Hydrocolloid effect on Joha rice pancake dough rheology and sensory evaluation by fuzzy logic

Abstract

In the present investigation deep fat fried product, gluten free pan cake was formulated using joha rice flour and hydrocolloids namely gum arabica and xanthan gum at a temperature of 180 °C. Four different pancake were prepared and the formulations were labelled as $J{P}_1$, $J{P}_2$, $J{P}_3,\text{and}J{P}_4$ with 0 % hydrocolloid as $J{P}_1$, 10 % xanthan gum as $J{P}_2$, 10 % gum arabica as $J{P}_3$, and 5 % gum arabica and 5 % xanthan gum as $J{P}_4$. The prepared dough samples were studied for dynamic rheological properties. Based on the viscoelastic study, the dough samples were solid elastic in nature signified by the higher storage modulus values than loss modulus values at a specific frequency. Addition of hydrocolloid increased the values of dynamic viscosity parameters storage modulus and loss modulus. The power law was observed to be appropriate model for predicting the storage modulus and loss modulus according to the frequency with $R^2$ value higher than 0.986, ${\chi }^2$ less than 2.85 and RMSE less than $0.5\times {10}^{-3}$. The storage modulus power law model parameters $K^{\prime }$ and $n^{\prime }$ were found to be in the range of 676.265 - 15,531.413 $\text{Pa}.s^{n^{\prime }}$ and 0.234 - 0.388, respectively. The loss modulus power law model parameters $K^{″}$ and $n^{″}$ were determined to be in the range of 386.489 - 5845.243 $\text{Pa}.s^{n^{″}}$and 0.341 - 0.420, respectively. The formed pancakes were ranked by fuzzy logic approach where the sample containing both the hydrocolloids was most preferred as compared to other three pancakes. For the quality attributes in general taste was highly preferred attribute followed by texture, flavour and appearance. According to the findings, Joha rice in combination with hydrocolloid is a viable material for substituting wheat flour in the formulation of gluten-free pancakes.