Development of Gluten Free Dessert Pizza Dough Utilizing Sweet Potato Flour and White Rice Flour

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.