A Comparison between Effects of Quince Gum and Carboxymethyl Cellulose on Rheological, Textural, and Organoleptic Characteristics of Gluten -Free Cookies (Rice - Quinoa).

Mohammadi, Niloufar; Tayefe, Mandana; Ashkiki, Leili Fadaei; Sadeghi, Seyed Mostafa; Masuleh, Azin Nasrullahzadeh

Celiac disease is an autoimmune disorder which can cause serious damage to the mucous membrane of the small intestine due to the consumption of gluten, and as a result, there is a decrease in the absorption of nutrients, which can lead to weight loss, anemia and malnutrition. Removing gluten from the diet of the affected person is suggested as a solution to control and curb this abnormality. Therefore, the aim of this research is to investigate the possibility of producing cookies using rice flour, quinoa, carboxymethyl cellulose gum (1.5-3-5 percent) and gum extracted from the quince seed (1.5- 3-5 percent) alone and evaluating its effect on the rheological characteristics of dough and textural properties of cookies. Based on the obtained results, it was determined that with the addition of gums, the viscosity increases compared to the control sample. Also by adding gums, Peak and Final viscosity increased and the setback viscosity decreased compared to the control sample. The highest maximum viscosity (1067 cp) and the highest final viscosity (1997 cp) were observed in the sample containing 5% quince gum. It was observed that the seed gum performed more effectively than showed carboxymethyl cellulose gum. So that the treatment with 5% quince gum has the highest viscosity among the samples. Furthermore the addition of both types of gum resulted in reduced hardness, increased springiness and improved sensory characteristics and The lowest hardness was observed in the sample containing 5% of quince gum to (19.33g). Based on the overall evaluation of the results of this study, treatment containing 450 g rice flour, 50 g quinoa flour and 5% quince gum is recommended as the best treatment.

CARBOXYMETHYLCELLULOSE; RICE flour; CELIAC disease; MUCOUS membranes; QUINCE; QUINOA; FLOUR

Journal of Food Science & Technology (2008-8787), 2025, Vol 21, Issue 156, p38

2008-8787

Academic Journal

10.22034/FSCT.21.156.38