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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED PROCESSES FOR CUCUMBERS, CABBAGE, SWEETPOTATOES, AND PEPPERS TO MAKE HIGH-QUALITY, NUTRITIOUS PRODUCTS AND REDUCE POLLUTION

Location: Food Science Research

Title: Physicochemical properties of gluten-free pancakes from rice and sweet potato flours

Authors
item Shih, Frederick
item Truong, Van-Den
item Daigle, Kim

Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 15, 2005
Publication Date: February 1, 2006
Repository URL: http://hdl.handle.net/10113/44942
Citation: Shih, F.F., Truong, V., Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality. 29:97-107.

Technical Abstract: Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural 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, such as protein content, dietary fiber, total carbohydrate and calories were generally comparable with those of their wheat counterpart. The only significant difference was in the beta-carotene content, which increased from 5.2 to 236.1 µg/g when sweet potato flour was incorporated, from 0 to 40%, into the rice pancake formulation.

Last Modified: 4/20/2014
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