Free Gluten Cake and Tortilla from Cassava and Pre Geltnized White Rice Flours

Sponge cake and tortilla were prepared from cassava and pre-gelatinized white rice flour to be useful for Celiac disease patients. Cake prepared by mixing 0, 15, 30, 45 and 60 % pre-gelatinized rice flour (PRF) with cassava flour (CF). Tortilla prepared by blending 0, 10, 20, 30 and 40 % (PRF) with cassava flour. Proximate chemical composition of used flours, sensory evaluation and microbiological tests (total microbial count, Stapylococcus aureus and moulds& yeasts before and after one, and two weeks storage in the products were studied for the products. Sensorial evaluation explained that the highest crust color, crumb color, flavor, taste, tenderness, porous distribution and total scores were obtained in cake samples prepared by 30 % PRF+70 % CF. However, the lowest was in samples prepared by cassava flour only. Increasing of PRF percentage increase the volume (cm3) and specific volume up to 30 % and tended to decrease with the higher values up to 60 % PRF, however, the values of cake weight (g) of different blends seemed to be equal. Total microbial count, and moulds& yeasts count were increased as the percentage of PRF increased in the blends and by prolonging the storage period. The staphylococcus aureus counts appeared in the blends containing 15 % PRF at the 2nd week and in all other samples in one and two weeks storage ranged from 1.0x102 to 1.3x 102. The highest color, flavor, taste, roil ability, general appearance, and total scores were in 30 % PRF tortilla samples, while the lowest were in control samples, followed by that had 40 % PRF. The highest plate counts was in 30 % PRF tortilla, Staphylococcus aureus appears after two weeks in 20 % PRF tortilla and after one week in 30 % and 40 % PRF tortilla, after two weeks mold& yeast were increased by increasing PRF ratios.