Impact of camel milk incorporation on proximate nutritional composition and overall quality of rice and buckwheat-based gluten-free bread

Abstract

Camel milk is high in proteins, vitamins, and minerals, and its use in gluten-free products can help to compensate for the loss of vital nutrients in wheat-based bread. This study aimed to examine how adding camel’s milk to gluten-free bread affects its overall quality. In this research we prepared four gluten-free rice and buckwheat-based bread formulations by adding different amounts of camel milk, C0 (100% water) as a control, C30 (30% camel milk:70% water), C60 (60% camel milk:40% water) and C90 (90% camel milk:10% water). Research results revealed that increasing camel milk percentage up to 90% boosted bread protein (14.05%), fat (5.66%), and ash (1.15%). In addition, it enhanced rheological characteristics, including peak viscosity (799 cP) and water absorption capacity (57.5%); however, it reduced dough stability (15.5 min) and the temperature at peak viscosity (83.2 °C). Hardness and chewiness were decreased, and cohesiveness was increased with the addition of camel milk. The color values L* decreased, whereas a* and b* increased and higher values for ΔE were observed for C90 which was 9.00. Higher sensory attributes were observed for bread C30 (30% camel milk:70% water). This study recommends that camel milk could increase the nutritive value, overall quality, and market attractiveness of gluten-free breads and similar products.