Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

In this research, Pickering emulsion (PE) stabilized by soy protein nanoparticles (SPNs) and xanthan gum, was added to gluten-free cake batter based on rice flour. The physical and rheological properties of the PE-containing batter were quantified, compared with the control sample. The results revea...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food processing and preservation 2023-03, Vol.2023, p.1-9
Main Authors: Abbaszadeh, Fatemeh, Aalami, Mehran, Kadkhodaee, Rassoul, Maghsoudlou, Yahya, Sadeghi Mahoonak, Alireza
Format: Article
Language:English
Subjects:
Comparative analysis
Gluten
Gluten-free diet
Mechanical properties
Nanoparticles
Polysaccharides
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this research, Pickering emulsion (PE) stabilized by soy protein nanoparticles (SPNs) and xanthan gum, was added to gluten-free cake batter based on rice flour. The physical and rheological properties of the PE-containing batter were quantified, compared with the control sample. The results revealed that the addition of the PE to the batter decreased its specific gravity, which in turn increased the volume and reduced the hardness of the cake. The power-law model with a high determination coefficient (R2) could best describe the flow behavior of the batter. Measurement of apparent viscosity, consistency coefficient, and flow behavior index indicated that the gluten-free cake batter had shear-thinning behavior. Moreover, the oscillatory test results showed that the PE-containing batter had more liquid-like behavior than the PE-free sample.
ISSN:0145-8892
1745-4549
DOI:10.1155/2023/3348944