Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects chickpea flour (CF) psyllium (PSY) on GFB quality, acceptability, glycemic satiety indexes. The control bread was prepared with rice (RF) cassava starch (75:25). Replacing RF CF improved quality by yielding better loaf volume crumb texture, enhancing appearance, overall acceptability scores, no change flavor aroma scores. Likewise, double increase in protein, dietary fiber resistant contents obtained, reducing index, increasing satiety. PSY addition (5.5% weight basis) slightly changed physical properties did not impair compared control. However, combination positively influenced all parameters assessed thus promising alternative for nutrient content reduced response together appeal.