The effect of elaeagnus angustifolia(oleaster) powder on physicochemical, textural and sensory properties of gluten free bread

Abstract

OleasterPowder can be used to enrich and improve the nutritional value of gluten-free baked products, which often have low fiber content, due to their desirable nutritional properties such as minerals, vitamins and rich in dietary fiber; therefore the aim of this study was to enrich gluten-free bread with OleasterPowder and create a new product with suitable texture and nutritional quality; for this purpose in this study, the effect of replacing of Oleaster Powder at levels 0-30% with gluten-free flours (chickpea flour, Rice flour and corn starch) on physicochemical, textural and sensory properties of gluten-free bread was evaluatedbased on response surface methodology (RSM)design.The results showed that by increasing the level of OleasterPowder moisture content, ash, fiber, antioxidant capacity,lightness (L*) and yellowness value (b*) of the samples significantly increased and the amount of fat, protein, carbohydrate, caloriesand redness (a*) of the samples decreased (p<0.05). Also the water activity was not affected by the factor (p>0.05).With increasing the level ofOleaster Powder, the firmnessandgumminessof breads increased significantly.On the other hand, at levels higher than 7.5% of Oleaster Powder, specific volume, cohesiveness and resilience of samples decreased and the loss weight of samples increased (p<0.05).In spite of increasing springiness and chewiness of samples with addition of Oleaster Powder, they were not statistically significant (p>0.05). According to sensory evaluation, the sample containing 7.5% Oleaster Powderhad a higher overall acceptance.Finally, the results showed that thesample enriched with 7.5% Oleaster Powder had desirable properties compared to other samples and can be used as a pragmatic raw material in the production of gluten-free breads with high and desirable nutritional value.