Free Gluten Cake and Tortilla from Cassava and Pre Geltnized White Rice Flours
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



Downloads: 118

Research Paper | Nutrition Science | Egypt | Volume 3 Issue 10, October 2014

Free Gluten Cake and Tortilla from Cassava and Pre Geltnized White Rice Flours

Sawsan Y.El-Faham, Abd El-Rahiem E.A., Ola S. Saleh

Sponge cake and tortilla were prepared from cassava and pre-gelatinized white rice flour to be useful for Celiac disease patients. Cake prepared by mixing 0, 15, 30, 45 and 60 % pre-gelatinized rice flour (PRF) with cassava flour (CF). Tortilla prepared by blending 0, 10, 20, 30 and 40 % (PRF) with cassava flour. Proximate chemical composition of used flours, sensory evaluation and microbiological tests (total microbial count, Stapylococcus aureus and moulds & yeasts before and after one, and two weeks storage in the products were studied for the products. Sensorial evaluation explained that the highest crust color, crumb color, flavor, taste, tenderness, porous distribution and total scores were obtained in cake samples prepared by 30 % PRF+70 % CF. However, the lowest was in samples prepared by cassava flour only. Increasing of PRF percentage increase the volume (cm3) and specific volume up to 30 % and tended to decrease with the higher values up to 60 % PRF, however, the values of cake weight (g) of different blends seemed to be equal. Total microbial count, and moulds & yeasts count were increased as the percentage of PRF increased in the blends and by prolonging the storage period. The staphylococcus aureus counts appeared in the blends containing 15 % PRF at the 2nd week and in all other samples in one and two weeks storage ranged from 1.0x102 to 1.3x 102. The highest color, flavor, taste, roil ability, general appearance, and total scores were in 30 % PRF tortilla samples, while the lowest were in control samples, followed by that had 40 % PRF. The highest plate counts was in 30 % PRF tortilla, Staphylococcus aureus appears after two weeks in 20 % PRF tortilla and after one week in 30 % and 40 % PRF tortilla, after two weeks mold & yeast were increased by increasing PRF ratios.

Keywords: Sponge cake-Tortilla-Pre gelatinized rice flour-Cassava flour-Chemical composition-Sensory evaluation-Microbial tests

Edition: Volume 3 Issue 10, October 2014

Pages: 634 - 638

Share this Article

How to Cite this Article?

Sawsan Y.El-Faham, Abd El-Rahiem E.A., Ola S. Saleh, "Free Gluten Cake and Tortilla from Cassava and Pre Geltnized White Rice Flours", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=OCT1474, Volume 3 Issue 10, October 2014, 634 - 638

Enter Your Email Address




Similar Articles with Keyword 'rice'

Downloads: 107

Research Paper, Nutrition Science, India, Volume 4 Issue 8, August 2015

Pages: 1772 - 1782

Optimization of Roasted Linseed Powder (RLSP) Incorporated Dalia Porridge Food Using Response Surface Methodology

S. Parameshwari, P. Nazni

Share this Article

Downloads: 108

Research Paper, Nutrition Science, India, Volume 4 Issue 5, May 2015

Pages: 1525 - 1527

Effect of Sorghum Based Resistant Starch Rich Product Supplementation on Glycemia in Healthy Individuals

E. Jyothsna, Dr. G. Kiran Kumar

Share this Article

Similar Articles with Keyword 'tests'

Downloads: 92

Research Paper, Nutrition Science, Indonesia, Volume 9 Issue 7, July 2020

Pages: 1698 - 1702

Correlation Between Factors of Sedentary Behavior and Attitude Toward Nutritional Status in 4th and 5th Grade Students of State Elementary School, X Sub-District, East Jakarta

R. A. Vinca Meirani, Sutanto Priyo Hastono

Share this Article

Downloads: 107

Research Paper, Nutrition Science, Zimbabwe, Volume 4 Issue 9, September 2015

Pages: 1977 - 1982

Nutrient Composition and Nutrient-Nutrient Interaction in the Prescribed Diet that Eliminates Heart Burn Symptoms

Tecklah Usai, Cuthbert Zvidzai, Trust Mushawarima

Share this Article



Top