Development of gluten-free cupcakes using cactus mucilage as a new natural hydrocolloid


Mohamed E. Salem, Fatma M. El-Zayet, Ahmed M. Rayan,  Adel A. Shatta


Volume 30, Issue 1;
Pages: 58-65; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551


There is a growing interest in manufacturing of gluten-free (GF) bakery goods due to the increased risk of chronic diseases such as gluten allergies and celiac disease. The study aimed to examine the effect of using cactus mucilage powder (CMP) as a new natural hydrocolloid on the physico-chemical properties, texture profile and sensory characteristics of GF cupcakes. Wheat flour was substituted with rice flour (RF) utilizing various concentration of xanthan gum (XG) and CMP. All tested physicochemical properties were enhanced with the addition of CMP.  Moisture content was significantly higher (p<0.05) in both samples containing CMP and XG than control. All GF formulae containing CMP as a natural hydrocolloid received high acceptance in sensory scores compared to control. Texture profile analysis (TPA) results indicated that enhancement in firmness, cohesiveness, gumminess, chewiness, springiness and resilience in containing CMP cupcakes. Therefore, CMP could be considered interesting natural hydrocolloid for gluten-free cupcake production.

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