Eighth International Conference on Food Studies

Abstract

This study was performed to evaluate seven entries of rice cultivated in Iraqi Kurdistan region named, Khanaqin, Sharazur, Bazyan, Aqra, Darbanykan, Kalar, Banykelan to be alternative to wheat flour using four components of gluten free composite flour GFCF namely corn starch, potato, and fresh whole egg. And hydrocolloids like Xanthan gum, Carboxymethyl celluse, Sodium alginate, Inulin were used as a dietary fiber, also trans-glutaminase as a network formation, and water soluble of wheat bran extracted pentosans, were substituted in different ratios in preparing a Gluten Free Composite Flour GFCF. Determination the performance of local rice entries to improve their Specific Loaf Volume SLV value, showed that the Banykelan rice gave a higher value of SLV (1.97±0.01cm3/g). Among gums and dietary fiber, 1% Inulin played a good role in SLV improvement. According to hydrocolloids percentages used 1% CMC, 1.5% Na-alginate and 0.5% Xanthan had significantly (P≥ 0.05) higher effect compared with other percentages of studied gums. Results of Trans Glutaminase showed that 12.5 units had a significant higher effect on SLV (1.80 cm3/g). Substitution 25% of corn starch with millet flour at the same optimal percentage or rice flour, potato flour, and fresh egg, gave a higher value of SLV (2.03±0.05cm3/g). Gassing power results showed that the rice entry Kalar had significantly higher value of gassing power (122 ml of CO2). Amylograph values showed that there were differences among rice entries in hot and cold peak viscosity and gel set back which affect by amylase activity, damaged starch and amylose content. Farinograph results also emphasized that there were differences among rice entries in their response to Farinograph parameter which, Banykelan exceeded in most parameters especially Farinograph quality number (290).Xanthan, CMC, Pentosans and TG addition decreased Farinograph development time and quality number while, addition of sodium alginate increased stability time. Loaf sensory evaluation also affected by the local rice entries, Khanaqin obtained high scores.