Enhancement of Functional Properties of Gluten-Free Bread

Abstract

The aim of the research to highlight the nutritional and sensory characteristics of gluten-free flat bread produced by using the different concentrations of quinoa flour. Methods: Gluten-free flatbread was prepared from different ratios of quinoa flour and rice flour. The following substitutions were used: replacing 0%, 25%, 50%, 75%, and 100% of rice flour with quinoa flour. The control group was 100% rice. A sensory evaluation was conducted with 200 participants. The chemical composition of quinoa flour, rice flour, and bread mixtures was assessed. Also, the amino acid profile, minerals, vitamin E, anti-nutritional factors, and antioxidant activities of quinoa flour and rice flour were analyzed. Results: A high score of overall acceptability was detected in bread samples supplemented with 50% rice and 50% quinoa. The data showed significant differences in the percentage of proximate analysis between quinoa and rice bread mixtures. Quinoa provides all essential amino acids. Furthermore, the lowest anti-nutritional factor in rice and quinoa was phytic acid. Also, rice and quinoa flour contains the most common minerals, vitamin E was recorded in quinoa around 1.20 mg/100 grams. The total antioxidant activity of quinoa was higher than rice flour. Conclusion: Bread fortified with quinoa, rice, and their mixtures has high nutritional value due to its high content of essential amino acids, minerals, vitamins and antioxidant activity. Therefore, gluten free flat bread prepared from quinoa and rice flour has the potential for celiac disease prevention and treatment.