University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 44 2 2014 02 20 Evaluation of chemical, staling and organoleptic properties of free – gluten cakes containing Xanthan and Carboxy Methyl Cellulose gums Evaluation of chemical, staling and organoleptic properties of free – gluten cakes containing Xanthan and Carboxy Methyl Cellulose gums 173 178 50125 10.22059/ijbse.2014.50125 FA Sara Movahhed Assisstant Professor, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Sara Ranjbar Graduate Student, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Hossein Ahmadi Chenarbon Assisstant Professor, Department of Agronomy, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran Journal Article 2012 10 03 Regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. Rices is often advised for people suffering from coeliac. In this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. The said gums were added at two concentrations of 0.25% and 0.75% and the effects of different concentrations were evaluated on different properties of rice cakes. Results obtained from chemical tests showed that moisture, ash and protein content of samples containing xanthan and carboxy methyl celloulose gums was increased compared with control sample. Also adding of the said gums at two concentrations mention resulted in an improvement of sensory and staling properties compared with control samples. Regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. Rices is often advised for people suffering from coeliac. In this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. The said gums were added at two concentrations of 0.25% and 0.75% and the effects of different concentrations were evaluated on different properties of rice cakes. Results obtained from chemical tests showed that moisture, ash and protein content of samples containing xanthan and carboxy methyl celloulose gums was increased compared with control sample. Also adding of the said gums at two concentrations mention resulted in an improvement of sensory and staling properties compared with control samples. https://ijbse.ut.ac.ir/article_50125_39795321717ae630a8da44715d783ff7.pdf