Optimization of gluten-free bread using RSM (Design Expert) to study its textural and sensory properties

Abstract

The urgent need for gluten-free bread by Celiac disease patients and gluten-sensitive populations has spawned a new and emerging food industry to provide a substitute bread that is gluten-free. This study aims to provide an effective substitute bread using locally available indigenous crops like Jackfruit Seed and Flour (Artocarpus heterophyllus Lam) and Mapillai Samba Rice Flour (Bridegroom Oryza sativa L) as the key ingredients. Central Composite Rotatable Design of Response Surface Methodology was applied to study the overall comparative acceptability of the gluten-free bread. By adjusting ratios of the three main ingredients, 20 different composite flour formulations without gluten were used to make gluten-free bread. Textural qualities (hardness and springiness), loaf volume, colour value, and sensory quality were studied to find the best combination of the three key components for the creation of gluten-free bread. Such a viable and desirable product will have commercial implications