Development of Gluten Free Doughnuts with Buckwheat and Sorghum
Authors
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School of Food Technology, JNTU, Kakinada – 530003, Andhra Pradesh ,IN
B. Ratna Kireeti
DOI:
https://doi.org/10.15613/fijrfn/2020/v7i1/203379Keywords:
Ash, Buckwheat, Cinnamon, Crude Fat, Doughnuts, Gluten Free, Gluten Intolerance, Kjeldahl, Moisture, Oil Frying, Proofing, Protein, Sorghum, Soxhlet.Abstract
The development of gluten free doughnuts were formulated by Buckwheat and Sorghum. Grinded flours of Sorghum and Buckwheat were used. Nutrient profile of each ingredient was observed and various ratios such as 30:70, 40:60, 50:50, and 60:40 were studied. Among which 60:40 had better texture and taste that led to a positive result, which shows that the increase in Buckwheat content led to better quality of doughnuts. Buckwheat was taken as a replacement for wheat to meet the physical properties of wheat. Sorghum is taken along with Buckwheat to improve its nutritional properties. Doughnuts were developed by oil frying the fermented, proofed and shape formed dough at a temperature of 170â°C. Chemical analysis was conducted and recorded. Based on sensory evaluation, doughnuts made of 60:40 ratio was liked very much on 9 point hedonic scale having more acceptance.
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