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Technofunctional and Nutritional Characterization of Gluten‐Free Cakes Prepared from Water Chestnut Flours and Hydrocolloids
Author(s) -
Mir Nisar Ahmad,
Gul Khalid,
Riar Charanjit Singh
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12311
Subject(s) - guar gum , food science , chemistry , carboxymethyl cellulose , gluten free , sodium alginate , gluten , flavor , water content , guar , sodium , organic chemistry , geotechnical engineering , engineering
Gluten‐free cakes were prepared from two different varieties of water chestnut ( K ashmir [ WCF K ] and P unjab [ WCF P ]) flours. Hydrocolloids (sodium alginate, guar gum and carboxy methyl cellulose) were added to obtain desired body and texture. Proximate analysis and characterization of cakes was carried out. Cakes prepared from WCF ( K ) with carboxymethyl cellulose ( CMC ) (1%) had lower moisture, whereas WCF ( K ) with sodium alginate (1%) had higher ash content. Protein content was found higher in control sample followed by cake prepared from WCF ( K ) with sodium alginate (1%). Calorific value was higher in WCF ( P ) sodium alginate (1%) added cake and lower in case of WCF ( K ) prepared cake containing CMC (1%). Firmness was higher in cake prepared from WCF ( K ) with guar gum (1%), and cakes prepared from WCF ( P ) with guar gum (1%) were more acceptable in terms of physical appearance, crust, crumb color, flavor and mouthfeel. Practical Applications Higher incidence of celiac diseases in N orthern I ndia is necessitating the need for development of gluten‐free products. Water chestnut flour is abundantly and cheaply available and can serve as a low‐cost alternative to combat this disease. This study, i.e., development of gluten‐free cake, is a prelude to this step and will open new horizons for utilization of water chestnuts in the food industry.