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Published Online: 2014-9-2

Published in Print: 2014-12-1

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2014-0024

Keywords for this article

optimization; gluten-free cake; chestnut flour; transglutaminase; RSM