https://doi.org/10.17113/ftb.64.02.26.9173

Article in press

Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resultant Cake

Hoda Malekitabrizi¹ and Mehran Aalami^2*

¹Master's Graduate in Food Technology, Gorgan University of Agricultural Sciences and Natural Resources, Mofatteh Boulevard, Gorgan, Iran

²Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Mofatteh Boulevard, Gorgan, Iran

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 24 April 2025

Accepted: 24 November 2025

Keywords:

gluten-free; pumpkin seed protein concentrate; xanthan gum; frozen batter; cake quality; sensory evaluation

Summary:

Research background. The increasing demand for gluten-free products has necessitated improved formulations, particularly under frozen storage conditions. Although freezing and thawing often lead to quality deterioration, limited research has explored the role of additives in enhancing gluten-free frozen batters. This study investigates the effects of pumpkin seed protein concentrate (PSPC) and xanthan gum (XG) on the properties of gluten-free frozen batter and the resulting cake.

Experimental approach. Batter samples were formulated with varying mass fractions of PSPC (0, 10 and 20 %) and XG (0, 0.1 and 0.2 %), then frozen at −18 °C for 30 and 60 days. After thawing, the batters were analyzed for physicochemical properties, including viscosity and density. The baked cakes were evaluated for ash, moisture, protein content, porosity, volume, crust color, and sensory characteristics.

Results and conclusions. Increasing PSPC mass fraction significantly enhanced the batter’s viscosity and density, as well as the porosity and volume of the cakes (p<0.05). Higher PSPC mass fractions also led to a significant decrease in crust lightness and redness (p<0.05). Xanthan gum positively influenced most quality attributes, although it significantly increased cake hardness (p<0.05). Sensory analysis showed that the formulation containing 10 % PSPC and 0.2 % XG, after 30 days of freezing, achieved the highest overall quality and consumer acceptance (p<0.05).

Novelty and scientific contribution. The positive effect of PSPC and XG on the properties of gluten-free frozen batter and the resulting cakes was confirmed in the study. These findings contribute to the optimization of gluten-free formulations that could be used to develop high-quality gluten-free frozen bakery products.