Evaluation of a high nutrition value gluten free pan bread prepared

Consumer demands for healthy and convenient diet has led to development of a huge room for functional food ingredients. The objective of the present study undertaking to investigate the nutritional value, sensory characteristics of gluten free pan bread prepared red kidney beans, rice, sorghum, cassava, psyllium and doum fruit powder which is suitable to be incorporated into celiac disease diets. This investigation was carried out to study the possibility of utilization doum powders to improve the nutrition value in gluten free pan bread. Four formula levels of substitution 5% doum formula (1), 10%doum formula (2), 15% doum formula (3) and 20%doum formula (4) were used. Physico-chemical and sensorial analysis of different raw materials and formulas were done. The obtained results revealed that red kidney bean had the highest contents of protein (26.39) and cassava had the highest contents of carbohydrates 92.16%. The highest values of fat and fiber were noticed in the psyllium flour while ash content was in the doum powder. The protein, ash and crude fiber contents in 20% doum substituted (formula (4) were increased by 12.08 , 36.46 and 167.11% respectively in relative to the control (2) On the other hand, total carbohydrates content decreased in the same formula by 6.50%. It was noticed that increase the doum levels in the formulation, significantly (P ≤ 0.05) increased K, Ca, Na, Mg, Fe and Zn content in pan bread formulas compared to that of control. Specific volume was decreased in 20% doum (3.68 cm/g) in relative to the control sample (4.05 cm/g). It was also observed that with increasing the doum powder levels in the pan bread formula, hardness and chewiness were increased. Meanwhile, resilience, cohesiveness and springiness were decreased with increasing the doum levels in the pan bread formulae. Substitution of doum powder up to 10 % was acceptable by panelists. It could be concluded that consuming doum powder gluten free pan bread could provide children with part of their daily requirements of protein, fiber, calcium, iron and zinc in celiac diets.