The Effect of Some Hydrocolloids on Physical and Sensory Properties of Gluten-free Cake

Abstract

This study aimed to develop gluten-free cake using a blend of rice and corn flour, while enhancing
its physical and sensory properties through the addition of xanthan and guar gum. The cake was
prepared by incorporating varying proportions of the gums (0.5% and 1%), and their effects were
evaluated on physical properties such as bulk density, porosity, specific volume, and weight loss,
as well as sensory attributes including color, flavor, freshness, and overall acceptability. The
results demonstrated that the addition of 0.5% xanthan and guar gum significantly improved the
lightness and aeration of the cake, increased its specific volume, and reduced weight loss,
reflecting the gums' ability to enhance moisture and gas retention in the batter. Furthermore, the
gum-treated samples exhibited improved flavor and overall acceptability compared to the control,
achieving higher scores in taste and aroma. Additionally, the inclusion of the gums contributed to
reducing the staling (firming) process of the cake, thereby enhancing its quality and shelf life. The
study concluded that the optimal blend (0.5% xanthan and 0.5% guar gum) produces gluten-free
cake with physical and sensory properties comparable to traditional cake, making it a suitable
option for individuals with gluten sensitivity or celiac disease.