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Effects of ingredients and certain additives on rheological and sensory characteristics of gluten‐free eggless pancake

B. Akshata,D. Indrani,P. Prabhasankar

Published 2019 in Journal of food processing and preservation

ABSTRACT

The effect of incorporation of the different percentage of green gram split dehusked flour, GGSF in rice flour (RF) + whey protein concentrate (WPC) blend in comparison with wheat flour, WF + WPC blend for the production gluten‐free eggless pancake was studied. The effects of the additives such as xanthan gum, XAN (0.25 and 0.5%), sodium stearoyl‐2‐lactylate SSL, (0.25 and 0.5), and psyllium husk, PH in RF + WPC on the rheological characteristics of pancake with the optimum level of 20% GGSF inclusion were also analyzed. The results showed that the amylograph peak viscosity of RF + WPC (1046 BU) was higher than WF + WPC (897 BU) while the addition of 10%–30% GGSF to RF + WPC impacted a significant reduction. However, there was an observed increase in the addition of additives and 20% optimized level of GGSF to RF + WPC. The batter density value was higher, and the overall quality score was lower for pancake of RF + WPC when compared to a pancake of WF + WPC. Addition of XAN, SSL, and PH decreased the batter density and brought about the highest increase in the overall quality score of pancakes of RF + WPC when compared to individual additives. The developed pancakes were gluten‐free as indicated by immunochemical validation and it may be included in the diet of wheat and egg sensitive population. PRACTICAL APPLICATIONS: The present study demonstrated the successful utilization of rice flour as a basic raw material along with green gram split dehusked flour, whey protein concentrate and the incorporation of additives namely xanthan gum, sodium stearoyl‐2‐lactylate, psyllium husk for the development of gluten‐free eggless pancake. The study will help the baking industry to meet the increasing demand for the production of a newer version of gluten‐free products such as gluten‐free eggless pancakes. This product will also be of health advantage to people with celiac disease.

PUBLICATION RECORD

  • Publication year

    2019

  • Venue

    Journal of food processing and preservation

  • Publication date

    2019-10-01

  • Fields of study

    Agricultural and Food Sciences, Chemistry

  • Identifiers
    DOI 10.1111/JFPP.14129
  • External record

    Open on Semantic Scholar

  • Source metadata

    Semantic Scholar

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