QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 4, Issue 8, August 2013, Page 401-412 PDF (891.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.72081 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. S. M. Ammar1; M. M. Abd El-Razik2 | ||||
| 1Food Science and Technology Dept., Faculty of Agric., Cairo University, Egypt | ||||
| 2Food Science Dept., Faculty of Agric., Ain Shams University, Shoubra El-Keima, Egypt | ||||
| Abstract | ||||
| This investigation aimed to produce gluten free cake for celiac patients. Cake samples were prepared from cassava, pumpkin, potato flours and their mixture of (1:1:1). Chemical composition and amylogram characteristics of investigated flours were determined. Prepared cake samples were evaluated for their water activity, proximate chemical analysis, physical characteristics (weight, volume and specific volume), color parameters, staling rate and sensory characteristics. Cassava, pumpkin, potato flours have good nutritional and functional characteristics could be used alone and in their mixture of 1:1:1 in preparing gluten free cake samples with good nutritional values, cake volume, high freshness and more sensory acceptable for consumer. | ||||
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