The Effect of Xanthan Gum and Carboxymethyl Cellulose Addition on the Properties of Gluten-Free Brownies
Abstract
The objective of this research was to study the effect of xanthan gum (XG) and carboxymethyl cellulose (CMC) addition on the properties of gluten-free brownies. XG and CMC were added at ratios of 0:1, 0.25:0.75, 0.5:0.5, 0.75:0.25 and 1:0 (% flour weight basis). The study was found that adding different ratios of XG and CMC to gluten-free brownies brought about increased batter consistency while batter density decreased. Moisture content of gluten-free brownies with different ratios of XG and CMC addition were significantly higher (p<0.05) than that of gluten-free brownie without XG and CMC addition (Control 2). Water activity (aw) values of wheat brownie (Control 1), gluten-free brownies without XG and CMC addition (Control 2) and with different ratios of XG and CMC addition were in range of 0.7414-0.7579. Specific volume and height of gluten-free brownies with XG and CMC addition at ratios of 0.75:0.25 and 0.50:0.50 (% flour weight basis) were not significantly different (p>0.05) from those of wheat brownie (Control 1). In contrast, weight loss after baking of gluten-free brownies with different ratios of XG and CMC addition were significantly lower (p<0.05) than that of gluten-free brownie without XG and CMC addition (Control 2). Crust and crumb lightness (L*) of gluten-free brownies without XG and CMC addition (Control 2) and with different ratios of XG and CMC addition were in range of 31.15-41.16 and 30.17-32.41, respectively. Firmness values of gluten-free brownies with XG and CMC addition at ratios of 0.75:0.25 and 0.50:0.50 (% flour weight basis) were not significantly different (p>0.05) from that of wheat brownie (Control 1). This research indicated the possible use of XG and CMC for improving the properties of gluten-free brownies similar to the normal one with wheat flour. Keywords : Brownies, Xanthan gum, Carboxymethyl cellulose, Gluten-Free, TextureReferences
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rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering,
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Food Chemistry, 119, 1090-1095.
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Chemical Papers, 63(1), 26-38.
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gluten-free flat bread using hydrocolloids: Xanthan and CMC. Journal of Industrial and Engineering
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Preichardt, L.D., Vendruscolo, C.T., Gularte, M.A., & Moreira, A.D.S. (2011). The role of xanthan gum in the quality
of gluten free cakes: improved bakery products for coeliac patients. International Journal of Food
Science and Technology, 46(12), 2591-2597.
Poonnakasem, N., Laohasongkram, K., & Chaiwanichs, S. (2015). Influence of hydrocolloids on batter properties
and textural kinetics of sponge cake during storage. Journal of Food Quality, 38 (6), 441-449.
Rodriguez-Garcia, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a sponge cake formulation
with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science,
77, 189-197.
Rosell, C.M., Rojas, J.A., & De Barber, C.B. (2001). Infuence of hydrocolloids on dough rheology and bread
quality. Food Hydrocolloids, 15, 75-81.
Salehi, F. (2019). Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
Food science & nutrition, 7, 3391-3402.
Sciarini, L.S., Ribotta, P.D., A.E., & Pe´rez, G.T. (2010). Effect of hydrocolloids on gluten-free batter properties and
bread quality. International Journal of Food Science and Technology, 45, 2306-2312.
Shao, Y.Y., Lin, K.H., & Chen, Y.H. (2015). Batter and product quality of eggless cakes made of different types
of flours and gums. Journal of Food Processing and Preservation, 39, 2959-2968.
Turabi, E., Sumnu, G., & Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with
different gums and an emulsifier blend. Food Hydrocolloids, 22, 305-312.
Yildiz, Ö., & Dogan, I.S. (2014). Optimization of gluten-free cake prepared from chestnut flour and
transglutaminase: response surface methodology approach. International Journal of Food Engineering,
10(4), 737-746.
Cereal Chemist, 10th ed. St. Paul, MN, USA: American Association of Cereal Chemist.
Association of Official Analytical Chemists (AOAC). (2002). Official methods of analysis. 17th ed. Washington,
DC: Association of Official Analytical Chemists.
Demirkesen, I., Kelkar, S., Campanella, O.H., Sumnu, G., Sahin, S., & Okos, M. (2014). Characterization of
structure of gluten-free breads by using X-ray microtomography. Food Hydrocolloids, 36, 37-44.
Dias, R., Pereira, C.B., P´erez-Gregorio, R., Mateus, N., & Freitas, V. (2021). Recent advances on dietary
polyphenol's potential roles in Celiac Disease. Trends in Food Science & Technology, 107, 213-225.
Gómez, M., Ronda, F., Caballero, P.A., Blanco, C.A., & Rosell, C.M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21, 167-173.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, G.C. (2007). Effects of hydrocolloids on dough
rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering,
79, 1033-1047.
Lu, T.M., Lee, C.C., Maud, J.L., & Lin, S.D. (2010). Quality and antioxidant property of green tea sponge cake.
Food Chemistry, 119, 1090-1095.
Kohajdová, Z., & Karovičová, J. (2009). Application of hydrocolloids as baking improvers: review.
Chemical Papers, 63(1), 26-38.
Marco, C., & Rosell, C.M. (2008). Breadmaking performance of protein enriched, gluten-free breads.
European Food Research and Technology, 227, 1205-1213.
Mohammadi, M., Sadeghnia, N., Azizi, M.H., Neyestani, T.R., & Mortazavian, A.M. (2014). Development of
gluten-free flat bread using hydrocolloids: Xanthan and CMC. Journal of Industrial and Engineering
Chemistry, 20, 1812-1818.
Preichardt, L.D., Vendruscolo, C.T., Gularte, M.A., & Moreira, A.D.S. (2011). The role of xanthan gum in the quality
of gluten free cakes: improved bakery products for coeliac patients. International Journal of Food
Science and Technology, 46(12), 2591-2597.
Poonnakasem, N., Laohasongkram, K., & Chaiwanichs, S. (2015). Influence of hydrocolloids on batter properties
and textural kinetics of sponge cake during storage. Journal of Food Quality, 38 (6), 441-449.
Rodriguez-Garcia, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a sponge cake formulation
with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science,
77, 189-197.
Rosell, C.M., Rojas, J.A., & De Barber, C.B. (2001). Infuence of hydrocolloids on dough rheology and bread
quality. Food Hydrocolloids, 15, 75-81.
Salehi, F. (2019). Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
Food science & nutrition, 7, 3391-3402.
Sciarini, L.S., Ribotta, P.D., A.E., & Pe´rez, G.T. (2010). Effect of hydrocolloids on gluten-free batter properties and
bread quality. International Journal of Food Science and Technology, 45, 2306-2312.
Shao, Y.Y., Lin, K.H., & Chen, Y.H. (2015). Batter and product quality of eggless cakes made of different types
of flours and gums. Journal of Food Processing and Preservation, 39, 2959-2968.
Turabi, E., Sumnu, G., & Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with
different gums and an emulsifier blend. Food Hydrocolloids, 22, 305-312.
Yildiz, Ö., & Dogan, I.S. (2014). Optimization of gluten-free cake prepared from chestnut flour and
transglutaminase: response surface methodology approach. International Journal of Food Engineering,
10(4), 737-746.
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Published
2023-01-04
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