Stable and dynamic rheological characteristics of gluten-free cake batter enriched with whey protein concentrate, soy protein isolate and basil seed gum

In recent years, the demand for gluten-free food products has been growing exponentially. Thus, research on the effects of various compounds for improving the quality of these products seems necessary. The current study aimed to enhance the rheological properties of a gluten-free batter and cake based on rice flour using whey protein concentrate (WPC), soy protein isolate (SPI) at three levels (۰, ۵, and ۱۰%), and various amounts of basil seed gum (BSG) (۰, ۰.۵, and ۱%).The results revealed that the apparent viscosity in all the samples increased with protein and gum, so the highest apparent viscosity (۲۷.۹ Pa⋅s) related to the sample containing ۱۰% SPI and ۱% BSG. The flow behavior index of each sample was less than one. Hence, shear thinning behavior (pseudoplasticity) was seen in all batter samples. The storage modulus and loss modulus of the cake batter increased as the proportion of WPC, SPI, and BSG increased. The samples' elasticity was confirmed by the loss tangent value of batter samples with varying concentrations of WPC or SPI, with BSG being less than one. These findings showed that samples with ۱۰% WPC, ۱۰% SPI, and ۱% BSG had greater stiffness than other samples at a frequency of ۱ Hz. Their complex viscosity values were ۲۷۷.۲۶۸ and ۵۲۳.۲۹۹ Pa⋅s, respectively. In terms of rheological qualities, cake samples with ۱۰% SPI and ۱% BSG were recommended as an alternative to regular cakes for those with celiac disease.

کلیدواژه ها:

Basil seed gum ، Gluten-free cake batter ، Rheological properties ، Soy protein isolate ، whey protein concentrate