Presentation Type
Poster Presentation
Abstract
The Effects of Added Xanthan Gum on the Acceptability of Gluten-Free Shortcake
Introduction: The incidence of celiac disease and gluten sensitivity has increased, driving demand for gluten-free (GF) baked goods. However, replicating the texture and structure provided by gluten remains a challenge. Xanthan gum, a common additive in GF baking, may improve texture and overall product acceptability. This study evaluates whether adding xanthan gum to a homemade GF flour blend improves the quality of GF shortcake.
Methods: A control shortcake made with all-purpose flour was compared to three GF versions: 1) commercial GF flour, 2) homemade GF flour blend (white rice flour, potato starch, and corn flour), and 3) the same homemade blend with added xanthan gum. Consumer panelists rated crumb texture, volume, tenderness, crust appearance, flavor, and overall preference using a 5-point scale.
Results: Shortcake made with xanthan gum received the highest scores for crumb texture (3.8), volume (4.1), and flavor (4.3). The homemade blend without xanthan gum scored between the xanthan gum shortcake and the commercial blend, which consistently received the lowest ratings across all attributes.
Conclusions: The addition of xanthan gum to homemade GF flour blends improves texture, volume, and flavor, producing shortcake more comparable to traditional recipes. These findings suggest xanthan gum is a valuable ingredient in enhancing the acceptability of GF baked goods, potentially increasing consumer satisfaction and market appeal. Further research could explore its effects on other baked products and different flour combinations.
Faculty Mentor
Dr. Autumn Marshall
Recommended Citation
Garrett, Samuel; Beach, Seth; and Zepeda, Maiya, "The Effects of Added Xanthan Gum on the Acceptability of Gluten-Free Shortcake" (2025). Student Scholar Symposium. 75.
https://digitalcollections.lipscomb.edu/student_scholars_symposium/2025/Full_schedule/75
The Effects of Added Xanthan Gum on the Acceptability of Gluten-Free Shortcake
The Effects of Added Xanthan Gum on the Acceptability of Gluten-Free Shortcake
Introduction: The incidence of celiac disease and gluten sensitivity has increased, driving demand for gluten-free (GF) baked goods. However, replicating the texture and structure provided by gluten remains a challenge. Xanthan gum, a common additive in GF baking, may improve texture and overall product acceptability. This study evaluates whether adding xanthan gum to a homemade GF flour blend improves the quality of GF shortcake.
Methods: A control shortcake made with all-purpose flour was compared to three GF versions: 1) commercial GF flour, 2) homemade GF flour blend (white rice flour, potato starch, and corn flour), and 3) the same homemade blend with added xanthan gum. Consumer panelists rated crumb texture, volume, tenderness, crust appearance, flavor, and overall preference using a 5-point scale.
Results: Shortcake made with xanthan gum received the highest scores for crumb texture (3.8), volume (4.1), and flavor (4.3). The homemade blend without xanthan gum scored between the xanthan gum shortcake and the commercial blend, which consistently received the lowest ratings across all attributes.
Conclusions: The addition of xanthan gum to homemade GF flour blends improves texture, volume, and flavor, producing shortcake more comparable to traditional recipes. These findings suggest xanthan gum is a valuable ingredient in enhancing the acceptability of GF baked goods, potentially increasing consumer satisfaction and market appeal. Further research could explore its effects on other baked products and different flour combinations.