Development of Rice Flour Bread Incorporating Hydrocolloids and Assessment of Proximate As Well as Sensorial Quality

Abstract

Rice is cultivated in Bangladesh throughout the year. Bangladesh is self-sufficient in term of growing rice. The growing number of celiac disease patients increases the demand of gluten-free goods. As there is no gluten present in rice flour, hydrocolloids such as Carboxymethyl cellulose (CMC), Xanthan gum, Psyllium Husk etc. are used to substitute the gluten. Bangladesh grown sufficient amount of rice every year, therefor the aim of this study was to develop rice flour bread using a combination of different hydrocolloids and analysis of its proximate and sensory quality. Two rice flour bread were developed incorporating different hydrocolloids and named as Sample 1 (CMC + xanthan gum) and Sample 2 (CMC + Psyllium husk). Then analyzed the breads both chemically for proximate composition and hedonic scale for sensorial acceptance. The protein content was 10.7% and 10.1% respectively in sample 1 and sample 2. There was no significant difference in terms of carbohydrate, fat, ash and crude fiber content for both of the samples. Sample 1 contained 1% lees moisture compared to sample 2. Participants mostly accepted all the sensory parameter such as color, flavor, taste and texture of sample 1. In terms of overall sensory quality, 63% participants like the sample 1 extremely where only 43% of them extremely liked the sample 2. There was no one who dislikes the bread made with rice flour incorporating different hydrocolloids.