Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology |
| |
Authors: | Elif Turabi Gulum Sumnu Serpil Sahin |
| |
Affiliation: | (1) Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey |
| |
Abstract: | 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. |
| |
Keywords: | Infrared Microwave Optimization Response surface methodology Rice cake |
本文献已被 SpringerLink 等数据库收录! |
|