Effect of carboxymethyl cellulose and xanthan gum on the quality of gluten-free cookies from rice varieties with different amylose contents

Abstract

Amylose and hydrocolloids may influence the rheology of dough and quality parameters of gluten-free cookies. The present study addresses an aspect of the effect of rice varieties (IR50404, Song Hau and Jasmine) and hydrocolloids (hydrocolloids (carboxymethyl cellulose, CMC, and xanthan gum, XG) with concentrations from 1.0 to 3.0% on rice cookie quality parameters (moisture content, water activity, density, expansion ratio, hardness and sensory value). The results noted that amylose content of rice varieties mainly influenced the hardness, expansion and thickness of cookies. The CMC was strongly and positively correlated with hardness while XG had a sharply positive relation with hardness, expansion ratio and water activity of cookies. Their interaction contributed mainly to the density of the rice cookie. The most appropriate hydrocolloid contents were 2% of CMC and 1% of XG for making good quality cookies from the Song Hau rice variety with medium amylose content.