Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes

Journal of Texture Studies

Volumn 48, Issue 6, 2017, Pages 616-623

  Majzoobi, Mahsa ^a,b,c   Vosooghi Poor, Zahra ^a   Mesbahi, Gholamreza ^a   Jamalian, Jalal ^a   Farahnaky, Asgar ^a,c  

^a SHIRAZ UNIVERSITY   (Iran)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c CHARLES STURT UNIVERSITY   (Australia)

Author keywords

allergy free cake; carrot pomace powder; gluten free cake; hydrocolloids

Indexed keywords

COLLOIDS; COMMERCE; FIBERS; MIXTURES; PRODUCT DEVELOPMENT;

CARROT POMACE; GLUTEN-FREE CAKES; HYDROCOLLOIDS; NEW PRODUCT DEVELOPMENT; NUTRIENT CONTENTS; NUTRITIONAL VALUE; SENSORY ATTRIBUTES; UNIFORMITY INDEX;

NUTRIENTS;

BACTERIAL POLYSACCHARIDE; PECTIN; XANTHAN;

ADULT; ANALYSIS; CARROT; CHEMISTRY; FEMALE; FLOUR; FOOD QUALITY; GLUTEN FREE DIET; HUMAN; MALE; NUTRITIONAL VALUE; POWDER; VISCOSITY; YOUNG ADULT;

ADULT; DAUCUS CAROTA; DIET, GLUTEN-FREE; FEMALE; FLOUR; FOOD QUALITY; HUMANS; MALE; NUTRITIVE VALUE; PECTINS; POLYSACCHARIDES, BACTERIAL; POWDERS; VISCOSITY; YOUNG ADULT;

EID: 85020193798     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12276     Document Type: Article

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