Optimizing the Making Conditions of Gluten Free Bread Based On Xanthan Gum, Potato Starch and Sorbitol
P. Xavier1, S.Elizabeth Amudhini Stephen2, Catherine Grace John J3, Bhavisha V4
1P. Xavier, Assistant Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
2S.Elizabeth Amudhini Stephen, Associate Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
3Catherine Grace John J., Assistant Professor, Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
4Bhavisha V, M. Tech. Student, Department of Food Processing and Engineering, Karunya Institute of Technology and Sciences, Coimbatore (Tamil Nadu), India.
Manuscript received on 18 June 2019 | Revised Manuscript received on 25 June 2019 | Manuscript published on 30 June 2019 | PP: 149-153 | Volume-8 Issue-5, June 2019 | Retrieval Number: E6881068519/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This work aims on the production conditions of gluten free bread (GFB)by adding potato starch, xanthan gum and sorbitol. Response surface methodology was performed to optimise the making conditions using independent variables (Xanthan gum, potato starch and Sorbitol) and responses (moisture content, firmness, loaf volume and baking time). The optimum formulation, determined from the study, contained20.6 g/100g of potato starch, 0.59 g/100g xanthan gum, 5.57 g/100g sorbitol.From this study, we can confirm that the production of gluten free bread is an innovative food source for gluten insensitive or tolerant consumers in India.
Keywords: Response Surface Methodology, Optimization, Xanthan Gum, Potato Starch, Sorbitol, Firmness, Loaf Volume, Gluten Free Bread And Coeliac Disease
Scope of the Article: Discrete Optimization