The increasing demand for gluten free product had forwarded the design of
numerous gluten free bakery product which intended to mimic the quality
characteristics of wheat bakery products. The objective of this study was to
formulate bakery products such as tin breads from decorticated sorghum and
maize flour supplemented with improvers (chickpea 0%, 10%, 20% and 30% and
others), and to determine its quality attribute like proximate analysis,
digestibility of protein and starch and to assess consumer acceptability.
Moisture, ash, fat, protein, fiber, carbohydrates, and energy of tin breads
(gluten-free) showed great variation ranging from 9.55% to 10.47%, 1.40% to
2.45%, 1.67% to 3.15%, 10.08% to 16.91%, 0.85% to 2.10%, 66.34% to 74.51% and
355.26% to 359.96% kcal/100gm, respectively. Likewise, in vitro protein and starch digestibility increased significantly (P ≤ 0.05) from 43.35 to 58.54% and from
62.55% to 67.54%, respectively. Loaf specific volume ranged from 2.11 to 2.79
cc/gm. General acceptability of breads produced showed that no significant
differences were noticed that means all the samples treated studied were accepted.
Finally, gluten free breads (tin breads) supplemented with chickpea flour could
provide a good source of protein for the consumers and especially celiac
disease patients.
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Ahmed, M. A. R. H. , Mustafa, A. I. , Hussan, H. A. R. and Elfaki, A. E. (2016). Proximate Analysis, Protein and Starch Digestibility, Specific Volume, and Sensory Evaluation of (Gluten-Free) Tin Bread. Open Access Library Journal, 3, e2698. doi: http://dx.doi.org/10.4236/oalib.1102698.
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