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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 10, Issue:12, December, 2021
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2021.10(12): 80-90
DOI: https://doi.org/10.20546/ijcmas.2021.1012.010


Formulation and Characterization of Gluten Free Bread based on Quinoa and Rice Flour
Mandaloju Pooja, Mishra Neha* and Prasad Ranu
Department of Food Nutrition and Public Health, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj – 211007, India
*Corresponding author
Abstract:

The aim of the present study is to formulate gluten free bread enriched with quinoa and rice flour. Physicochemical properties of flour including water absorption capacity, bulk density, foaming capacity, swelling capacity and emulsion capacity were analysed. Then sensory score of the product such as colour, flavour, taste, and overall acceptability and nutritional compositions includes moisture, ash, protein, fat, carbohydrate, energy were analyzed by Hedonic scale and AOAC method. Data was analysed by Analysis of variance (Two-way ANOVA or Two-way classification) technique treatment of the developed food products. The result of sensory score reported that treatment (T2) found to be best. The result of the present study revealed that rice flour and quinoa flour, enhance the nutritive value of gluten free bread.


Keywords: Gluten free bread, quinoa flour, rice flour, celiac diseases, gluten free diet, yeast

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How to cite this article:

Mandaloju Pooja, Mishra Neha and Prasad Ranu. 2021. Formulation and Characterization of Gluten Free Bread based on Quinoa and Rice Flour.Int.J.Curr.Microbiol.App.Sci. 10(12): 80-90. doi: https://doi.org/10.20546/ijcmas.2021.1012.010
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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