Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread
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 nutritiou...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024005528 |
| _version_ | 1797328643229220864 |
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| author | Crossby Osei Tutu Joris Gerald Niilante Amissah Jacqueline Naalamle Amissah Paa Toah Akonor Agnes Simpson Budu Firibu Kwesi Saalia |
| author_facet | Crossby Osei Tutu Joris Gerald Niilante Amissah Jacqueline Naalamle Amissah Paa Toah Akonor Agnes Simpson Budu Firibu Kwesi Saalia |
| author_sort | Crossby Osei Tutu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T06:54:39Z |
| format | Article |
| id | doaj.art-1d6bdfbe63af4c5eb8af5a7a0a89d30f |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T06:54:39Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-1d6bdfbe63af4c5eb8af5a7a0a89d30f2024-02-03T06:37:45ZengElsevierHeliyon2405-84402024-01-01102e24521Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free breadCrossby Osei Tutu0Joris Gerald Niilante Amissah1Jacqueline Naalamle Amissah2Paa Toah Akonor3Agnes Simpson Budu4Firibu Kwesi Saalia5Department of Family and Consumer Sciences, University of Ghana, Legon, Accra, Ghana; Corresponding author.Department of Family and Consumer Sciences, University of Ghana, Legon, Accra, GhanaDepartment of Crop Science, University of Ghana, Legon, Accra, GhanaCSIR-Food Research Institute, Ghana, AccraDepartment of Nutrition and Food Science, University of Ghana, Legon, Accra, GhanaDepartment of Nutrition and Food Science, University of Ghana, Legon, Accra, GhanaThe 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.http://www.sciencedirect.com/science/article/pii/S2405844024005528Frafra potatoBreadGluten-freeTransglutaminaseDough conditioner |
| spellingShingle | Crossby Osei Tutu Joris Gerald Niilante Amissah Jacqueline Naalamle Amissah Paa Toah Akonor Agnes Simpson Budu Firibu Kwesi Saalia Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread Heliyon Frafra potato Bread Gluten-free Transglutaminase Dough conditioner |
| title | Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread |
| title_full | Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread |
| title_fullStr | Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread |
| title_full_unstemmed | Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread |
| title_short | Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread |
| title_sort | application of frafra potato solenostemon rotundifolius flour in the development of gluten free bread |
| topic | Frafra potato Bread Gluten-free Transglutaminase Dough conditioner |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024005528 |
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