Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder
Document Type : Original research
Authors
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
Abstract
Quinoa, a nutrient-rich and naturally gluten-free pseudocereal, offers great potential for developing healthier bakery
products. Incorporating hydrocolloids like guar gum can enhance their volume, texture, and sensory attributes.
Accordingly, this study aimed to evaluate the effect of incorporating different levels of guar gum (0.00%, 0.25%,
0.50%, and 0.75%) on the physical, structural, and sensory properties of gluten-free pancakes made from quinoa
powder. The apparent viscosity of the pancake batter increased significantly with higher guar gum concentrations,
reaching its peak at 0.75% gum, while still exhibiting pseudoplastic behavior across all shear rates. Moisture content
of the baked pancakes improved from 32.05 ± 1.06% in the control to 36.42 ± 1.58% in the 0.75% sample. A
concurrent increase in pancake volume (from 11.12 to 13.52 cm³) and a decrease in density (from 994.30 to 815.87
kg/m³) were also observed. Color measurements showed a reduction in crust lightness from 54.06 (control) to 41.52
(0.75%), while crumb lightness increased from 58.58 to 69.81. Crust hardness rose steadily with guar gum level,
from 0.20 N in the control to 0.31 N at 0.75%. Sensory evaluation revealed that moderate levels of guar gum (0.25%)
improved appearance (score of 7.9) and maintained favorable scores for texture (7.9) and overall acceptance (7.6),
while higher levels (0.75%) led to significant reductions in flavor (6.2) and texture (5.6) acceptances. Overall, guar
gum positively influenced batter rheology, moisture retention, and appearance, but excessive concentrations
compromised sensory quality. The optimal level was determined to be 0.25%, balancing technological
enhancements with consumer acceptance.
Keywords
Main Subjects
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Table 4. Effect of guar gum level on the sensorial attributes of pancakes made with quinoa powder.
Guar gum level
(%)
Appearance
acceptance
Aroma
acceptance
Flavor
acceptance
Texture
acceptance
Overall
acceptance
0.00% 6.90 ± 0.99 b 7.60 ± 0.73 a 7.80 ± 0.81 a 7.70 ± 0.64 a 7.70 ± 0.84 a
0.25% 7.95 ± 0.96 a 7.60 ± 0.86 a 7.45 ± 0.80 a 7.90 ± 0.83 a 7.60 ± 0.73 a
0.50% 7.90 ± 1.18 a 7.10 ± 0.89 a 6.60 ± 0.66 b 6.50 ± 0.87 b 6.45 ± 1.02 b
0.75% 8.11 ± 0.97 a 7.10 ± 0.70 a 6.15 ± 0.91 b 5.55 ± 0.86 c 5.90 ± 0.89 b
Values represent mean ± standard deviation (n = 20). Different superscript letters indicate significant differences at p < 0.05.
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