Akademik Veri Yönetim Sistemi
Karadeniz Fen Bilimleri Dergisi (The Black Sea Journal of Sciences), cilt.9, ss.406-427, 2019 (Hakemli Üniversite Dergisi)
The purpose of this work was to evaluate the some chemical, physical, textural and sensorial quality of frozen partbaked gluten-free breads (FPB-GFB) which contain different amounts of quinoa flour (5%, 10%, 20% and 30%) after
frozen storage 0, 5, 10, 15, 30 and 45 days. 53.15% rice flour, 24.53% chickpea flour, 12.32% potato starch, 5% corn
flour and 5% corn starch mixture were used as gluten-free flour formulation. According to the obtained results; The
addition of quinoa flour did not affect the protein and total dietary fiber content of FPB-GFB, but increased their
moisture, ash, calcium (Ca), magnesium (Mg) and phosphorus (P) amounts and increased textural properties such as
firmness, gumminess and chewiness. Among crumb color parameters of FPB-GFB, while brightness (L *) decrease,
redness (a *) increased, yellowness (b *) did not showed an important change. Firmness and gumminess of FPB-GFB
increased whereas springiness and resilience were decreased during frozen storage. There was no significant change in
color values with frozen storage.According to sensorial scores; the addition of quinoa flour and part-baking and frozen
storage process had a positive effect on the acceptability of gluten-free breads. As a result, it was found that addition of
quinoa flour up to 30% level was suitable and gluten-free breads could be partially cooked and stored for up to 45 days.