The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread

Oleaster Powder can be used to enrich and improve the nutritional value of gluten-free baked products, which often have low fiber content, due to their desirable nutritional properties such as minerals, vitamins and rich in dietary fiber; therefore the aim of this study was to enrich gluten-free bread with Oleaster Powder and create a new product with suitable texture and nutritional quality; for this purpose in this study, the effect of replacing of Oleaster Powder at levels 0-30% with gluten-free flours (chickpea flour, Rice flour and corn starch) on physicochemical, textural and sensory properties of gluten-free bread was evaluated based on response surface methodology (RSM). The results showed that by increasing the level of Oleaster Powder moisture content, ash, fiber, antioxidant capacity, lightness (L­*)  and yellowness value (b­*) of the samples significantly increased and the amount of fat, protein, carbohydrate, calories and redness (a *) of the samples decreased (P <0.05). Also the water activity was not affected by the factor (P>­0.05).With increasing the level of Oleaster Powder, the firmness and gumminess of breads increased significantly. On the other hand, at levels higher than 7.5% of Oleaster Powder, specific volume, cohesiveness and resilience of samples decreased and the loss weight of samples increased (P <0.05). In spite of increasing springiness and chewiness of samples with addition of Oleaster Powder, they were not statistically significant (P>­0.05). According to sensory evaluation, the sample containing 7.5% Oleaster Powder had a higher overall acceptance. Finally, the results showed that the sample enriched with 7.5% Oleaster Powder had desirable properties compared to other samples and can be used as a pragmatic raw material in the production of gluten-free breads with high and desirable nutritional value.