A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread

摘要

The purpose of this study was to investigate effect of additives premix (guar gum (0.8%), xanthan gum (0.3%), and glycerol mono-stearate (0.9%), surface coating (groundnut oil, ghee, and potassium sorbate solution), and storage temperatures (30 +/- 2 degrees C and 4 +/- 2 degrees C) on the staling kinetics of gluten-free flatbread (GFFB). Fuzzy mathematical approach was employed to select the surface coating for GFFB. Staling kinetic was monitored for control GFFB with/without additives and with/without groundnut oil surface coating at different storage temperatures for 192 h. The staling parameters such as moisture, tear force, water-soluble starch, total phenolic content, and antioxidant activity were studied. Staling kinetics in GFFB followed first-order kinetics. Staling rate was successfully retarded with the help of additives, oil coating on the surface of the flatbread during storage temperatures. GFFB prepared with additive premix followed by groundnut oil coating has fresh flatbread alike characteristics when stored at 4 +/- 2 degrees C for the period of 192 h.