Application of Frafra potato ( Solenostemon rotundifolius ) flour in the development of gluten-free bread.

Autor:	Osei Tutu C; Department of Family and Consumer Sciences, University of Ghana, Legon, Accra, Ghana., Amissah JGN; Department of Family and Consumer Sciences, University of Ghana, Legon, Accra, Ghana., Amissah JN; Department of Crop Science, University of Ghana, Legon, Accra, Ghana., Akonor PT; CSIR-Food Research Institute, Ghana, Accra., Budu AS; Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana., Saalia FK; Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana.
Jazyk:	angličtina
Zdroj:	Heliyon [Heliyon] 2024 Jan 13; Vol. 10 (2), pp. e24521. Date of Electronic Publication: 2024 Jan 13 (Print Publication: 2024).
DOI:	10.1016/j.heliyon.2024.e24521
Abstrakt:	The rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative flours, for developing gluten-free products. This study examined the performance of Frafra potato flour (FPF), a nutritious lesser-known indigenous crop, in the production of bread using a novel dough-conditioners (egg-gelatin combinations), and Transglutaminase blend to improve the product properties. The developed product was evaluated for physicochemical and sensory characteristics. The findings indicated that products with a single dough-conditioner (GFBE and GFBG) exhibited a weaker dough, prolonged development time, reduced stability, mixing tolerance, and increased cooking loss (p < 0.05). However, egg-gelatin dough-conditioner in GFBEG effectively improved the dough and bread structure, comparable to conventional bread (WTB). The dough stability and development time in GFBEG improved by 30 %, while bread volume increased by 10 %. SEM showed an improved network matrix and well-embedded starch granules in GFBEG, comparable to WTB. Sensory evaluation revealed GFBEG had a minor bitter flavour note, relative to WTB. Therefore, combining FPF with multiple dough-conditioners and TGase will produce bread with comparable characteristics to conventional bread. However, further optimization and consumer acceptability studies are imperative to provide food processors with a viable product for the market. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors.)
Databáze:	MEDLINE
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