%0 Journal Article
%T Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours
%A Mohamed G. E. Gadallah
%J Food and Nutrition Sciences
%P 535-550
%@ 2157-9458
%D 2017
%I Scientific Research Publishing
%R 10.4236/fns.2017.85037
%X <span style=\"font-family:Verdana;\" \"=\"\">Gluten-free bakery products
are produced for people suffering from celiac disease due to sensitivity to gluten.
So, the aim of this work was to study the effect of partial substitution of rice
flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological,
physical, sensory properties and staling rate of prepared gluten-free cake. Obtained
results showed that germinated chickpea flour had the highest contents of crude
protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain
flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity
and setback were fond of cake batters with increasing the substituting levels of
rice flour from 20</span><span style=\"font-family:Verdana;\" \"=\"\">%</span><span style=\"font-family:;\" \"=\"\"><span style=\"font-family:Verdana;\"> to 40%
with sorghum or germinated chickpea flours in comparison to rice flour batter. No
significant difference was observed in specific volume between rice cake and cake
containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62
and 2.56 cm</span><sup><span style=\"font-family:Verdana;\">3</span></sup><span style=\"font-family:Verdana;\">/g, respectively. Data also revealed that gluten-free cake
lightness (L*) and total intensity significantly increased with 40% of sorghum flour
followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated
chickpea flour resulted in significant high in redness (a*), yellowness (b*) and
chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by
substituted levels 30</span></span><span style=\"font-family:Verdana;\" \"=\"\">%</span><span style=\"font-family:Verdana;\" \"=\"\"> and 20%
which attributed to their natural yellow pigments compared with other investigated
samples. Overall acceptability of gluten-free cakes was improved after adding 20,
30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6
and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more
freshness than wheat flour cake and other treatments during storage duration. After
6 days, rice cake had significant high freshness (306.2%) followed by gluten-free
cake samples with 20% of sorghum or germinated chickpea flours which given 294.5</span><span style=\"font-family:Verdana;\" \"=\"\">%</span><span style=\"font-family:Verdana;\" \"=\"\"> and 289.4%, respectively. Generally, it could be concluded
that the quality and nutritional properties of gluten-free
%K Coeliac Disease
%K Gluten-Free Cake
%K Sorghum Flour
%K Germination Chickpea Flour
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=76283