Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: May 20, 2005
Publication Date: July 14, 2005
Citation: Shih, F.F., Truong, V. 2005. Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours. Annual Meeting of the Institute of Food Technologists.
Gluten-free pancakes were prepared using rice flour, and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. The apparent viscosity of the pancake batter increased with increased sweet potato flour replacement. Texture properties of the cooked pancakes, such as, hardness and chewiness, generally increased with time after cooking; whereas, they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased with increased sweet potato flour in the pancake. Nutritional properties of the rice-sweet potato pancakes were generally comparable to those of their wheat counterpart. The only significant difference was in the increase in beta-carotene content when sweet potato flour was incorporated into the rice pancake formulation.