Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch

Abstract

Current gluten-free food development trends tend to favour pigmented rice flour. Bario Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia. This research investigates the nutritional, texture, and sensory properties of gluten-free rice bread produced from a composite of BMS rice flour and potato starch, producing samples referred to as F1 (100:0), F2 (90:10), F3 (80:20), and F4 (70:30). The gluten-free rice bread formulations demonstrated higher ash and crude fibre content and lower carbohydrate content than wheat bread. However, the crude protein content of the bread decreased significantly (p < 0.05) with a decreased amount of rice flour, owing to wheat flour containing greater protein. The crumb of rice bread appeared to be darker due to the red pigment of rice flour; in contrast, the crust was lighter than the control sample, possibly due to a lower Maillard reaction. Among rice bread formulations, F4 demonstrated the lowest hardness in dough and bread, as well as the highest stickiness and springiness in dough and bread, respectively. The wheat bread received the highest rating (p < 0.05) in the sensory test; nonetheless, among the rice breads, F4 was considered to be an acceptable formulation owing to its high score in colour (7.03), flavour (5.73), texture (6.03), and overall acceptability (6.18). BMS has potential in gluten-free rice breads; the formulation of 70% rice flour combined with 30% potato starch was indicated to be acceptable.

Impact of Cactus Mucilage Powder as New Natural Hydrocolloid on Physicochemical, Staling Rate and Sensory Characteristics of Gluten-free Egyptian Flat Bread

“…Lazaridou et al [29] obtained greater impression on L* value for crumb and a significant increase in crumb lightness by adding XG. Ronie et al [31] demonstrated similar results where the addition of hydrocolloids produced bread with a lighter crust. In our research, XG was the hydrocolloid included in the formulation; XG is very likely to increase the L* value of the gluten-free rice bread.…”

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

“…For an effective treatment of CD, abstinence from glutencontaining foods remains the only available option (Enaud et al, 2022;Irondi et al, 2022;Machado, 2023). Apart from CD management, there are also reports on the increasing formulation of GFFs due to consumers' desire for healthy foods, and the increasing incidence of other non-communicable diseases associated with nutrition (Parenti et al, 2020;Irondi et al, 2022;Ronie et al, 2023), as well as an increasing demand of GFFs by both celiac and non-celiac consumers (Messia et al, 2023). These have motivated scientists and food technologists to investigate a wide range of gluten-free ingredients to create GFFs with a network structure resembling that of gluten.…”