PHYSICOCHEMICAL PROPERTIES OF GLUTEN‐FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS

Abstract

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 μ g/g when sweet potato flour was incorporated, from 0 to 40%, into the rice pancake formulation.