Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme

Optimization of gluten-free cake formulation enriched with pomegranate seed powder and... J Food Sci Technol (August 2018) 55(8):3110–3118 https://doi.org/10.1007/s13197-018-3236-5 O R I G IN AL ARTI CL E Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme 1 1,2 1 • • Zainab Saeidi Behzad Nasehi Hossein Jooyandeh Revised: 14 May 2018 / Accepted: 18 May 2018 / Published online: 2 June 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Celiac disease is an autoimmune disorder caused control one. The porosity decrement was confirmed in the by a permanent intolerance of genetically susceptible per- optimized cake by scanning electron microscopy images. sons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, Keywords Celiac  Transglutaminase  Functional studies dealing with the production and improvement of Dietary fiber gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0–50%) Introduction and transglutaminase enzyme (0–1.2%) on physicochemi- cal, sensory and textural properties of gluten-free cake Celiac is a chronic inflammation of the small intestine made from rice flour. The results showed that pomegranate triggered by increasing the sensitivity to gluten proteins seed powder http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-018-3236-5
Publisher site
See Article on Publisher Site

Abstract

J Food Sci Technol (August 2018) 55(8):3110–3118 https://doi.org/10.1007/s13197-018-3236-5 O R I G IN AL ARTI CL E Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme 1 1,2 1 • • Zainab Saeidi Behzad Nasehi Hossein Jooyandeh Revised: 14 May 2018 / Accepted: 18 May 2018 / Published online: 2 June 2018 Association of Food Scientists & Technologists (India) 2018 Abstract Celiac disease is an autoimmune disorder caused control one. The porosity decrement was confirmed in the by a permanent intolerance of genetically susceptible per- optimized cake by scanning electron microscopy images. sons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, Keywords Celiac  Transglutaminase  Functional studies dealing with the production and improvement of Dietary fiber gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0–50%) Introduction and transglutaminase enzyme (0–1.2%) on physicochemi- cal, sensory and textural properties of gluten-free cake Celiac is a chronic inflammation of the small intestine made from rice flour. The results showed that pomegranate triggered by increasing the sensitivity to gluten proteins seed powder

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Jun 2, 2018

References

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