Abstract:
Gluten protein plays a major role in baked goods. Celiac disease (CD) is a systemic
condition mediated by the immune system. This study focused on developing gluten-free
pizza dough targeting for people with celiac disease. Xanthan gum and guar gum were
used as a replacement of gluten from flour composites. An online survey was conducted
to study the consumer awareness of gluten free foods and three flour composites were developed
by using sweet potato flour and rice flour with different ratios. Functional properties
such as results swelling capacity, solubility index, water absorption capacity, oil
absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability,
gelatinization temperature, least gelatinization concentration, bulk density and tapping
density, proximate composition, an particle size of the flour composites were studied and
the flour composite 03 was used for pizza development. Texture profile analysis, sensory
evaluation test, colour analysis, expansion value analysis and proximate composition
were done for pizza sample 342. A total of 387 individuals responded to the online survey,
55.44% were males and 26.42% are females. There are 66.06% of participants having
stated that they know about gluten free foods. According to functional properties of
flour composites, Flour composite 03 which contains 75% sweet potato flour and 25% rice
flour was used as the best flour composite for further developments. The flour composite
showed the following results swelling capacity (16.63 ml), solubility index (4.13%), water
absorption capacity (187.33%), oil absorption capacity (158.00 %), emulsion activity
(40.42%), emulsion stability (48.66%), foam capacity (18.31%), foam stability (9.16%),
gelatinization temperature (79.33◦C), least gelatinization concentration (0.30 gml-1),
bulk density (0.65 gml-1) and tapping density (0.68 gml-1). Whiteness index of flour
composite 03 is 68.18%. The 1% Xanthan gum added pizza (sample 342) was selected
as the best formulation through the sensory analysis results. The expansion value of
sample 342 is 57.14%. The proximate analysis of sample 342, composed of moisture
(3.87%), ash (3.55%), fat (8.55%), protein (9.81%) and fiber (5.48%). This pizza is
gluten free pizza and flour composite 03 have acceptable value for functional properties
of flour for bakery product developments.
