Physicochemical properties and sensory evaluation of gluten-free rice egg roll with hydrocolloids addition

Abstract

The growing prevalence of gluten-intolerance disorder causes increasing demand for gluten-free products. This study was carried out to evaluate the quality parameters of gluten-free egg roll in terms of physical, chemical and sensory acceptability. Rice flour was utilized as a gluten-free source to replace wheat flour for the preparation of gluten-free egg roll. Hydrocolloids like carboxymethylcellulose (CMC) and xanthan gum were added at 0.4 g to enhance the quality characteristic of gluten-free egg roll made of rice flour. The results of proximate analyses revealed that the addition of hydrocolloids significantly (p<0.05) increased the moisture content, ash content, crude protein, crude fat, and total carbohydrate content of gluten-free egg roll compared to egg roll made of rice flour without hydrocolloids. The addition of hydrocolloids significantly (p<0.05) increased the lightness (L*) value, but egg roll added with xanthan gum significantly (p<0.05) decreased the a* and b* values. The inclusion of hydrocolloids did not have a significant effect on hardness, but egg roll added with xanthan gum significantly increased the fracture strength as compared to rice flour containing egg roll. Among the hydrocolloids, egg roll added with xanthan gum resulted in a significant improvement in overall acceptability. Thus, rice flour and hydrocolloid (i.e., xanthan gum) could be suitable ingredients in producing the best quality egg roll and could provide benefits to gluten intolerance patients.