Quality Evaluation Of Gluten-Free Rice Donut Incorporated With Eggplant Flour And Xanthan Gum

Authors

  • Adisak Akesowan Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce
  • Apinya Chareonkul Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce
  • Sirinard Tantakasem Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce

DOI:

https://doi.org/10.22437/ifstj.v5i2.14379

Keywords:

Celiac disease, eggplant flour, food enhancement, gluten-free diet, rice flour, xanthan gum

Abstract

Incorporating functional ingredients for producing a healthy gluten-free product is necessary to assess the impact on product characteristics and acceptability. This study aimed to determine the effect of eggplant flour and xanthan gum on gluten-free rice donuts. Four donut formulations were prepared by replacing rice flour with 10% and 20% eggplant flour and adding 0.5% and 1% xanthan gum (flour weight basis). The rice donut was the control. Physical properties on specific volume, firmness, and color, as well as sensory evaluation on a 9-point hedonic scale, were investigated. When replacing rice flour with 10% eggplant flour, the donut with 1% xanthan gum showed better specific volume and firmness but was darker and received more acceptable than that with 0.5% xanthan gum. The 20% eggplant flour replacement deteriorated rice donuts’ physical properties and sensory attributes. The preference mapping indicated that the rice donut with 10% eggplant flour and 1% xanthan was the best formulation. 

Downloads

Download data is not yet available.

References

I, Demirkesen, G, Sumnu, S, Sahin. Quality of gluten-free bread formulations baked in different ovens. Food and Bioprocess Technology 2013, 6: 746-753.

JA, King, J, Jeong, FE, Underwood, et al. Incidence of celiac disease is increasing over time: a systematic review and meta-analysis. American Journal of Gastroenterology 2020, 115: 507–525.

Doi:10.14309/ajg.0000000000000523

RM, Guimarães, TC, Pimentel, TAM, de Rezende, J, de Santana-Silva,HG, Falcão, EI, Ida, MB, Egea. Gluten-free bread: Effect of soy and corn co-product on the quality parameters. European Food Research and Technology 2019, 245: 1365-1376.

U, Uthumporn, A, Fazilah, AY, Tajul, M, Maizura, AS, Ruri. Physicochemical and antioxidant properties of eggplant flour as a functional ingredient. Advance Journal of Food Science and Technology 2016, 12:235-243.

JS, Dias. Nutritional quality and health benefits of vegetables: A review. Food Nutrition and Science 2012, 3: 1354-1374.

P, Nandi. Accessed 12 March 2019. The amazing benefits of eggplants. https://askdrnandi.com/health-benefits-eggplant/

EP, Lopéz, PL, Jimémez. Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: Impact on the physical quality of bread. Food science and Technology (Campinas) 2016, 36. Doi:10.1590/1678-457X.0030

SY, Sim, AA, Aziah, LH, Cheng. Characteristics of wheat dough and Chinese steamed bread added with sodium alginate and konjac glucomannan. Food Hydrocolloids 2011, 25: 951-957.

LD, Preichardt, CT, Vendruscolo, MA, Gularte, AS, Moreira. The role of xanthan gum in the quality of gluten free cakes: Improved bakery products for celiac patients. International Journal of Food Science and Technology 2011, 46: 2591-2597.

AACC International, “Approved Methods of Analysis”, 11th ed. AACC International, St. Paul, MN, 2010

WG, Cochran, GM, Cox, “Experimental Designs”, 2nd ed. John Wiley and Sons, New York, 1992

LQ, Dat, VTH, Phuong. Functional properties and influences of coconut flour on texture of dough and cookies. Veitnam Journal of Science and Technology 2017, 55: 100-107.

M, Meherunnahar, RS, Chowdhury, MM, Hoque, MA, Satter, MF, Islam. Comparison of nutritional and functional properties of BK2 foxtail millet with rice, wheat and maize flour. Progressive Agriculture 2018, 29: 186-194.

LS, Sciarini, PO, Ribotta, AE, León, GT Pérez. Effect of hydrocolloids on gluten-free batter properties and bread quality. International Journal of Food Science and Technology 2010, 45: 2306-2312.

JP, Singh, A, Kaur, N, Singh. Development of eggless gluten free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. Journal of Food Science and Technology 2016, 53: 1269-1278.

M, Eduardo, U, Svanberg, L, Ahrné. Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads. International Journal of Food Science 2014. Doi:10.1155/2014/479630

R, Chochkov, D, Zlateva, M, Dushcova, S, Topleva. Effect of hydrocolloids on properties of dough and quality of gluten-free bread enriched with whey protein concentrate. Ukrainian Food Journal 2019, 8: 533-543.

S, Martinez-Cervera, T, Sanz, A, Salvador, SM Fiszman. Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/ polydextrose. LWT-Food Science and Technology 2012, 45: 213-220.

Downloads

Published

2022-07-31

How to Cite

Akesowan, A., Chareonkul, A., & Tantakasem, S. (2022). Quality Evaluation Of Gluten-Free Rice Donut Incorporated With Eggplant Flour And Xanthan Gum. Indonesian Food Science and Technology Journal, 5(2), 39 - 43. https://doi.org/10.22437/ifstj.v5i2.14379