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

Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting 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 © 2026 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.


Food Technol. Biotechnol. 2026; 64(2): pp. 186-195.


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

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

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 batter. This study investigates the effects of pumpkin seed protein concentrate (PSPC) and xanthan gum 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 xanthan gum (0, 0.1 and 0.2 %), then frozen at −18 °C for 30 and 60 days. After thawing, the physicochemical properties, including viscosity and density, of the batters were analysed. Ash, moisture, protein content, porosity, volume, crust colour, and sensory properties of the baked cakes were evaluated.

Results and conclusions. Increasing the PSPC mass fraction significantly improved the viscosity and density of the batter, 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 affected most quality attributes, although it significantly increased cake hardness (p<0.05). Sensory analysis showed that the formulation containing 10 % PSPC and 0.2 % xanthan gum, 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 xanthan gum on the properties of gluten-free frozen batter and the resulting cakes was confirmed in the study. These findings contribute to the optimisation of gluten-free formulations that could be used to develop high-quality gluten-free frozen bakery products.