Production of gluten-free bread based on cassava (Manihot esculenta Crantz) Flour
2011
Sulieman, A.A.
Cassava (Manihot esculent Crantz) flour (CF) was used as a base mixed with decorticated sorghum (Sorghum hicolor L. Moench) flour (DSF) and decorticated millet (Pennisetum glaucum) flour (DMF) with 5% gelatinized cassava starch (GCS) for making gluten-free bread. The ratios of DSF or DMF with CF for making gluten-free bread were 10, 20 and 30%. Proximate composition, minerals content, functional properties, amino acids and sensory evaluation of the end product (bread) were determined for all the blends. Proximate composition of CF, DSF and DMF was found to be for moisture content 8.68%, 8.91% and 8.03%', protein content 2.02%, 11.09% and 11.15% , ash content 0.45%, 0.44% and 1.05% , fat content 0.53%, 0.84% and 3.69% and for fibre content 2.49%, 1.16% and 2.08%, respectively. For composite flour blends, bulk density (BD) and water retention capacity (WRC) were significantly (P 0.05) increased by incorporation of DSF or DMF to CF, while apparent viscosity (A V) decreased by addition of DSF or DMF to CF. Analytical tests were conducted for gluten-free bread made with different levels of CF (85, 75 and 65% plus 5% OCS for each level). The results showed that the protein, ash and fat contents increased gradually with the increasing levels of DSF or DMF, whereas fibre and available carbohydrate contents were decreased. There was significant decrease (P 0.05) in bread specific volume when DSF or DMF with 5% OCS incorporated in produced bread. The bread specific volume had increased significantly (P 0.05) at 20 and 30% DSF or DMF with 5% GCS in CF, similar to 100% CF bread (control). Levels of essential amino acids in gluten-free bread increased with increasing ratios of DSF or DMF. Sensory evaluation results showed that the gluten-free breads made from 10% and 20% DSF or DMF with 5% GCS replacements had the pest acceptability scores, especially bread made with the incorporation of DMF
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