Functional properties of selected composite gluten-free pseudocereals flour

Abstract

Technological challenges in the development of gluten-free pseudocereal-based foods depend on grain physical characteristics and nutrient-dense flour functional properties. Gluten-free composite pseudocereal flour blends were prepared by blending amaranth flour, buckwheat flour, and quinoa flour in three distinct blending ratios: T1, T2, and T3, and their functional properties were compared to 100% wheat flour. In comparison to buckwheat and quinoa, amaranth grains are significantly (p < 0.05) smaller in length (1.30 ± 0.10) and width (0.99 ± 0.02) than other grains. Buckwheat (4.30 ± 0.05) has a length that is 58% shorter than wheat (7.29 ± 0.23). The functional properties of gluten-free composite flours, such as water absorption capacity, oil absorption capacity, swelling power, foaming capacity, bulk Density, water holding capacity, and water solubility index, have significantly (p < 0.05) differed from those of wheat flour. The water holding capacity, water solubility index, bulk density, swelling power, and oil absorption were decreased with an increase in the buckwheat and a decrease in the quinoa level in the formulation. However, the WAC of composite flour samples increased with the level of buckwheat flour and decreased with the level of quinoa flour in the composite flour formulations. The standardized gluten-free pseudocereal flour blends enhance functional food products' nutritional, textural, and sensory attributes.