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FORMULATING AND ANALYSING CONSUMER PREFERENCE OF GLUTEN FREE BREAD

paper-details
 
Author Name: M. H. Rahman, M. A. Ali, J. C. Onik, S. M. Yusuf Ali and M.N. Iqbal
Research Area: Nutrition and Food Technology
Volume: 03
Issue: 04
Page No: 271-276
Emailed: 4
Total Downloads: 1754
Country: Bangladesh
PDF View: Details



The study was conducted to formulate the gluten free bread and to evaluate the overall acceptability of the bread when it was prepared by using different flour like barley, maize, rice, starch, and 10% of wheat flour aiming to find a mixture to replace the wheat flour in the production of gluten free bread. Then an investigation was carried out to find out the acceptable prepared bread using different percentage of barley, maize, rice, starch, and 10% of wheat flour. The prepared samples were evaluated for sensory quality by Hedonic Rating Test. The sensory evaluation revealed that the prepared bread formulated with 50% barley, 10% maize, 10% rice, 20% starch and 10% of wheat flour (S10) was most acceptable bread in terms of color, flavor, taste, texture preference  and overall acceptability and ranked as “Like very much”. Among the other formulations S0 (100% of wheat flour) was ranked as “Like slightly” in terms of overall acceptability according to secured score. On the basis of weight moisture, protein, fat, ash and total carbohydrate contents were found 27.65%, 3.00%, 7.2%, 2.45% and 59.69% respectively for selected manufactured bread where 30.44%, 1.8%, 7.8%, 1.49% and 58.32% respectively in control bread (100% wheat flour). To ensure the high quality of gluten free bread should be prepared by using the combination of 50% barley, 10% maize, 10% rice, 20% starch and 10% of wheat flour at 2300C baking temperature and baking for 27 minutes.