您好，欢迎访问甘肃省农业科学院 机构知识库！
甘肃省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Preparation and quality characteristics of gluten-free potato cake

文献类型： 外文期刊

作者： Li, Mei 1 ; Sun, Hong-Nan 2 ; Mu, Tai-Hua 2 ; Tian, Shi-Long 1 ; Ji, Lei-Lei 2 ; Zhang, Du-Qin 4 ; Li, Shou-Qiang 1 ; Ge, 1 ;

作者机构： 1.Gansu Acad Agr Sci, Agr Prod Storage & Proc Res Inst, Gansu Innovat Ctr Fruit & Vegetable Storage & Pro, Lanzhou, Peoples R China

2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Beijing 100193, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing, Peoples R China

4.Acad Natl Food & Strateg Reserves Adm, Beijing, Peoples R China

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期：

页码：

收录情况： SCI

摘要： This study aimed to assess the quality characteristics of potato gluten-free cake. Sensory quality was most affected by the proportion of egg, followed by water and corn oil. The optimum formulation was potato flour 26.3g/100g, eggs 60 g/100 g, water 10 g/100 g, corn oil 3.0 g/100 g, salt 0.3 g/100 g, baking powder 0.2 g/100 g, and cream of tartar 0.2 g/100 g, with the sensory evaluation score 92.12. Compared with wheat cake, potato cake had lower fat and energy content, but higher dietary fiber, trace elements, and amino acids. Potato cake exhibited better texture and more volatile compounds than wheat cake. Electronic nose and tongue results showed a significant difference in flavor and taste between potato and wheat cakes. In addition, the antioxidant activity of potato cake was higher than wheat cake. In conclusion, potato flour is an ideal substitute for wheat flour in the manufacture of gluten-free cake and potentially, other baked products. Practical applications Celiac disease is a lifelong intolerance to the gliadin and glutenin protein components of wheat and to similar proteins found in rye, barley, and oats. Potato is a globally acceptable nutritious food and, therefore, an ideal raw material for gluten-free food. In this study, potato powder was used to make potato flour cake and compared it with wheat flour cake, using single factor and orthogonal tests to optimize the cake formulation. A comprehensive evaluation was made, of appearance, quality, texture, nutrition, flavor, and stability to oxidation, so as to develop practical gluten-free potato cake products, to expand the choice of gluten-free foods, for the benefit of celiac disease sufferers.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：甘肃省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台