Quality evaluation and techno-economic feasibility study of Gluten free bread prepared with Buckwheat (Fagopyrum esculentum Moench) and Pearl millet (Pennisetum glaucum)

Abstract

The gluten free breads were prepared with nutritionally rich buckwheat and pearl millet flour to replace the refined wheat flour from the diet of celiac people. The breads from five different combinations with increasing proportion of buckwheat and pearl millet flour along with control (rice flour) were analyzed for its physico-chemical, textural, microbial and sensory parameters. The mean volume and specific volume of the formulated gluten free bread samples decreased with increasing portion of rice flour (220.86-166.30 Cm³ and 1.4-1.1 Cm^3/gm respectively). The moisture, carbohydrates and total energy decreased from (33.96-30.10% 86.24-73.85% and 408.11-362.13Kcal respectively) while proteins, fats, crude fibers and ash were increased (7.6-11.45, 1.2-3.8, 1.2-4.9 and 0.5-1.4% respectively) with the addition of buckwheat and pearl millet in the flour. The hardness of sample S00100 (93.2 g) was lowest in comparison with sample with pure buckwheat and pearl millet flour. The hardness increased with higher portion of buckwheat flour in the mixture. The chewiness (48.2 to 11.4 mJ.) and cohesiveness (1.9-0.9 g) showed decreasing trend with increasing buckwheat and pearl millet flour in the samples. The results of microbial as well as storage studies indicated that the breads are not shelf stable after 3 days of preparation. The overall organoleptic acceptability of sample with 30% buckwheat and pearl millet flour was found high (8.13). The total cost of production of the most accepted gluten free bread sample S3040 was 62.50 Rs/kg, which was found higher than control (56.25 Rs/kg).