Journal of Home Economics, Volume 25, Number (1), 2015

Journal of Home Journal of Home Economics

Economics Volume 25, Number (1), 2015

http://homeEcon.menofia.edu.eg ISSN 1110-2578

Chemical And Technological Evaluation For Producing
Gluten-Free Cake
Hussein,E.A1., Hussein, A.M2., Elsaadany,M.A1. and Matter, Kh.A1
Professor of Nutr. Fac. Home Economics, Minufiya Univ. 1 ,Professor of Food
industriesDepartment, National Research Center2

Abstract
Celiac disease (CD) is a disorder of the small intestine caused by
an inappropriate immune response to wheat gluten and similar proteins
of barley and rye in genetically susceptible individuals. CD can be also
referred to as celiac sprue, nontropicalsprue, gluten-sensitive
enteropathy, or idiopathic steatorrhea. Eleven formulas were conducted
to produce gluten-Free cake, chemical, physical, sensory evaluation and
(Av and TBA) were determined. Results showed that, formula 12(100%
soy flour) was the highest value in fat, ash, protein and crude fiber with
values of means ± SD were 4.93±0.20, 3.92±0.12, 45.61±0.91 and
3.78±0.08 respectively. While, it was the lowest value in moisture and
carbohydrate with values of mean ± SD were 8.25±0.25 and 45.54±1.23
respectively. Also, formula 11 was the highest values in chemical
composition of baked cake. There were no significant differences
(P≤0.05) between control and formulas4 and 5 in weight and specific
volume properties, while there were significant differences between
control cake and other all formulas in sensory evaluation. Data showed
that, there were no significant differences (p≥0.05) between formula 1 as
a control and all other formulas in acid value at zero time. Formula 11
was the highest value in avid value at(zero, 5 and 10 days) of storage for
cakes storage, while formula 5 was the lowest value in acid value.
Conclusion: gluten-Free cakes made with rice flour were more
acceptability than other flours.
Key words: gluten free- sensory and physical properties- TBA and AV.

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Introduction:
Celiac disease (gluten sensitive enteropathy) is a disorder of
digestive functions of the small intestine caused by the intake of gluten.
People with celiac disease after consumption of gluten containing food
exhibit symptoms typical for digestive disorders. In a longer period of
time it results in a damage of small intestine vile (Fasano and Catassi,
2001; Magalottiet al., 2003; Hotmeier and Caspary, 2006 and
Kagnoff, 2007).
Holtmeier and Caspary, (2006) reported that celiac disease (CD) is a
disorder of the small intestine caused by an inappropriate immune
response to wheat gluten and similar proteins of barley and rye in
genetically susceptible individuals. CD can be also referred to as celiac
sprue, nontropicalsprue, gluten-sensitive enteropathy, or idiopathic
steatorrhea. Disease onset requires the individual to be sensitive to wheat
gluten, ingest wheat gluten, and the mucosa integrity to be impaired
through stress, infection, or mechanical injury to set off a pathological
event (Wieser and Koehler, 2008). The first description of the disease
was made more than 100 years ago by Samuel Gee, as a “celiac
disorder”, defined as a chronic indigestion occurring in people of all
ages, particularly in one-to- five years old children (Sdepanianet al.,
1999). The general prevalence of CD is estimated to be one in 300
(Collin et al., 1997) although recent population-based screening studies
suggest that the prevalence may be even higher (one in 100)
(Mustalahtiet al., 2002). Once thought to be a rare condition, Celiac
disease is now understood to affect as many as 1:133 people in the US
(Fasanoet al., 2003) and 1:266 people worldwide (Fasano and catassi,
2001). It is a multifactorial disease associated with numerous nutritional
deficiencies as well as reproductive issues and increased risk to thyroid
disease, kidney failure and cancer. (Samsel andSeneff, 2013). An
acceptable treatment is strict adherence to a 100 g/100 g gluten-free diet
for life, which results in clinical and mucosal recovery. Nevertheless, the
manufacture of bread without gluten results in major problems for
bakers, and currently, many gluten-free products available on the market
are of low quality (Rosell, 2011).
Treatment with a GFD (gluten free diet) in symptomatic patients
has been shown to improve the symptoms, signs and complications of
celiac disease. However, the effects of a GFD on diabetic control are less
well established. (Scaramuzzaet al., 2013).
The study focuses on production of Free-gluten bakery products (cakes)
for celiac patients (special children) using raw materials available in
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Egypt, such as corn, rice and soybean flour and in their blends at
different levels.
Materials and Methods:
(a) Wheat flour (72% extraction) was purchased from the North Cairo
Flour Mills Company.
(b) Rice flour :(Oryza Sativa), Shortening, sugar, vanilla, salt, eggs, and
baking powder were obtained from the local market, Cairo, Egypt
(c) White corn :(Pioneer 30 K8) was purchased from the Corn Breeding
Section, Field Crops Department, Agric. Res. Center, Giza, Egypt.
(d) Soybean flour: (Glycine max)was purchased from Agric. Res. Center,
Giza, Egypt.
(e) CMC: was purchased from Sigma Company.
Table (A) the mixtures used for the production of cake
Wheat flour Gelatinized Corn Rice flour Soybean flour
formulas (WF) flour (GCF) (RF) (SF)
formula1
100% --- --- ---
(control)
formula2 --- 75% 25% ---
formula3 --- 50% 50% ---
formula4 --- 25% 75% ---
formula5 --- --- 100% ---
formula6 --- --- 75% 25%
formula7 --- --- 50% 50%
formula8 --- 100% --- ---
formula9 --- 50% 25% 25%
formula10 --- 25% 50% 25%
formula11 --- 25% 25% 50%
Chemical composition for raw materials and their blends, also for
baked cake, physical properties, sensory evaluation, acid values and
TBA were determined according to A.O.A.C. (2000), A.A.C.C.,
(2000),Badr, (2009), A.O.C.S., (1964) andOttolenghi, (1959)
respectively.

Results and Discussions:

Table (1) contained the result of chemical composition of raw
materials (wheat, rice, corn and soy flours) and their blends on dry
weight basis. Results showed that, formula 12(100% soy flour) was the
highest significantly in fat, ash, protein and crude fiber , while formula 5
was the lowest values of means ± SD were 4.93±0.20, 3.92±0.12,
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45.61±0.91 and 3.78±0.08 VS. 0.71±0.02, 0.50± 0.02, 6.41±0.19 and
0.54±0.01 respectively. Besides that, formula 12 contained the lowest
values in moisture and carbohydrate, formula 5 contained the highest
values of moisture and carbohydrate 8.25±0.25 and 45.54±1.23 VS.
12.33 ± 0.12 and 92.38±0.23 respectively. On the other hand, there were
significant differences (P≤0.05) between raw materials and their blends
except between formula 1 and formula 2 in carbohydrate content. Also,
results in table (1) illustrated that there were significant differences
(P≤0.05) between all formulas except formulas 1 and 5 in fat content.
While, there were no significant differences (P≥0.05) between formulas
1 and 5, 2 and 10, 3 and 6, and 7,8 and 9 in crude fiber content.
Our results were in agreement with those obtained by Dewidar,
(2001) and Abdel- Rahim, (2004) they found that, wheat flour
contained protein rang 11.57- 12.1%, carbohydrates 86.29- 82.15%, ash
0.56- 0.57%, fat 0.84-0.85% and crude fiber 0.74- 0.75%. also, Mostafa
(2014) and Hussein et al (2012) they found that, chemical composition
of gelatinized corn flour were 10.55- 12.52%, 8.43- 9.63%,4.39- 4.81%,
1.22- 1.47%, 3.07- 3.29% and 81.47-82.22% for moisture, protein, fat,
ash, fiber and carbohydrate which nearest with our results. Lovis, (2003)
and Hammed et al., (2007) studied chemical composition of rice flour
and found that, it content 10.1%, 5.95-7.2%, .5- 1.42%, 0.4%, 0.5% and
80.13-91.9% for moisture, protein, fat, ash, fiber and carbohydrate
respectively. Besides that, our results in the same line with Asmaie,
(1999) and American Soybean Association (2003) they found that,
soybean contained 13%, 38-51.11, 6.02-8.20, 2.90-7.52% and 28-
36.53% for moisture, protein, ash, crude fiber and carbohydrates
respectively. Wilde rang may be refer to climate, fertilizer, species and
soil.
Concerning chemical composition of control cakes and different types
of baked cakes were determined and recorded in table (2). From data in
the table (2) it could be observed that, formula 11 contained the highest
values (P≤0.05) in chemical composition except carbohydrate content,
while formula 5 was the lowest values except carbohydrate was the
highest with values were 28.43±1.14,17.13±0.52, 2.39±0.10,
23.32±0.70, 2.18±0.09 and 54.98±1.48 VS.25.34±1.5, 11.32±0.68,
1.13±0.07, 5.44±0.16, 0.35±0.01, and 81.76±0.91 g/100g respectively.
On the other hands, there were significant differences (P≤0.05) between
all formulas in majority of chemical composition.
Concerning protein content results in table (2) showed that, formula
11 and 7 were the highest significantly (p≤0.05) with values 23.32±0.70
and 22.67±0.91 than other all formulas under study. Besides that, there
were there no significant difference (p≥0.05) between formula 9 and
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formulas (6 and 10) with value were 15.36±0.31 and (16.01±0.80 and
14.71±0.74) respectively. Also, there were there no significant
difference (p≥0.05) between formula 8 and (1 and 2) also, between 3 and
(2 and 4) also, between 4 and 5 with value were 8.05±0.24 and
(8.82±0.27 and 7.40±0.30) 6.74±0.34 (7.40±0.30 and 6.09±0.06) and
(6.09±0.06 and 5.44±0.16) in protein content respectively.
Concerning carbohydrate results in table(2) showed that, there were
no significant difference (p≥0.05) between formula 4 and formula 5,
formula 1 and 3 with mean ± SD were 79.83±0.92 and 81.76±0.91,
78.66±0.81 and 77.89±0.94 respectively. Also, there were no significant
difference (p≥0.05) between formula (10 and 6) and (11 and 7) with
mean ± SD were (67.40±1.20 and 67.29±1.19) and (54.98±1.48
and65.91±1.47) respectively.
Besides that, there were significant difference (p≤0.05) between
formulas 9 and other all formulas under study. Also, there were
significant difference (p≤0.05) between formulas 5, 8 and formula 9 with
mean ± SD were 81.76±0.91, 74.23±0.96, and65.47±1.22 respectively.
Formula 11 in cakes was the highest value in all chemical
composition (moisture, fat, ash, protein and crude fiber) except
carbohydrate it was the lowest value in it. Our results agreement with
Hussein et al., (2012) in cake made from gelatinized corn flour they
found that, moisture, protein and ash which contained 26.01, 7.44 and
1.76 respectively.
Besides that, our results of chemical composition for cake and their
blends which produced with corn, rice and soybean were agreement with
those obtained by Rubio et al., (2006) and Hammed et al., (2007) they
reported that, the substitution of wheat, corn, rice flour by soy bean
increased percentage of protein in produced cake and biscuits from corn
or rice flour and mixture of them. the substitution of corn flour with 40%
rice flour increased percentage of protein to 14.1% followed by that
made from 50% rice which recorded (10.3%) whereas, the lowest
percentage of protein was found in pies made from 70% rice flour.
Concerning physical properties (weight, volume and specific
volume) results in table (3) showed that, there were significant
differences (p≤0.05) in weight between formulas (1, 6 and 11) and
formula 2 with means ± SD were (60.74±1.82, 60.93±3.05 and
61.54±3.08) and 56.51±1.13 respectively. On the other hand, the same
results found that, there were no significant differences (p≥0.05) in
weight of cakes between formulas 3, 4, 5, 7, 8, 9 and 10 and formulas 1,
11 and 6 values of mean ± SD were 57.54±2.31, 60.28±3.02,
60.41±1.82, 59.06±0.59, 58.70±1.18, 58.83±1.77and 57.83±2.32 and
60.74±1.82, 61.54±3.08 and 60.93±3.05 respectively.
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Formula 1 of cake was higher than all other formulas in volume
with value 165±5 cm3, however formula 9 was lower than other all
formulas with value was 125±6 cm3respectively.
Regarding there were no significant differences (p≥0.05) between
formula 8, formula 2, formula 10 and formula 9 in volume with values
were( 130±1, 125.67±2.52, 125.67±2.52 and 125±6) respectively. Also,
there were no significant differences (p≥0.05) between formula 4 and
formulas (5 and 6) with values were 151±2 and (155±8 and 145±3) in
volume respectively. Moreover, there were no significant differences
(p≥0.05) between formulas 6, 7 and 11 with means ±SD were 145±2,
138±4 and 140±4 respectively. Also, there were no significant
differences (p≥0.05) between formulas 3 and (formulas 11 and 8) with
values were 135±5 and (140±4 and 130±1) respectively.
Results indicated that formula 1 as control was the highest value in
specific volume, while formula 9 was the lowest value 2.72±0.17 vs.
2.18±0.13 respectively. From data in table (3) it could be observed that,
there were no significant differences (p≥0.05) between all formulas in
specific volume of cakes except of formula 1, 4 and formula 5 which
were significant between them with values were 2.22±0.09, 2.35±0.18,
2.38±0.17, 2.34±0.09, 2.21±0.07, 2.13±0.17, 2.17±0.13 and 2.27±0.18
for formula 2, 3, 6, 7, 8, 9, 10 and formula 11 vs. 2.72±0.17, 2.51±0.16
and 2.57±0.21 for formula 1, 4 and formula 5 respectively.
Our results nearest with results obtained by Hussein et al (2012) they
found that, specific volume for cakes which made from wheat flour,
gelatinized corn flour and rice flour were 2.69, 2.4 and 2.64 cm3/g. our
results indicated that, cake volume produced from wheat flour (as a
control)was highest compared with other samples, while cake weight
produced from (25% gelatinized corn flour+ 25% rice flour+50% soy
flour) (formula 11) and (formula 6) which made from ( 75% rice flour +
25% soy flour) were highest compared with other samples. This effect
may be due to high fiber content in soy flour. Fiber is characterized by
their high water holding capacity. Yaseen et al. (2010) reported that loaf
volume and specific volume were improved upon the addition of gums
Arabic and pectin. For instance, when 3% pectin or gum Arabic were
mixed with wheat – corn flour dough, the improvement of loaf volume
and specific volume reached 27 and 29%, 25 and 24%, respectively.
The values of mouth feel in cakes were 14.59±0.50, 10.77±.2.7,
7727.±2.87, 2.38±0.025 and 2.35±0.025 respectively. While, there were
significant differences (p≤0.05) between formula 11, 1 and formula 5 in
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acid value at 5 days with means ± SD were 2.68±0.08, 2.22±0.04 and

2.04±0.04 respectively.
Results indicated that, there were no significant differences (p≥0.05)
between formula 11 and formula 7 in acid value in storage at 10 days
with means ± SD were3.2.±0.30and 3.3.±0.37respectively. Also, there
were no significant differences (p≥0.05) between formula 5 and formula
1 with means ± SD were 2.78±0.38 and 2.30±0.2 respectively. However,
there were significant differences (p≤0.05) between formula 6 and
formula 4 in acid value at 10 days with means ± SD were 3.30±0.33 and
3.08±0.06 respectively.
Formula 1 as control was the lowest value in thiobarbituric acid at
(zero, 5 and 10 days) with means ± SD were 0.025±0.303,
0.034±0.001and 0.042±0.002 respectively. Our data revealed that, there
were no significant differences (p≥0.05) between formula 11, 7 and
formula 4 in thiobarbituric acid at zero time with means ± SD were
0.049±0.002, 0.048±0.004and 0.048±0.002 respectively. While, there
were significant differences (p≤0.05) between formula 1 ,5 and 6 in
thiobarbituric acid in zero time with means ± SD were 0.025±0.003,
0.035±0.002 and0.043±0.003 respectively. Formula 6 was the highest
value in thiobarbituric acid at 5 days with means ± SD were
0.061±0.302.besides that, formula 7 was the highest value in
thiobarbituric acid at 10 days with means ± SD were 0.124±0.328.
Thiobarbituric acid at 5 days there did not significantly differences
(p≥0.05) between formula 11, 5, 4 and formula 7 with means ± SD were
0.053±0.003, 0.053±0.003, 0.052±0.004 and 0.052±0.003 respectively.
while, there were significant differences (p≤0.05) between formula 1 (as
a control) and formula 6 in thiobarbituric acid at 5 days with means ±
SD were 0.034±0.001 and 0.061±0.002 respectively.
As shown in table (5) there were no significant differences (p≥0.05)
between formula 6, 11 and formula 5 at 10 days in thiobarbituric acid
with means ± SD were0.387±0.373, 0.085±0.004and 0.083±0.032respe-
ctively. Also, there were no significant differences (p≥0.05) between
formula 4 and formula 1 in thiobarbituric acid in 10 days with means ±
SD were0.356±0.303 and 0.042±0.002 respectively. However, there
were significant differences (p≤0.05) between formula 7 and all other
formulas 1 in thiobarbituric acid in 10 days.

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Table (1): chemical composition of raw materials and their blends (on dry weight) g/100g.

Materials Moisture Fat Ash protein Crude fiber Carbohydrate

bc k i e g
formula 1 11.18±0.45 0.84±0.01 0.75±0.06 11.52±0.23 0.56±0.01 86.33±0.28d
formula 2 11.79±0.47ab 027.±0.10e 1.10±0.06h 8.37±0.25fg 1.75±0.09d 82233±0.40d
formula 3 11.68±0.35ab 2.32±0.07h 0.88±0.02i 7.72±0.16gh 1.42±0.04e 87233±0.25c
formula 4 11.32±0.57bc 1.52±0.05j 0.59±0.02j 7.06±0.28hi 0.95±0.04f 89288±0.35b
formula 5 12.33±0.12a 0.71±0.02k 0.50±0.02j 6.41±0.19i 0.54±0.01g 97281±0.23a
formula 6 11.28±0.68bc 1.77±0.07i 1.75±0.05f 16.21±1.81d 1.35±0.07e 7829.±0.93f
formula 7 10.71±0.32c 2.82±0.11f 3.19±0.13c 26.01±0.26b 2.16±0.02c 6228.±0.50i
formula 8 11.26±0.56bc 3.92±0.12b 1.43±0.04g 9.02±0.18f 2.14±0.06c 80219±0.34e
formula 9 10.53±0.42cd 3.38±0.12d 2.21±0.04d 17.51±0.70c 2.24±0.04c 71233±0.86h
formula 10 11.03±0.33bc 2.57±0.09g 1.95±0.06e 16.87±0.85cd 1.75±0.07d 73283±1.00g
formula 11 9.91±0.20d 3.63±0.14c 3.33±0.10b 26.66±0.80b 2.57±0.08b 60287±1.04j
formula 12 8.25±0.25e 4.93±0.20a 3.92±0.12a 45.61±0.91a 3.78±0.08a 47273±1.23k
Formula 1=100%wheat flour.formula 7= 50%rice +50%soy flour
Formula2= 75%Gelatinized corn flour+25% rice flour formula 8=100% Gelatinized Corn Flour
Formula 3=50% Gelatinized corn flour+50% rice flour formula 9= 50% Gelatinized corn flour+25% rice+25%soy
Formula 4=25% Gelatinized corn flour+75% rice flour formula 10=25% Gelatinized corn flour+50% rice+25%soy
Formula 5= 100% rice flour formula 11=25% Gelatinized corn flour+25% rice+50%soy
Formula 6= 75% rice flour+ 25% soy flour formula 12= 100% soy flour
A,b.c,d,e: Mean within each row having similar letter (S) are not significantly different (P≤ 0.05).

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Table (2): chemical composition of baked cakes and their blends (on dry weight) g/100g.

Cake from: Moisture Fat Ash protein Crude fiber Carbohydrate

formula 1 26.16±0.52bc 10.83±0.50g 1.24±0.04fg 8.82±0.27d 0.45±0.01g 78.66±0.81bc
formula 2 26.51±0.80abc 13.73±0.41cd 1.53±0.08de 7.40±0.30ef 1.48±0.03d 75.86±0.95cd
formula 3 26.91±1.61abc 12.93±0.52de 1.40±0.09ef 6.74±0.34fg 1.04±0.05e 77.89±0.94bc
formula 4 25.97±1.3c 12.13±0.61ef 1.26±0.09fg 6.09±0.06gh 0.69±0.03f 79.83±0.92ab
formula 5 25.34±1.5c 11.32±0.68fg 1.13±0.07g 5.44±0.16h 0.35±0.01h 81.76±0.91a
formula 6 27.1±1.08abc 13.82±0.28cd 1.78±0.21cd 16.01±0.80b 1.1±0.01e 67.29±1.19e
formula 7 28.34±0.57ab 16.32±0.49a 2.26±0.07a 22.67±0.91a 1.84±0.04b 56.91±1.47g
formula 8 27.13±0.27abc 14.53±0.58bc 1.46±0.26cd 8.05±0.24de 1.73±0.07c 74.23±0.96d
formula 9 26.65±1.87abc 15.43±0.78b 1.96±0.12b 15.36±0.31bc 1.78±0.09bc 65.47±1.22f
formula 10 26.85±0.81abc 14.63±0.15bc 1.82±0.09bc 14.71±0.74c 1.44±0.04d 67.40±1.20e
formula 11 28.43±1.14a 17.13±0.52a 2.39±0.10a 23.32±0.70a 2.18±0.09a 54.98±1.48g

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Table (5): Effect of storage at different time (zero, 5 and 10 days) on AV

(acide value) and TBA(thiobarbituric acid) on cakes and their blends.
AV TBA
formulas zero 5 10 zero 5
10 days
time days days time days
formula 1 1.50± 2.22± 2.6± 0.025± 0.034± 0.042±
0.033a 0.04c 0.2d 0.003d 0.001c 0.002c
formula 4 1.52± 2.35± 3.30± 0.048± 0.052± 0.056±
0.015a 0.025b 0.06c 0.002a 0.004b 0.003c
formula 5 1.5± 2.04± 2.70± 0.035± 0.053± 0.083±
0.03a 0.04d 0.30d 0.002c 0.003b 0.035b
formula 6 1.53± 2.38± 3.33± 0.043± 0.061± 0.307±
0.015a 0.025b 0.33b 0.003b 0.002a 0.313b
formula 7 1.54± 2.39± 3.52± 0.048± 0.052± 0.124±
0.045a 0.05b 0.33a 0.004a 0.003b 0.020a
formula 11 1.56± 2.68± 3.62± 0.049± 0.053± 0.085±
0.035a 0.08a 0.30a 0.002a 0.003b 0.004b
Table (3): physical propertiesof cakes and their blends.
Specific volume
formulas Weight (g) Volume (cm3)
(volume/weight)
formula 1 60.74±1.82a 165±5a 2.72±0.17a
formula 2 56.51±1.13b 125.67±2.52g 2.22±0.09cd
formula 3 57.54±2.31ab 135±5ef 2.35±0.18bcd
formula 4 60.28±3.02ab 151±2bc 2.51±0.16abc
formula 5 60.41±1.82ab 155±8b 2.57±0.21ab
formula 6 60.93±3.05a 145±3cd 2.38±0.17bcd
formula 7 59.06±0.59ab 138±4de 2.34±0.09bcd
formula 8 58.70±1.18ab 130±1fg 2.21±0.07d
formula 9 58.83±1.77ab 125±6g 2.13±0.17d
formula 10 57.83±2.32ab 125.67±2.52g 2.17±0.13d
formula 11 61.54±3.08a 140±4de 2.27±0.18cd

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Table (4): sensory properties of cakes and their blends.

crust crumb Overall

mouth feel crumb color acceptability
character Texture Flavor softness brightness appearance
formulas
15 10 10 10 15 10 10 20 100
formula 1 14.59±0.50a 9.73±0.46a 9.86±0.35a 9.68±0.48a 14.68±0.48a 9.82±0.39a 9.64±0.49a 19.59±0.50a 97.59±7272a
formula 2 10.77±2.27b 6.95±1.53d 7.95±1.21cd 7.68±2.08bc 9283±0207e 7239±2.29de 3.95±.273ef 702.0±1273d 73218±7.293de
formula 3 11.72±2.8cd 8.36±1.05b 8.14±1.5bcd 7.64±1.50bc 13270±0239cde 7.86±1.55bcd 7283±7237bcde 112.0±0231cd 73221±7321cd
formula 4 11.68±2.2cd 8.55±1.44b 8.95±1.09b 8.32±1.39b 7.2.0±.232bc 8.68±1.21b 8.35±7220bcd 12231±0238bc 8.273±9203bc
formula 5 13.05±1.33b 8.41±1.33b 8.41±1.22bc 8.05±1.33bc 1.278±.218bc 8.52±1.07bc 8..7±1.02bc 17239±1.77b 81237±8289b
formula 6 12.55±1.5bc 8.00±0.98bc 7.95±1.25cd 8.00±1.35bc 77270±.219bcd 8.03±1..0bcd 8238±1.39b 12231±.298bc 83222±8232bc
formula 7 10.50±2.79d 7.23±1.41cd 7.36±1.40de 7.14±1.64cd 17297±0273cde 7..7±1.42de 7.33±1.47cdef 11217±0208cd 70278±7.23de
formula 8 10.86±1.17d 7.91±1.06bc 6.95±1.53e 6.27±1.72d 73283±1.37cde 6.47±1.18e 3238±72.2f 102.7±0203d 392.7±8238e
formula 9 10.54±1.69d 6.68±1.21d 7.82±1.37cd 6.23±1.58d 13271±1.19de 7.31±1.17cd 7232±1.13ef 10270±.227cd 39280±32.2de
formula10 10.31±3.50d 7.23±2.11cd 7.45±1.79de 7.09±2.31cd 13239±0278de 7.20±2.21de 7.71±1.80def 1020.±0297d 39283±182..de
formula11 10.09±1.19e 8.05±0.84bc 8.36±1.05bc 8.05±1.21bc 102.7±1.97ab 7.8.±1.78bcd 6.83±1.01f 11232±1..2cd 73222±3.78cd

127
 Journal of Home Economics, Volume 25, Number (1), 2015

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‫التقيين الكيويائى والحسى لكيك هنتج خالى هن الجلوتين‬

‫عصام عبدالحافظ حسين‪ ،1‬أحود دمحم حسين‪ ،2‬دمحم عبد الوجيد السعدنى‪،1‬‬
‫‪1‬‬
‫خديجة عبد الباقى هطر‬
‫لسى انرغذيح وعهىو األؽعًح‪ -‬كهيح اإللرظاد انًُشنً – جايعح انًُىفيح‪،7‬لسى انظُاعاخ انغذائيح‪ -‬انًزكش انمىيً‬
‫‪.‬‬
‫نهثحىز‪ -‬انذلً‬

‫الولخص العربى‬
‫يزع حساسيح انجهىذيٍ عثارج عٍ خهم فً األيعاء انذليمح يحذز َريجح السرجاتح‬
‫انجهاس انًُاعً نهجهىذيٍ فً انحثىب ( انمًح‪ -‬انشعيز‪ -‬انشىفاٌ)‪ 2‬أعزاع يزع حساسيح‬
‫انجهىذيٍ ذرًثم فً يغض يعىي‪ ،‬إسهال يظحىب تًخاؽ‪ ،‬آالو تانثطٍ‪2‬‬
‫ذى إعذاد (‪ )77‬خهطح يُها خهطح كُرزول و ‪ 73‬خهطاخ خانيح يٍ انجهىذيٍ يكىَح يٍ‬
‫دليك انذرج انًجهرٍ‪ ،‬واألرس‪ ،‬ودليك فىل انظىيا تُسة يخرهفح‪ ،‬وذى ذمذيز كم يٍ انرزكية‬
‫انكيًيائً نهًىاد انخاو (خهطاخ) ويخثىساذها‪ ،‬وانرمييى انفيشيائً وانحسً ورلى انحًىػح‬
‫وأخيزا حًغ انثاروتيىذزيك نهكيك‪2‬‬
‫أظهزخ انُرائج انًرحظم عهيها يا يهً ‪ :‬كاَد انعيُح رلى ‪ %733( 7.‬طىيا) أعهً‬
‫انميى فً انذهىٌ‪ ،‬وانزياد‪ ،‬وانثزوذيٍ‪ ،‬واألنياف تميى ‪ 0278 ،12237 ،029. ،1290‬عهً‬
‫انرىانً فيًا كاَد األلم فً انًحرىي يٍ انزؽىتح وانكزتىهيذراخ ‪ 17273 ،82.2‬أيؼا خهطح‬
‫رلى (‪ ) 77‬كاَد األعهً فً انرزكية انكيًائً فً انكيك انًخثىس‪ ،‬كًا أظهزخ انُرائج عذو‬
‫وجىد فزق يعُىٌ (‪ )p ≥ .05‬تيٍ انكُرزول‪ ،‬انعيُاخ ‪ 2 ،1‬فً انىسٌ وانحجى انُىعً تيًُا‬
‫أظهزخ انُرائج وجىد فزوق يعُىيح تيٍ انكُرزول وكم انخهطاخ فً اإلخرثار انحسً‪2‬‬
‫كًا أظهزخ انُرائج عذو وجىد فزق يعُىي تيٍ انعيُح انؼاتطح وجًيع انخهطاخ فً رلى‬
‫انحًىػح عُذ تذايح انخثيش وكاَد عيُه (‪ (77‬األعهً ليًح فً رلى انحًىػح عُذ طفز ‪،2 ،‬‬
‫‪ 73‬أياو يٍ ذخشيٍ انكيك انًخثىس عُذ درجح حزارج انغزفح وكاَد انعيُح ‪ 2‬األلم يحرىي فً‬
‫رلى انحًىػح‪2‬‬
‫نذا يٍ انًًكٍ إعذاد خهطاخ كيك يخثىس خانً يٍ انجهىذيٍ يمرزب فً طفاذح انحسيح‬
‫وانفيشيائيح يٍ انكيك انًظُع تىاسطح دليك انمًح‪2‬‬
‫الكلوات الكاشفة‪ :‬خانً انجهىذيٍ‪ ،‬انخىاص انحسيح وانفيشيائيح‪ ،‬رلى انحًىػح وحًغ‬
‫انثايىتيىذزيك‪2‬‬

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