Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour

Abstract

Modified Sweet Potato Flour has been done by oxidation using H2O2 and irradiation. This flour was used to develop gluten free bread with addition Nuts (soy, mung bean, and red bean kidney) flour. The aim of this research was to determine the physicochemical, baking quality, and sensory evaluation of gluten free bread. Gluten Free Bread sample was compare with wheat flour and native sweet potato flour for the physicochemical (texture, color properties, proximate, and dietary fiber) and baking quality. The sensory evaluation was obtained only for the gluten free bread from modified sweet potato flour. Result showed that chemical properties bread made from modified sweet potato has higher moisture content, dietary fiber, moderate ash, and lower protein than wheat and native flour bread. The physic properties showed that the free gluten bread has higher hardness, springiness than wheat flour bread. The L color score of bread based modified sweet potato was not significantly different compare with wheat flour. Baking quality of the gluten free bread was lower than wheat flour. Sensory evaluation for the bread based on modified sweet potato with addition soybean flour showed the highest score for taste, aroma, color, and overall acceptance.