Develop gluten-free hot dog buns using soy and white rice flour composite.
The concept of gluten-free is on pretty much everybody's minds these days because an increasing dietary concern for consumers is celiac disease.
Scientists at Alabama A&M University developed a hot dog bun using a composite blend of soy, white rice flour and hydrocolloids to organoleptically match the taste and appeal of wheat buns.
Hot dog buns were formulated using 100% wheat flour as the control. Other samples contained 100% gluten-free flour that was composed of soy and white rice flours. The researchers conducted shelf life testing of the samples to: measure water activity; determine any L*a*b* color differences of the crust and crumb; and determine specific volume and texture over a period of eight days.
The scientists also analyzed the total phenolic content (TPC) and DPPH free radical scavenging ability of the dough and hot dog bun. Proximate and sensory analyses were also conducted.
The highest texture was observed in the control and gluten-free buns on day eight of testing. The water activity for the control and test samples was 0.816 and 0.864 at day eight. The L* coordinate of the crust ranged from 52.28 in the control to 61.82 in the gluten-free samples at day eight.
The L* of the crumb ranged from 59.30 in the control to 69.34 in the gluten-free samples. The specific volume of the test and the control were 1.02 cm3 per gram and 2.28 cm3 per gram, respectively, on day eight. The TPC of the gluten-free dough totaled 15.87 gallic acid equivalent (GAE) milligrams per 100 grams. For the control, the TPC was 32.47 GAE milligrams per 100 grams. For the control buns, it was 299.95 GAE milligrams per 100 grams. For the gluten-free buns, it was 335.43 GAE milligrams per 100 grams.
There were significant differences in the moisture, crude fat and protein content of the gluten-free samples (26.09%, 2.22% and 5.20%) compared to the control (33.92%, 2.72% and 3.58%). Sensory testing showed that 56% of the participants preferred the control buns, and 44% the test buns. And, 29% of the participants preferred the flavor of gluten-free buns, while 42% preferred the appearance.
Further information. Louis Shackelford, Alabama A&M University, Food and Animal Sciences, PO Box 1628, Normal, AL 35762; phone: 256-372-8123; email: email@example.com.
|Printer friendly Cite/link Email Feedback|
|Publication:||Emerging Food R&D Report|
|Date:||Sep 1, 2016|
|Previous Article:||Active zein coatings carry antimicrobials, antioxidants to preserve products.|
|Next Article:||Brewers' spent grain optimizes texture, nutritional quality of corn chips.|