The Effect of Xanthan Gum and Carboxymethyl Cellulose Addition on the Properties of Gluten-Free Brownies
Abstract
The objective of this research was to study the effect of xanthan gum (XG) and carboxymethyl cellulose (CMC) addition on the properties of gluten-free brownies. XG and CMC were added at ratios of 0:1, 0.25:0.75, 0.5:0.5, 0.75:0.25 and 1:0 (% flour weight basis). The study was found that adding different ratios of XG and CMC to gluten-free brownies brought about increased batter consistency while batter density decreased. Moisture content of gluten-free brownies with different ratios of XG and CMC addition were significantly higher (p<0.05) than that of gluten-free brownie without XG and CMC addition (Control 2). Water activity (aw) values of wheat brownie (Control 1), gluten-free brownies without XG and CMC addition (Control 2) and with different ratios of XG and CMC addition were in range of 0.7414-0.7579. Specific volume and height of gluten-free brownies with XG and CMC addition at ratios of 0.75:0.25 and 0.50:0.50 (% flour weight basis) were not significantly different (p>0.05) from those of wheat brownie (Control 1). In contrast, weight loss after baking of gluten-free brownies with different ratios of XG and CMC addition were significantly lower (p<0.05) than that of gluten-free brownie without XG and CMC addition (Control 2). Crust and crumb lightness (L*) of gluten-free brownies without XG and CMC addition (Control 2) and with different ratios of XG and CMC addition were in range of 31.15-41.16 and 30.17-32.41, respectively. Firmness values of gluten-free brownies with XG and CMC addition at ratios of 0.75:0.25 and 0.50:0.50 (% flour weight basis) were not significantly different (p>0.05) from that of wheat brownie (Control 1). This research indicated the possible use of XG and CMC for improving the properties of gluten-free brownies similar to the normal one with wheat flour.
Keywords : Brownies, Xanthan gum, Carboxymethyl cellulose, Gluten-Free, Texture
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