Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality

Pear pomace powder (PPP), xanthan gum (XG), and their combined effect on batter rheology, pasting properties, the quality parameters of quinoa-based gluten-free cupcakes (GFC) were investigated. The water-retention capacities flour blends, batters’ rheological blends’ properties analyzed characteristics GFCs determined. addition XG to formulation led an increase in peak viscosity, final breakdown viscosity while PPP content caused a decrease. Opposite effects that have help form more stable structure. demonstrated escalating impacts capacities, density, viscosity. All batters displayed pseudoplastic behavior, whereas Power-law model was found be most suitable describing batter's characteristics. Increasing and/or amounts larger elastic viscous modulus. decreased cake volumes increased crumb hardness. However, blends sample volume hardness porosity samples as amount formulation. presence XG, porosity.