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

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