FORMULATION OPTIMIZATION OF GLUTEN-FREE BREAD BASED ON QUINOA, CORN AND RICE FLOUR

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GHASEMZADEH S.; NASEHI B.; NOSHAD M.

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Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2017 | Volume:12 | Issue:1 Page(s): 59-68

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Title

FORMULATION OPTIMIZATION OF GLUTEN-FREE BREAD BASED ON QUINOA, CORN AND RICE FLOUR

Author(s)

GHASEMZADEH S. | NASEHI B. | NOSHAD M. | Issue Writer Certificate

Keywords

CELIACQ1

QUINOAQ2

XANTHANQ2

Abstract

Background and Objectives: Patients with CELIAC disease should avoid consuming products that contain gluten.Therefore, planning to produce gluten-free products, especially bread, as well as improving their quality is important. In this study, the effect of QUINOA flour as a rich source of fiber, minerals and Lysine on the quality characteristics of gluten-free bread based on rice flour was studied.Materials and Methods: In this study the effects of three different treatments including QUINOA flour (0 to 30%), corn flour (0 to 30%) and XANTHAN gum (0 to 1.5%) on the quality characteristics (color, texture, specific volume) and chemical content (moisture, ash, fat, crumb swelling) of gluten-free bread were investigated. The findings were modeled and analyzed with central composite design.Results: The results showed the quadratic model fitted to response was significant (p£ 0.05), and lack of fit for these models was non-significant (p>0.05). Therefore, the model was approved for fitting information. Bread enrichment with QUINOA flour caused improvements in the specific volume, moisture, ash, texture and color of the samples.Conclusions: The results showed that QUINOA flour usable for improving the quality of gluten-free bread. The formulation was optimized at 19.39% QUINOA flour, 9.39% corn flour and 1.5% XANTHAN gum.

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APA: Copy

GHASEMZADEH, S., NASEHI, B., & NOSHAD, M.. (2017). FORMULATION OPTIMIZATION OF GLUTEN-FREE BREAD BASED ON QUINOA, CORN AND RICE FLOUR. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(1), 59-68. SID. https://sid.ir/paper/121454/en

Vancouver: Copy

GHASEMZADEH S., NASEHI B., NOSHAD M.. FORMULATION OPTIMIZATION OF GLUTEN-FREE BREAD BASED ON QUINOA, CORN AND RICE FLOUR. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;12(1):59-68. Available from: https://sid.ir/paper/121454/en

IEEE: Copy

S. GHASEMZADEH, B. NASEHI, and M. NOSHAD, “FORMULATION OPTIMIZATION OF GLUTEN-FREE BREAD BASED ON QUINOA, CORN AND RICE FLOUR,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 1, pp. 59–68, 2017, [Online]. Available: https://sid.ir/paper/121454/en

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