EFFECT OF XANTHAN GUM ADDITION ON THE QUALITY CHARACTERISTICS OF NONWHEAT CAKES PREPARED FROM ACHA AND BAMBARA NUT FLOUR BLEND

The effect of xanthan gum addition on the quality of nonwheat cakes prepared from acha-bambara nut flour blend was studied. Xanthan gum (0, 1, 2, 3, 4 and 5%) were added to to acha-bambara nut (75:25) blend and used in cake preparation. Addition of xanthan gum improved peak and final viscosities of acha-bambara nut batter while setback value decreased. Addition of 3% xanthan gum produced cakes with improved physical and sensory properties, and reduced staling rate as indicated by high water-soluble starch and retrogradation values with low peroxide value during ambient (322C) storage. Acha-bambara nut cakes containing 3% xanthan gum had no objectionable sensory attribute and compared well with wheat cakes throughout the storage period while cakes without xanthan gum addition developed off-flavor on the fifth day of storage at ambient (32 +/- 2C) temperature. Practical ApplicationsThis study provided some basic information required for the production of nonwheat cakes using acha-bambara nut flour blend with enhanced technological properties that are comparable with 100% wheat cakes using xanthan gum. This study will enhance the availability of nonwheat cake with improved physical and sensory properties that could serve as a functional food for celiac patients and groups with special caloric and glycemic requirements such as obese or diabetic people.