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Open AccessArticle

The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes

Department of Food & Beverage Management, Tungfang Design University, Kaohsiung 82941, Taiwan
Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, Kaohsiung City 81271, Taiwan
Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
I-Mei Foods Co., Ltd., Taoyuan County 330009, Taiwan
Author to whom correspondence should be addressed.
Processes 2020, 8(3), 318;
Received: 14 February 2020 / Revised: 5 March 2020 / Accepted: 5 March 2020 / Published: 9 March 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
The effect of 0.2%, 0.4%, and 0.8% cold-water soluble tamarind seed gum on batter density, viscosity, and volume of gluten-free layer cakes made with rice flour was evaluated herein. It was observed that the addition of 0.4% tamarind seed gum gave better cake batter volume and was similar to cakes made with wheat flour. Texture profile analysis, color, proximate composition, water activity, total phenolics content, shelf life, and a sensory evaluation of a gluten-free cake with 0.4% tamarind seed gum were compared to a cake made with wheat flour and rice flour. Gluten-free cakes made with 0.4% tamarind seed gum had higher dietary fiber, sensory scores (appearance, texture, and overall acceptability), and longer shelf life than that of the control. Incorporation of 0.4% tamarind seed gum is recommended for gluten-free baked products as it results in more desirable sensory scores and a longer shelf life. View Full-Text
Keywords: tamarind seed gum; gluten-free cake; sensory evaluation tamarind seed gum; gluten-free cake; sensory evaluation
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MDPI and ACS Style

Wu, S.-C.; Shyu, Y.-S.; Tseng, Y.-W.; Sung, W.-C. The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes. Processes 2020, 8, 318.

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