Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp
2015
Arslan, M.
Celiac disease is an autoimmune disorder of the small intestine, occurring in genetically predisposed people with a prevalence of about 1% in global population. To combat the celiac disease lifelong adherence to GF diet is required. The GF breads are generally deficient in nutrients such as dietary fiber, antioxidants, vitamins, minerals etc. To overcome this deficiency, GF bread are supplemented with various ingredients. Guava (Psidium guajava) is composed of dietary fiber and phenolics, 12.72 g/100 g and 927.66 mg GAE/100 g respectively and supplemented to GF bread. The content of crude fiber and phenolics increased from 0.92 to 2.45% and 14.46 to 103.77 mg GAE/100 g respectively. The loaf volume increased up to a level of 492.00 cm3, hence decreased the hardness from 2.58 N to 2.38 N. The lightness of GF bread decreased by increasing the concentration of GPP. There is non-significant impact on protein and calorific value of GF bread were observed. Acceptable GF bread were obtained by incorporating at a level of 5% guava. All the results obtained from each parameter were subjected to statistical analysis to give the best treatment recommendations.
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