Formulation, batter properties, and sensory evaluation
Main Article Content
Keywords
rice flour, gluten free, cupcakes, ziziphus, texture
Abstract
This intention of this study was to investigate the possibility of using ziziphus powder (ZP) (Zizyphus spina-christi Rhamnaceae) to enhance the attributed quality of rice flour-based gluten-free cupcakes. The physiochemical properties of the cake batter and the finished product were examined. Samples testing included viscoelastic characteristics, pasting properties, cake dimensions, cake texture, color, and organoleptic evaluation. While 100% of the rice flour served as control, 1%, 2%, 3%, and 4% ZP were substituted for the rice flour. According to the Rapid Visco Analyzer (RVA), the addition of ZP significantly (p < 0.05) reduced the rice flour’s peak viscosity, setback, and pasting temperature. The batter exhibited a minimum amount of energy needed to measure the viscosity between 59.3 and 70.9 KJ/mol K-1 (kilojoules per mole per Kelvin), with 4% ZP > 3% ZP > 1% ZP > control > 2%. When the greater viscous property (G″) was compared to the elastic property (G′) in the batter’s rheological examination, it revealed a viscous system. Between the control and the 4% ZP, there was a large amount of lag (hysteresis) between G′ and G″. The value of G′/G″ (Tan δ) increased gradually as a function of frequency in a manner similar to that of the G″, which showed the least value for the sample with 1% ZP and the highest for 4% ZP. This difference was expressed in the hysteresis between the G′ and G″. All batter blends increased their viscosity as the shear was applied (pseudoplastics), because the n values of the power law (< 1) ranged from 0.17 to 0.86. The power law results indicated that the batter with 1% ZP was the most pseudoplastic and the one with 2% ZP was the least. The sample with 4% ZP exhibited the most Bingham yield stress. At greater ZP, testing showed softer cake with greater volume and elasticity (springiness). The sensory study echoed the instrumental color test, which showed whiter crumb and darker crust at greater ZP. The preferences of the panelists indicated that samples with 2% or 3% ZP were the most favored.
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