ผลของโฮโดรคอลลอยด์ต่อคุณภาพของสโคนจากแป้งข้าวปลอดกลูเตน THE EFFECT OF HYDROCOLLOIDS ON THE QUALITY OF GLUTEN-FREE RICE SCONES
Keywords:
Hydrocolloids, Rice Flour, Gluten-Free Scone, Texture, Spread RatioAbstract
The purpose of this research was to determine the effect of different hydrocolloids on gluten-free rice scones quality. Seven types of hydrocolloids including carrageenan (CN), carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), pectin (PT), sodium alginate (SA) and xanthan gum (XG) were added in scone ingredients. It was found that moisture content, lightness (L*) and crumb firmness of gluten-free rice scones with hydrocolloids additions tended to increase as compared to those of control (without hydrocolloids addition). Gluten-free rice scones with XG and CMC additions provided two to three times of firmness higher than that of control. GG and PT additions significantly increased specific volume of gluten-free scones than that of control (P≤0.05). In contrast, XG and CMC additions resulted in significantly lower specific volume of gluten-free scones than that of control (P≤0.05). Hydrocolloids additions brought about decreasing spread ratio of scones, with the exception of CN addition. According to consumer preference test (N=80) using 9-point hedonic scale indicated that slight increase in overall liking scores of gluten-free rice scones were observed when hydrocolloids (CMC, LBG, PT and SA) were added. Overall, XG and CMC additions effected on textural quality in a greater extent than other hydrocolloids used in this study.
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