The present study explored the possibility of replacing wheat flour with rice flour, with an aim to achieve low gluten or gluten-free flatbread using the response surface methodology approach. The process for preparation was optimized using Central Composite Rotatable Design. The independent variables-feed composition (0:100-55:45), mixing time (2-10 min), fermentation time (30-70 min), and baking temperature (250-300°C) were studied to determine their influence on dependent variables.All quality parameters were significantly (p < .05) influenced by independent variables. The regression models obtained for all responses showed a high coefficient of determination (R 2 ≥ 0.99). Optimum conditions for preparation of flatbread were 52% rice flour and 48% wheat flour, 3.34 min mixing time, 70 min fermentation time and 282.12°C baking temperature. Apparent amylose and resistant starch contents were significantly (p ≤ .05) higher in flatbread compared to its raw materials. Textural studies revealed that hardness, gumminess, and chewiness decreased with increase in rice flour levels, however, springiness, and cohesiveness increased. Practical applicationsBread is consumed globally as a staple food and plays an important role in food and nutrition security. Flatbreads are extremely popular, especially in the areas where bread constitutes a major source of dietary calories and protein. In Kashmir, flatbread comes in a variety of shapes and sizes, with key differences being in the ingredients, technology, and consistency. In order to enhance the consistency and delicacy of these food products, many changes to the formulations have been made. In Kashmir region of India, flatbreads are consumed in different forms such as chapati, lavash, and girda. However, the quality of such types of flatbreads in Kashmir is very poor owing to the use of traditional oven (tandoor) in which temperature control is quite difficult.Therefore, the standard industrial practice is to bake bread in an oven that is kept at a controlled constant temperature resulting in a better quality product. Furthermore, wheat contains gluten which is responsible for celiac disease which is an autoimmune digestive disease caused by the digestion of gluten. Thus, the sole treatment of this disease is consuming a low-gluten or gluten-free diet.
Apricot powder was developed through spray drying using gum arabic as an encapsulating material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed flow rate, and atomization speed were 190 °C, 23.0 °C, 300.05 mL/h, and 17,433 rpm, respectively. This study was therefore conducted to investigate the influence of anticaking agents (tricalcium phosphate and silicon dioxide) and storage conditions (ambient and accelerated) on physicochemical, micrometric, and thermal characteristics of spray-dried apricot powder (SDAP) packaged in aluminum laminates. Both tricalcium phosphate (TCP) and silicon dioxide (SiO2) improved the shelf life and quality of SDAP, with TCP being more effective, since a lower increase in water activity (aw), moisture content, degree of caking, hygroscopicity, and rehydration time was observed in TCP-treated samples followed by SiO2-treated samples than the control. Furthermore, flowability, glass transition temperature (Tg), and sticky-point temperature (Ts) of SDAP tended to decrease in a significant manner (p < 0.05) under both storage conditions. However, the rate of decrease was higher during accelerated storage. The water activity of treated samples under ambient conditions did not exceed 0.60 and had a total plate count within the permissible range of 40,000 CFU/g, indicating shelf stability of the powder. The predicted shelf life of powder obtained from the Guggenheim–Anderson–de Boer (GAB) model and experimental values were very similar, with TCP-treated samples having a predicted shelf life of 157 days and 77 days under ambient and accelerated storage conditions, respectively. However, the respective experimental shelf life under the same conditions was 150 and 75 days, respectively. Similarly, the predicted shelf life of SiO2-treated samples under ambient and accelerated storage was 137 and 39 days, respectively, whereas the experimental values were 148 and 47 days, respectively. In conclusion, TCP proved more effective than SiO2 at preserving shelf life by preventing moisture ingress.
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