Functional, thermal, pasting, and rheological properties of gluten‐free maize composite flour: Effect of moth bean flour and hydrocolloid addition

Abstract

Celiac disease is triggered by the consumption of gluten-rich foods that has emerged as a major global health problem. In fact, it is now important to look for an alternate and cheap source to develop a gluten-free diet using alternative ingredients. Therefore, the aim of the study was to evaluate the effect of moth bean flour and xanthan gum addition on the functional, thermal, pasting, and rheological properties of gluten-free maize dough. The results showed that the addition of moth bean and xanthan gum increased the functional (e.g., water absorption capacity of 1.89–2.52 g/g) and thermal (e.g., gelatinization onset temperature [To: 68.55–70.55°C] and enthalpy [ΔH: 1.66–2.89 J/g]) properties, while pasting properties varied. All formulations showed more solid-elastic than viscous behavior (G′ > G″) with tan δ < 1. Thus, the study concluded that the addition of protein source and hydrocolloid to maize flour can be a potential alternative to develop gluten-free bread and buns. Novelty impact statement Gluten-free flour blends were prepared with the mixture of maize flour, moth bean flour, and xanthan gum. Gluten-free flour blends mimicked viscoelastic properties of the gluten network and structural aspects of the gluten-rich dough. Gluten-free flour blends were found to be solid elastic-like behavior (G′ > G″). Gluten-free flour blends can be used in the preparation of baked products, such as bread.