Formulation And Quality Determination Of Gluten-Free Bread Made From Rice Flour, Soybean And Pomelo Peel

Abstract

In this study, rice flour was combined with soy flour (20%, 30%, and 40%), and pomelo peel powder (1%,2%, and 3%) to produce free-gluten breads. The effects of different percentages of soybean flour and pomelo peel powder on the physicochemical and sensory properties of these bread were investigated. The results showed that the protein and fiber content were increased sharply from 7.56% to 18.16% and from 0.83% to 3.87%, respectively as subtitution of soybean flour and pomelo peel powder. The phenolic compounds of flour also grew significantly (total phenolic content increased from 0.706 to 2.964 µg GAE/g flour, total flavonoid content climbed from 0.159 to 2.396 (µg rutin eq./g flour) and DPPH from 0.251% to 3.875%). The sample with the combination of 40% soybean flour and 3% pomelo peel powder achieved the best antioxidant and functional properties, however, had the lowest quality in terms of texture and sensory tests due to its harder, darker and beany flavor. By contrast, the highest overall acceptance was for sample containing 30% soybean flour and 1% pomelo peel powder. Thus, the substitution of 20 to 30% of soybean flour could be applied to improve the quality of gluten-free bread.