Abstract Commercial maltodextrins (MD) and ziziphus gum (ZG) have been investigated for their effects on cake quality and possible use in slowing the staling process. The effects of MD and ZG were assessed by analyzing the pasting properties of the wheat flour slurry, the properties of the dough, and the quality of the cake after baking and after three days of storage. The qualities of the gel texture were assessed using a texture profile analysis (TPA) test, the qualities of the dough and cake were assessed using the Micro-doughLab and the TA-TXT texture analyzer, respectively. The evaluation of overall acceptance, texture, aroma, taste, and color was also done using 9 points hedonic sensory methods. Overall, despite their impacts were not similar, MD and ZG had a considerable impact on the quality of the cake, the dough, and the cake batter. By lowering gel hardness, which is the opposite of MD's effect, and raising setback, which appears to support amylose retrogradation, ZG appears to limit amylose retrogradation. Less mixing tolerance index (MTI) and more stability were imparted in the dough by both ZG and MD. ZG and MD both significantly increased the cake volume, although MD did so more. Although the batter density was high, MD greatly increased cake volume. The cake's sensory parameter scores indicated that MD had a positive impact on it, and both the 2% MD blends and the control blends performed equally well in terms of general acceptance.

Abstract This study evaluated the effects of cress (Lepidium sativum) seed gum (CG) and various starches on the viscosity, viscoelasticity, texture, syneresis, and sensory quality of non-fat yogurt after up to 7 days in cold storage. Yogurt was prepared with CG alone or in combination with one of four different starches: sweet potato (Ipomoea batatas; SPS), chickpea (Cicer arietinum; CPS), corn (Zea mays; CS), or Turkish bean (Phaseolus vulgaris; TBS). All the yogurt samples had pseudoplastic propertie (n < 1) irrespective of the storage time, while samples containing CG with SPS or CPS had the highest consistency coefficients (k) at 0 and 7 days, respectively. The sample containing CG with CPS also had the highest elastic modulus (G’), irrespective of the storage time, suggesting the formation of a solid-like gel. The addition of CG alone or in combination with any of the starches conferred significant firmness to the yogurt samples, while the addition of CG together with starch significantly reduced wheying-off and improved the sensory acceptability compared with the control.

Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) and freshly extracted (cress seed, fenugreek, flaxseed, okra) hydrocolloids were added at a substitution level of 5% in gluten-free flour prepared from sorghum and Turkish beans. Pasting temperature of flour blends decreased significantly as a function of the type of hydrocolloid, except for gum Arabic, whereas the inclusion of gum resulted in an increase in water activity, moisture, ash, and fiber content of cookies. The hardness of cookies was higher in the presence of gum, while lightness and diameter were reduced with gum addition. Okra- and gum Arabic-substituted cookies had similar sensory acceptability as the control, and the presence of cress seed gum resulted in higher antioxidant activity. The cookies produced were acceptable from the technological and sensory standpoint and this may help the baking industry to provide gluten-free options for consumers who cannot tolerate gluten.