Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread

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Abstract
A response surface methodology based on Box–Behnken design was deployed to optimize gluten–free bread formulation based on rice flour. Roselle seed powder (15, 25 and 35%), egg white powder (10, 20 and 30%) and xanthan gum (0.5, 0.75 and 1%) were selected as independent variables. The purpose of the optimization was to achieve maximum porosity and sensory properties as well as minimum hardness of bread samples. The results showed that the Roselle seed and egg white powders had a significant effect (p ≤ 0.05) on hardness, porosity and sensory characteristics of bread. However, xanthan gum did not show a significant effect (p > 0.05) on sensory properties. The design revealed the optimum formulation for gluten-free rice bread with low crumb firmness and improved porosity and sensory values by using 0.73, 30 and 25% of xanthan gum, Roselle seed and egg white powders, respectively. In addition, the optimized gluten–free bread showed higher nutritional properties in terms of total protein, ash, oil and fiber contents as well as lower staling rate compared to the control.

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