ABSTRACT

The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Arabic (GA) was supplemented in three levels (0.1, 0.5, and 1%, w/w) while fat was simultaneously reduced at 25, 50, and 75% (w/v) during the preparation of 100% gluten-free quinoa cakes (GFQCs). A coupling effect of 1% GA and 50% lower fat was successfully applied to inhibit AA up to 83%, fat oxidation up to 64%, and browning intensity up to 59.1% without impairing the baking performance. Moreover, supplementation of 1% GA produced softer and lighter QFQCs, which was similar to 100% wheat cakes. The odor intensity detected by electronic nose technique was also lowered in QFQCs. Consequently, the current work serves the worldwide demand for gluten-free bakery products having healthier profile with low fat oxidation and AA formation.

摘要

当前的工作旨在研究添加阿拉伯树胶和改变脂肪（黄油）含量对无麸质藜麦糕的理化特性的影响，并将其与由100％小麦粉和对照藜麦粉制成的糕饼进行比较。阿拉伯胶（GA）补充了三种含量（0.1、0.5和1％，w / w），同时在制备100％无麸质的脂肪时，脂肪分别减少了25、50和75％（w / v）藜麦蛋糕（GFQC）。在不影响烘烤性能的情况下，成功地应用了1％GA和50％较低脂肪的偶联作用，可抑制高达83％的AA，高达64％的脂肪氧化和高达59.1％的褐变强度。此外，添加1％的GA会产生更柔软，更轻的QFQC，与100％的小麦糕相似。通过电子鼻技术检测到的气味强度在QFQC中也降低了。最后，