The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Jaejoon Han - One of the best experts on this subject based on the ideXlab platform.
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Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of Rice Cakes.
Carbohydrate Polymers, 2020Co-Authors: Eun Sil Lee, Hong-geon Song, In Young Choi, Jung Soo Lee, Jaejoon HanAbstract:Antimicrobial starch/gum-based edible emulsion coatings were developed to improve the storage stability of Rice Cakes by retarding starch retrogradation and inhibiting microbial growth. Rice Cakes were coated with mung bean starch (MBS) and guar gum (GG) containing various concentrations of sunflower seed oil (SO). Among these, the (2 g MBS +0.75 g GG +1.5 g SO) / 100 g (optimum) decreased the hardness of Rice Cakes by 29 % and the crystallization rate (k) by 24 % compared with those of uncoated samples. The moisture loss in uncoated samples was markedly higher than that in the optimum blend-coated samples. Crystallinity analysis revealed the retarding effect of the developed coatings in starch retrogradation. Furthermore, adding 0.8 % (w/w) grapefruit seed extract to the optimum blend led to a distinct antimicrobial activity. Therefore, the newly developed edible coating was effective in maintaining the quality and safety of Rice Cakes.
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effects of mung bean starch guar gum based edible emulsion coatings on the staling and safety of Rice Cakes
Carbohydrate Polymers, 2020Co-Authors: Eun Sil Lee, Hong-geon Song, In Young Choi, Jung Soo Lee, Jaejoon HanAbstract:Antimicrobial starch/gum-based edible emulsion coatings were developed to improve the storage stability of Rice Cakes by retarding starch retrogradation and inhibiting microbial growth. Rice Cakes were coated with mung bean starch (MBS) and guar gum (GG) containing various concentrations of sunflower seed oil (SO). Among these, the (2 g MBS +0.75 g GG +1.5 g SO) / 100 g (optimum) decreased the hardness of Rice Cakes by 29 % and the crystallization rate (k) by 24 % compared with those of uncoated samples. The moisture loss in uncoated samples was markedly higher than that in the optimum blend-coated samples. Crystallinity analysis revealed the retarding effect of the developed coatings in starch retrogradation. Furthermore, adding 0.8 % (w/w) grapefruit seed extract to the optimum blend led to a distinct antimicrobial activity. Therefore, the newly developed edible coating was effective in maintaining the quality and safety of Rice Cakes.
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Development of a starch/gum-based edible coating for Rice Cakes to retard retrogradation during storage
Lwt - Food Science and Technology, 2018Co-Authors: Haeyoung Eom, Yoonjee Chang, Eun Sil Lee, Hee Don Choi, Jaejoon HanAbstract:Abstract A starch/gum blend as an edible coating solution for Rice Cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with edible gums, such as gellan gum (GG) and sodium alginate (SA). The Rice Cakes were coated with starch/gum blends to preserve moisture and water holding capacity. After storing the Rice Cakes for 4 d at 25 °C and 45% relative humidity condition, moisture loss values from the uncoated and (1 g WCS + 1.25 g GG)/100 mL coated Rice Cakes were 3.36 ± 1.51% and 1.08 ± 1.08%, respectively. Hardness of the uncoated Rice Cakes (225.21 ± 76.54 N) was significantly higher than that of the Rice Cakes coated with (1 g WCS + 1.25 g GG)/100 mL (144.45 ± 48.97 N). Furthermore, the retrogradation rate (k) of the uncoated Rice Cakes (k = 0.452) exceeded that of the (1 g WCS + 1.25 g GG)/100 mL coated ones (k = 0.408) by 9.73%. Better sensory evaluation results were reported after (1 g WCS + 1.25 g GG)/100 mL blend coating than uncoated control. Taken together, newly developed edible coating with the (1 g WCS + 1.25 g GG)/100 mL blend was effective in retarding the retrogradation of the Rice Cakes and maintaining their texture.
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development of a starch gum based edible coating for Rice Cakes to retard retrogradation during storage
Lwt - Food Science and Technology, 2018Co-Authors: Haeyoung Eom, Yoonjee Chang, Eun Sil Lee, Hee Don Choi, Jaejoon HanAbstract:Abstract A starch/gum blend as an edible coating solution for Rice Cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with edible gums, such as gellan gum (GG) and sodium alginate (SA). The Rice Cakes were coated with starch/gum blends to preserve moisture and water holding capacity. After storing the Rice Cakes for 4 d at 25 °C and 45% relative humidity condition, moisture loss values from the uncoated and (1 g WCS + 1.25 g GG)/100 mL coated Rice Cakes were 3.36 ± 1.51% and 1.08 ± 1.08%, respectively. Hardness of the uncoated Rice Cakes (225.21 ± 76.54 N) was significantly higher than that of the Rice Cakes coated with (1 g WCS + 1.25 g GG)/100 mL (144.45 ± 48.97 N). Furthermore, the retrogradation rate (k) of the uncoated Rice Cakes (k = 0.452) exceeded that of the (1 g WCS + 1.25 g GG)/100 mL coated ones (k = 0.408) by 9.73%. Better sensory evaluation results were reported after (1 g WCS + 1.25 g GG)/100 mL blend coating than uncoated control. Taken together, newly developed edible coating with the (1 g WCS + 1.25 g GG)/100 mL blend was effective in retarding the retrogradation of the Rice Cakes and maintaining their texture.
Serpil Sahin - One of the best experts on this subject based on the ideXlab platform.
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Quantitative analysis of macro and micro-structure of gluten-free Rice Cakes containing different types of gums baked in different ovens
Food Hydrocolloids, 2010Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:Abstract The effects of different gums on macro-structure of gluten-free Rice Cakes baked in conventional and infrared–microwave (IR–MW) combination ovens were investigated by using the images obtained by scanner and scanning electron microscopy in this study. The gum types used were xanthan, guar, locust bean, κ-carrageenan and xanthan–guar blend. Cake containing no gum was used as control. It was observed that both addition of different types of gums affected the pore area fraction and percent number of pores of the Rice Cakes. The highest pore area fraction was obtained in Cakes containing xanthan and xanthan–guar blend. Cakes baked in IR–MW combination oven had higher porosity than those baked in conventional oven. Micro-structure of gluten-free Rice Cakes was also analyzed. According to these results, conventionally baked Cakes showed more starch granule deformations. Both granular starch residues and deformed starch structure were observed together in Cakes baked in IR–MW combination oven. All of the starch granules did not lose their identity and did not disintegrate completely.
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the effects of xanthan and guar gums on staling of gluten free Rice Cakes baked in different ovens
International Journal of Food Science and Technology, 2009Co-Authors: Gulum Sumnu, Serpil Sahin, Filiz Koksel, Arzu Basman, Venkatesh MedaAbstract:Summary The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free Rice Cakes baked in microwave-infrared combination oven (MW–IR) and to compare the Cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of Cakes, Cakes were stored at 22 ± 2 °C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of Cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free Cakes.
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Rheological properties and quality of Rice Cakes formulated with different gums and an emulsifier blend
Food Hydrocolloids, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:Abstract In this study, it was aimed to compare rheological properties of Rice cake batter and quality characteristics of Rice Cakes prepared using different gums with or without an emulsifier blend. Rice cake batter was formulated with different gums (xanthan gum, guar gum, locust bean gum, κ -carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan–guar gum blend and xanthan– κ -carrageenan gum blend) and an emulsifier blend (Purawave™). As a control cake, batters containing no gum and emulsifier blend were used. Rheological characteristics of batters were modeled by Power law ( r 2 =0.965–0.997) and Casson models ( r 2 =0.945–0.999). Xanthan and xanthan–guar gum blend containing batters had the highest but HPMC containing batters had the lowest apparent viscosity values. Emulsifier blend and gum interaction was found to be significant in affecting apparent viscosity. Addition of emulsifier blend and gums except HPMC gum increased the emulsion stability of cake batter. The highest specific volume values in the absence of emulsifier blend were obtained for Cakes containing only xanthan gum. Emulsifier blend addition increased specific volume and porosity of the Cakes and resulted in softer products.
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Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology
Food and Bioprocess Technology, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:In this study, response surface methodology was used to design gluten-free Cakes made from Rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan–guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness and weight loss of the Cakes were determined for optimization. Cakes formulated with xanthan gum had better quality characteristics than Cakes containing xanthan–guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.
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optimization of baking of Rice Cakes in infrared microwave combination oven by response surface methodology
Food and Bioprocess Technology, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:In this study, response surface methodology was used to design gluten-free Cakes made from Rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan–guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness and weight loss of the Cakes were determined for optimization. Cakes formulated with xanthan gum had better quality characteristics than Cakes containing xanthan–guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.
Eun Sil Lee - One of the best experts on this subject based on the ideXlab platform.
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Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of Rice Cakes.
Carbohydrate Polymers, 2020Co-Authors: Eun Sil Lee, Hong-geon Song, In Young Choi, Jung Soo Lee, Jaejoon HanAbstract:Antimicrobial starch/gum-based edible emulsion coatings were developed to improve the storage stability of Rice Cakes by retarding starch retrogradation and inhibiting microbial growth. Rice Cakes were coated with mung bean starch (MBS) and guar gum (GG) containing various concentrations of sunflower seed oil (SO). Among these, the (2 g MBS +0.75 g GG +1.5 g SO) / 100 g (optimum) decreased the hardness of Rice Cakes by 29 % and the crystallization rate (k) by 24 % compared with those of uncoated samples. The moisture loss in uncoated samples was markedly higher than that in the optimum blend-coated samples. Crystallinity analysis revealed the retarding effect of the developed coatings in starch retrogradation. Furthermore, adding 0.8 % (w/w) grapefruit seed extract to the optimum blend led to a distinct antimicrobial activity. Therefore, the newly developed edible coating was effective in maintaining the quality and safety of Rice Cakes.
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effects of mung bean starch guar gum based edible emulsion coatings on the staling and safety of Rice Cakes
Carbohydrate Polymers, 2020Co-Authors: Eun Sil Lee, Hong-geon Song, In Young Choi, Jung Soo Lee, Jaejoon HanAbstract:Antimicrobial starch/gum-based edible emulsion coatings were developed to improve the storage stability of Rice Cakes by retarding starch retrogradation and inhibiting microbial growth. Rice Cakes were coated with mung bean starch (MBS) and guar gum (GG) containing various concentrations of sunflower seed oil (SO). Among these, the (2 g MBS +0.75 g GG +1.5 g SO) / 100 g (optimum) decreased the hardness of Rice Cakes by 29 % and the crystallization rate (k) by 24 % compared with those of uncoated samples. The moisture loss in uncoated samples was markedly higher than that in the optimum blend-coated samples. Crystallinity analysis revealed the retarding effect of the developed coatings in starch retrogradation. Furthermore, adding 0.8 % (w/w) grapefruit seed extract to the optimum blend led to a distinct antimicrobial activity. Therefore, the newly developed edible coating was effective in maintaining the quality and safety of Rice Cakes.
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Development of a starch/gum-based edible coating for Rice Cakes to retard retrogradation during storage
Lwt - Food Science and Technology, 2018Co-Authors: Haeyoung Eom, Yoonjee Chang, Eun Sil Lee, Hee Don Choi, Jaejoon HanAbstract:Abstract A starch/gum blend as an edible coating solution for Rice Cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with edible gums, such as gellan gum (GG) and sodium alginate (SA). The Rice Cakes were coated with starch/gum blends to preserve moisture and water holding capacity. After storing the Rice Cakes for 4 d at 25 °C and 45% relative humidity condition, moisture loss values from the uncoated and (1 g WCS + 1.25 g GG)/100 mL coated Rice Cakes were 3.36 ± 1.51% and 1.08 ± 1.08%, respectively. Hardness of the uncoated Rice Cakes (225.21 ± 76.54 N) was significantly higher than that of the Rice Cakes coated with (1 g WCS + 1.25 g GG)/100 mL (144.45 ± 48.97 N). Furthermore, the retrogradation rate (k) of the uncoated Rice Cakes (k = 0.452) exceeded that of the (1 g WCS + 1.25 g GG)/100 mL coated ones (k = 0.408) by 9.73%. Better sensory evaluation results were reported after (1 g WCS + 1.25 g GG)/100 mL blend coating than uncoated control. Taken together, newly developed edible coating with the (1 g WCS + 1.25 g GG)/100 mL blend was effective in retarding the retrogradation of the Rice Cakes and maintaining their texture.
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development of a starch gum based edible coating for Rice Cakes to retard retrogradation during storage
Lwt - Food Science and Technology, 2018Co-Authors: Haeyoung Eom, Yoonjee Chang, Eun Sil Lee, Hee Don Choi, Jaejoon HanAbstract:Abstract A starch/gum blend as an edible coating solution for Rice Cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with edible gums, such as gellan gum (GG) and sodium alginate (SA). The Rice Cakes were coated with starch/gum blends to preserve moisture and water holding capacity. After storing the Rice Cakes for 4 d at 25 °C and 45% relative humidity condition, moisture loss values from the uncoated and (1 g WCS + 1.25 g GG)/100 mL coated Rice Cakes were 3.36 ± 1.51% and 1.08 ± 1.08%, respectively. Hardness of the uncoated Rice Cakes (225.21 ± 76.54 N) was significantly higher than that of the Rice Cakes coated with (1 g WCS + 1.25 g GG)/100 mL (144.45 ± 48.97 N). Furthermore, the retrogradation rate (k) of the uncoated Rice Cakes (k = 0.452) exceeded that of the (1 g WCS + 1.25 g GG)/100 mL coated ones (k = 0.408) by 9.73%. Better sensory evaluation results were reported after (1 g WCS + 1.25 g GG)/100 mL blend coating than uncoated control. Taken together, newly developed edible coating with the (1 g WCS + 1.25 g GG)/100 mL blend was effective in retarding the retrogradation of the Rice Cakes and maintaining their texture.
Elif Turabi - One of the best experts on this subject based on the ideXlab platform.
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Quantitative analysis of macro and micro-structure of gluten-free Rice Cakes containing different types of gums baked in different ovens
Food Hydrocolloids, 2010Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:Abstract The effects of different gums on macro-structure of gluten-free Rice Cakes baked in conventional and infrared–microwave (IR–MW) combination ovens were investigated by using the images obtained by scanner and scanning electron microscopy in this study. The gum types used were xanthan, guar, locust bean, κ-carrageenan and xanthan–guar blend. Cake containing no gum was used as control. It was observed that both addition of different types of gums affected the pore area fraction and percent number of pores of the Rice Cakes. The highest pore area fraction was obtained in Cakes containing xanthan and xanthan–guar blend. Cakes baked in IR–MW combination oven had higher porosity than those baked in conventional oven. Micro-structure of gluten-free Rice Cakes was also analyzed. According to these results, conventionally baked Cakes showed more starch granule deformations. Both granular starch residues and deformed starch structure were observed together in Cakes baked in IR–MW combination oven. All of the starch granules did not lose their identity and did not disintegrate completely.
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Rheological properties and quality of Rice Cakes formulated with different gums and an emulsifier blend
Food Hydrocolloids, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:Abstract In this study, it was aimed to compare rheological properties of Rice cake batter and quality characteristics of Rice Cakes prepared using different gums with or without an emulsifier blend. Rice cake batter was formulated with different gums (xanthan gum, guar gum, locust bean gum, κ -carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan–guar gum blend and xanthan– κ -carrageenan gum blend) and an emulsifier blend (Purawave™). As a control cake, batters containing no gum and emulsifier blend were used. Rheological characteristics of batters were modeled by Power law ( r 2 =0.965–0.997) and Casson models ( r 2 =0.945–0.999). Xanthan and xanthan–guar gum blend containing batters had the highest but HPMC containing batters had the lowest apparent viscosity values. Emulsifier blend and gum interaction was found to be significant in affecting apparent viscosity. Addition of emulsifier blend and gums except HPMC gum increased the emulsion stability of cake batter. The highest specific volume values in the absence of emulsifier blend were obtained for Cakes containing only xanthan gum. Emulsifier blend addition increased specific volume and porosity of the Cakes and resulted in softer products.
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Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology
Food and Bioprocess Technology, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:In this study, response surface methodology was used to design gluten-free Cakes made from Rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan–guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness and weight loss of the Cakes were determined for optimization. Cakes formulated with xanthan gum had better quality characteristics than Cakes containing xanthan–guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.
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optimization of baking of Rice Cakes in infrared microwave combination oven by response surface methodology
Food and Bioprocess Technology, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:In this study, response surface methodology was used to design gluten-free Cakes made from Rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan–guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness and weight loss of the Cakes were determined for optimization. Cakes formulated with xanthan gum had better quality characteristics than Cakes containing xanthan–guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.
Gulum Sumnu - One of the best experts on this subject based on the ideXlab platform.
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Quantitative analysis of macro and micro-structure of gluten-free Rice Cakes containing different types of gums baked in different ovens
Food Hydrocolloids, 2010Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:Abstract The effects of different gums on macro-structure of gluten-free Rice Cakes baked in conventional and infrared–microwave (IR–MW) combination ovens were investigated by using the images obtained by scanner and scanning electron microscopy in this study. The gum types used were xanthan, guar, locust bean, κ-carrageenan and xanthan–guar blend. Cake containing no gum was used as control. It was observed that both addition of different types of gums affected the pore area fraction and percent number of pores of the Rice Cakes. The highest pore area fraction was obtained in Cakes containing xanthan and xanthan–guar blend. Cakes baked in IR–MW combination oven had higher porosity than those baked in conventional oven. Micro-structure of gluten-free Rice Cakes was also analyzed. According to these results, conventionally baked Cakes showed more starch granule deformations. Both granular starch residues and deformed starch structure were observed together in Cakes baked in IR–MW combination oven. All of the starch granules did not lose their identity and did not disintegrate completely.
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the effects of xanthan and guar gums on staling of gluten free Rice Cakes baked in different ovens
International Journal of Food Science and Technology, 2009Co-Authors: Gulum Sumnu, Serpil Sahin, Filiz Koksel, Arzu Basman, Venkatesh MedaAbstract:Summary The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free Rice Cakes baked in microwave-infrared combination oven (MW–IR) and to compare the Cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of Cakes, Cakes were stored at 22 ± 2 °C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of Cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free Cakes.
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Rheological properties and quality of Rice Cakes formulated with different gums and an emulsifier blend
Food Hydrocolloids, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:Abstract In this study, it was aimed to compare rheological properties of Rice cake batter and quality characteristics of Rice Cakes prepared using different gums with or without an emulsifier blend. Rice cake batter was formulated with different gums (xanthan gum, guar gum, locust bean gum, κ -carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan–guar gum blend and xanthan– κ -carrageenan gum blend) and an emulsifier blend (Purawave™). As a control cake, batters containing no gum and emulsifier blend were used. Rheological characteristics of batters were modeled by Power law ( r 2 =0.965–0.997) and Casson models ( r 2 =0.945–0.999). Xanthan and xanthan–guar gum blend containing batters had the highest but HPMC containing batters had the lowest apparent viscosity values. Emulsifier blend and gum interaction was found to be significant in affecting apparent viscosity. Addition of emulsifier blend and gums except HPMC gum increased the emulsion stability of cake batter. The highest specific volume values in the absence of emulsifier blend were obtained for Cakes containing only xanthan gum. Emulsifier blend addition increased specific volume and porosity of the Cakes and resulted in softer products.
-
Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology
Food and Bioprocess Technology, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:In this study, response surface methodology was used to design gluten-free Cakes made from Rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan–guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness and weight loss of the Cakes were determined for optimization. Cakes formulated with xanthan gum had better quality characteristics than Cakes containing xanthan–guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.
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optimization of baking of Rice Cakes in infrared microwave combination oven by response surface methodology
Food and Bioprocess Technology, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:In this study, response surface methodology was used to design gluten-free Cakes made from Rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan–guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness and weight loss of the Cakes were determined for optimization. Cakes formulated with xanthan gum had better quality characteristics than Cakes containing xanthan–guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.
