ENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR

Functional foods (e.g., gluten-free (GF)) products need continuous improvements in quality characteristics. Generally, GF like rice bread (RB) are found to be nutritionally poor when compared gluten-containing ones. Moreover, due the absence of gluten, technological properties RB different from those wheat (WB). This study was conducted on gluten free (GFRB) for improving its chemical, physical, textural, sensorial properties, as well staling rate (SR) with adding sweet potato flour (SPF) and okra mucilage (OM) used novel hydrocolloid. Hence, results revealed that replacement levels (RF) by orange (OSPF) and/or white (WSPF) increased, content ash (0.82-2.13%) crude fibers (CF) (1.43-5.17%) while values protein (CP) (5.97-4.20%), total carbohydrates (TC) (86.42-81.43%), calories (412-381kcal/100g) decreased comparing prepared 100% RF. Concerning physical volume (BV) specific (SV) baking loss (BL) density (BD) were up 30% both types SPF vice versa ratios more than BV,SV, BD. In terms texture profile analysis (TPA), samples made RF replaced OSPF WSPF at exhibited minimum hardness (2.97 3.66 N), chewiness (10.95 11.22 mJ), gumminess (2.94 3.05 maximum resilience (0.96 0.91) springiness (3.72 3.67 mm) WSPF, respectively. However, superiority favor OSPF. Regarding SR, it is clear increasing substitution caused a decreasing trend SR until reached best ratio (0.080 0.087, respectively). Accordingly, current suggested ideal produce high-quality GFRB, where produced loaves had same sensory qualities bread.