Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #242237
Title: Sweet potato in gluten-free pancakes.

Author
item Shih, Frederick

Submitted to: U.S. Sweet Potato Council, Inc.
Publication Type: Review Article
Publication Acceptance Date: 4/15/2008
Publication Date: 6/15/2008
Citation: Shih, F.F. 2008. Sweet potato in gluten-free pancakes. U.S. Sweet Potato Council, Inc. 2-Summer 2008.

Interpretive Summary:

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. At 40% sweet potato, the apparent viscosity became comparable to that of the traditional wheat pancake batter. 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. Nutritional properties of the rice-sweet potato pancakes, such as, protein content, dietary fiber, total carbohydrate, and calories, were generally comparable to those of their wheat counterpart. The only significant difference was in the beta-carotene content, which increased from 5.2 to 236.1 'g/g when sweet potato flour was incorporated from 0 to 40% into the rice pancake formulation.