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
1 Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
2 MSc Student, 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 32.0 ± 1.06% in the control to 36.4 ± 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.
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