ArticleFood science & nutrition2024
Optimization of Functional Gluten-Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D-Optimal Mixture Design.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Gluten-Free Pan Bread Enriched With Microalgae (Food science & nutrition · 2025Article
- Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities.Gels (Basel, Switzerland) · 2025Article
- Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
2 authors.
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Abstract
Prolamins in wheat, barley, and rye cause celiac disease (CD), non-celiac gluten sensitivity (NCGS), and wheat allergies (WA). Although rice can be a suitable alternative, gluten-free rice flour products are less technologically advanced. However, coconut flour and xanthan gum could enhance product quality, fiber content, and functional properties. This study employed a response surface D-optimal mixture design to investigate the impact of substituting Sadri Hashemi rice flour (RF) (15.60%-31.19%) with low-fat desiccated coconut flour (CF) (0%-15.59%) and xanthan gum (XG) (0%-0.31%) in 17 runs based on batter weight. Eleven responses were analyzed and exhibited significant and valid models (
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