Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Dough Formulations

Celiac disease is a serious and lifelong disorder that associated with gluten consumption. patients should commit to strict free diet. Besides celiac patients, can also cause allergenic reactions in significant portion of population. Thus, there growing trend replacing sources alternatives. This work concentrated on improving the quality consumer acceptance gluten-free cakes made out rice flour by using quince seed extract, which unique hydrocolloid product exhibits emulsification properties. The cake batter cooked were characterized terms water activity, color, porosity, emulsion stability, textural properties, rheological behavior sensorial attributes. Emulsion stability results indicated an excellent improvement physical emulsions addition extract (QSE) lecithin, was identified no visible phase separation samples Q0.1E Q0.2E. All batters displayed pseudoplastic flow apparent viscosities shear thinning increasing substantially QSE concentrations. Hardness values gathered from texture profile analysis, implied best obtained via lecithin incorporation. Sensory analysis supported same result that, egg yolk both, yielded more preferable appearance texture. Therefore, this study, it possible observe promising effects incorporation baked