Gluten free and high protein-fiber wheat flour blends: Macro-micronutrient, dietary fiber, functional properties, and sensory attributes

Abstract

Gluten-free wheat-based composite flour [WSF=wheat:soycake (70:30)%; WSR =wheat:soycake:rice bran (70:25:5)%; WSO =wheat:soycake:oat bran (70:25:5)% and WSRO = wheat:soycake:rice bran:oat bran (70:20:5:5)%] were developed. Developed and control flours [Cerolina (CER) and 100% gluten-free wheat (WHF)] were subjected to macro-micronutrient, functional, sensory evaluations. Crude-protein (23.91–23.94 g/100g) and crude-fiber (2.54–3.78 g/100 g) of the experimental flour were more than the value of CER (17.59; 3.51 g/100g) and 100% WHF (14.56; 0.89 g/100g). Minerals (Ca, Mg, Fe, Zn, Mn) of WSRO follow the same trend. Similarly, the essential amino acids (34.42 g/100 g), biological value (70.73%) and nutritional index of WSRO (15.91%) were higher than those of the other samples. Water absorption capacity and least gelation of WSRO were low than those of other flour samples, including controls. Sensory attributes of the dough meals prepared from the flour blends were ranked in the following order CER>WHF>WSR>WSRO>WSO>WSF. Study established that WSRO = wheat:soycake:rice bran:oat bran (70:20:5:5)% contains higher amount of macro- micronutrient.

Keywords

• Gluten-free wheat flour
• Dietary fibers
• Amino acid profiles
• Functional foods