Sponge cake development using tapioca starch and xanthan gum
カセサート大学 農工学部 生産開発学部(タイ)
Kasetsart University, Faculty of Agro-Industry, Department of Product Development(Thailand)
Assoc. Prof. Dr. Rungnaphar Pongsawatmanit
An increase in the number of the celiac patient enhances the study of various gluten-free products. Celiac disease is a medical condition in which the absorptive surface of the small intestine is damaged due to an immunological reaction to gluten resulting in an inability to absorb nutrients: protein, fat, carbohydrates, vitamins and minerals. Therefore, the objective of this study was to develop gluten-free sponge cake using TS and Xan. The sponge cake prepared from tapioca starch (TS) without wheat flour (WF) was investigated by adding xanthan gum (Xan) for developing gluten-free cake product. Cake batter formulations containing different mixing ratios of TS and Xan (0.3 and 0.5%) were prepared. The lowest batter density was observed in the WF based batter (control). The density of gluten-free batters prepared from TS containing Xan increased with increasing Xan concentration. The viscosity of TS based batters (gluten-free) containing Xan was higher than that of WF based batter used as a control and also increased with increasing Xan concentration. After baking, the quality of sponge cakes was evaluated using texture profile analysis and sensory evaluation. Hardness of the cake prepared from TS and Xan revealed higher values than that of the control. However, the overall liking scores of all products showed no significant differences among the samples.