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Effect of rice protein concentrate addition on the properties of gluten-free sponge cake

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dc.contributor.author Tomić, Jelena
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Dapčević-Hadnađev, Tamara
dc.contributor.author Maravić, Nikola
dc.contributor.author Hadnađev, Miroslav
dc.contributor.author Pestorić, Mladenka
dc.date.accessioned 2023-07-13T11:42:02Z
dc.date.available 2023-07-13T11:42:02Z
dc.date.issued 2022
dc.identifier.citation Tomić, J., Škrobot, D., Dapčević-Hadnađev, T., Maravić, N., Hadnađev, M., Pestorić, M. (2022). Effect of rice protein concentrate addition on the properties of gluten-free sponge cake. XI International Conference on Social and Technological Development – STED 2022, Book of Abstracts, 121, 02-05 June, Trebinje, Bosnia and Herzegovina. en_US
dc.identifier.issn 2637-3298
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/221
dc.description.abstract Considering the commercially available gluten-free products, it can be established that rice and corn flour, as well as starches of different origins are the most common ingredients of gluten-free products. As a consequence of the dominance of carbohydrate components, this type of product is most often characterized by inferior nutritional and sensory quality. The aim of this study was to incorporate different concentrations of rice protein concentrate into rice-based sponge cakes. The physicochemical and sensorial properties of sponge cakes made from rice flour and rice protein concentrate (RPC) were evaluated by varying RPC at the levels of 0, 10, 20 and 30% (w/w). The incorporation of RPC from 0 to 30% (w/w) decreased the specific volume of sponge cake samples and consequently values of hardness were significantly higher. In addition to the undeniable improvement in nutritional quality, protein incorporation has contributed to the much denser and more uniform structure. Addition of proteins caused the loss of bitter taste, flavour and odour on eggs while the crumbliness and degree of dissolving were deteriorated with pronounced sensation of rough particles during consumption. Overall, the results showed that RPC could be a promising ingredient for improving the nutritional and sensory quality of gluten-free rice-based sponge cakes. en_US
dc.description.sponsorship This work was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia (Contract No. 451-03-68/2022-14/200222). en_US
dc.language.iso en en_US
dc.publisher University PIM
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2022/200222/RS//
dc.rights openAccess
dc.subject gluten-free sponge cakes en_US
dc.subject rice protein concentrate en_US
dc.subject textural properties en_US
dc.subject sensory properties en_US
dc.title Effect of rice protein concentrate addition on the properties of gluten-free sponge cake en_US
dc.type info:eu-repo/semantics/conferenceObject en_US


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