Nutritional, Technological, and Sensory Properties of Gluten-free Bread from red Millet–Soybean–Potato Composite Flour

Abstract

The increasing market demand for gluten-free baked products has stimulated interest in composite flours‚ which can improve the nutritional quality of gluten-free breads without compromising technological and sensory properties․ There is limited information available about the use of red millet‚ soybean and potato flours in three-component gluten-free bread formulations․ Red millet-soybean-potato composite bread was formulated․ The five formulations included the control (RM100‚ 100% wheat flour) and the experimental formulations RSP1‚ RSP2‚ RSP3‚ and RSP4․ All RSP1-4 were gluten-free products containing increasing amounts of red millet and decreasing amounts of potato and soybean flour‚ determined in triplicate in laboratory analyses․ Statistical analyses were performed with one-way analysis of variance (ANOVA) with Tukey's test at p < 0․05․ Sensory analysis was done by 100 non-trained panellists using the nine-point hedonic scale․ Moisture ranged from 34․50% to 37․80%‚ protein from 12․80% to 19․30%‚ fat from 3․20% to 6․50%‚ fibre from 1․90% to 5․20%‚ ash from 1․50% to 2․60%‚ and carbohydrate from 65․90% to 80․60%․ The water absorption capacity ranged from 62․50% to 80․50%‚ the loaf volume from 1‚105 cm3 to 1‚650 cm3‚ the specific volume from 2․51 cm3/g to 3․92 cm3/g‚ and the organoleptic score from 6․55 to 8․25․ The incorporation of RSP in the soy and potato bread resulted in substantial nutritional and water absorption improvement‚ but diminished loaf expansion․ RSP1 and RSP2 had the highest mean acceptability․ Moderate substitution gave the best compromise between nutrition‚ structure‚ and consumer acceptability of the bread․