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363443

Enhancement of Functional Properties of Gluten-Free Bread

Article

Last updated: 01 Jan 2025

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Tags

Food Science and technology

Abstract

The aim of the research to highlight the nutritional and sensory characteristics of gluten-free flat bread produced by using the different concentrations of quinoa flour. Methods: Gluten-free flatbread was prepared from different ratios of quinoa flour and rice flour. The following substitutions were used: replacing 0%, 25%, 50%, 75%, and 100% of rice flour with quinoa flour. The control group was 100% rice. A sensory evaluation was conducted with 200 participants. The chemical composition of quinoa flour, rice flour, and bread mixtures was assessed. Also, the amino acid profile, minerals, vitamin E, anti-nutritional factors, and antioxidant activities of quinoa flour and rice flour were analyzed. Results: A high score of overall acceptability was detected in bread samples supplemented with 50% rice and 50% quinoa. The data showed significant differences in the percentage of proximate analysis between quinoa and rice bread mixtures. Quinoa provides all essential amino acids. Furthermore, the lowest anti-nutritional factor in rice and quinoa was phytic acid. Also, rice and quinoa flour contains the most common minerals, vitamin E was recorded in quinoa around 1.20 mg/100 grams. The total antioxidant activity of quinoa was higher than rice flour. Conclusion: Bread fortified with quinoa, rice, and their mixtures has high nutritional value due to its high content of essential amino acids, minerals, vitamins and antioxidant activity. Therefore, gluten free flat bread prepared from quinoa and rice flour has the potential for celiac disease prevention and treatment.

DOI

10.21608/asejaiqjsae.2024.363443

Keywords

amino acid, anti- nutritional factors, antioxidants and minerals

Authors

First Name

Neven

Last Name

F. Agamy

MiddleName

-

Affiliation

Nutrition Dept, Food Analysis, High Institute of Public Health, Alexandria Univ, Egypt.

Email

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City

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Orcid

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First Name

Hend

Last Name

A. Elnegery

MiddleName

-

Affiliation

Dietitian, Faculty of Allied Medical Sciences, Pharos Univ, Alexandria, Egypt.

Email

-

City

-

Orcid

-

First Name

Nashwa

Last Name

M. Younes

MiddleName

-

Affiliation

Home Economics Dept, Faculty of Specific Education, Alexandria Univ, Egypt.

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City

-

Orcid

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Volume

45

Article Issue

2

Related Issue

47194

Issue Date

2024-06-01

Receive Date

2024-05-15

Publish Date

2024-07-01

Page Start

295

Page End

305

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 45_Issue 2_Pages 295-305.pdf

PDF . 374.5kB

Link

https://asejaiqjsae.journals.ekb.eg/article_363443.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=363443

Order

7

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Enhancement of Functional Properties of Gluten-Free Bread

Details

Type

Article

Created At

23 Dec 2024