Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads

Abstract

Gluten-free breads were prepared from rice-chickpea composite flour. Apricot, guar and locust bean gum samples were added at 2% (w/w) test concentration to dough samples. The moisture, protein, fat, ash and carbohydrate contents of bread formulations were in the range of 41.00–42.34, 14.61–15.14, 2.03–2.70, 0.50–0.67 and 40.00–41.03 g/100 g, respectively. Addition of gums increased the peak, trough, breakdown, final and setback viscosities of dough formulations except for apricot gum where a decrease from 1348.0 to 1089 cP (peak viscosity), 1203.0–989.0 cP (trough viscosity), 145.0–100 cP (breakdown viscosity), 2276.0–1760.0 cP (final viscosity) and 1073.0–771.0 cP (setback viscosity) was observed. Antioxidant activity of dough formulations increased from 10.61 to 16.83% (DPPH radical scavenging) and 1.13–1.98 AAE/g (reducing power) with the incorporation of gums. Hunter Colour ‘L’ value decreased from 91.89 to 88.39 and 72.83 to 68.36 in dough formulations and bread crumb, respectively, while it increased from 57.56 to 60.96 in bread crust, with the incorporation of gums. Significant increase and decrease was observed in gelatinization temperatures of flours and breads, respectively, upon incorporation of gums. Texture and sensory attributes of breads with incorporated gums were improved.