Physicochemical and Sensory Properties of Gluten-Free Yam (Dioscorea alata) Bread

¹ Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi, Indonesia
² Centre of Excellence on Bio-Geo Material and Energy (PUI BiGME), University of Jambi, Jambi, Indonesia
³ Program in Food Science and Technology, School of Food Industry, King Mongkut’s Institute of Technology, Bangkok, Thailand
⁴ Department of Chemical Engineering, Faculty Science and Technology, University of Jambi, Jambi, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The development of a gluten-free yam bread aims to support the diversity of food products and meet the needs of gluten-sensitive consumers. Purple yam (Dioscorea alata L.), which is rich in fiber and bioactive compounds, has the potential as a substitute ingredient that can improve the quality and nutritional value of gluten-free bread. This study was conducted to determine the effect of milk powder on the physicochemical and sensory properties of gluten-free yam bread. The sensory properties were evaluated by 25 semi-trained panelists using 5-point hedonic scales. A completely randomized design was applied using six concentrations of milk powder (0%, 2%, 4%, 6%, 8%, and 10%) and three replications. The results showed that the concentration of milk powder has a significant effect on two main quality attributes of bread: specific loaf volume and porosity. The gluten-free yam bread with 10% milk powder appeared to be of the highest quality, with a specific loaf volume of 2.20 cm³/g, slightly higher than that without milk powder. Although the higher milk powder concentration in bread formulation decreased both porosity and anthocyanin content, the sensory evaluations showed an increased hedonic value for aroma, texture, and taste. Based on these findings, the addition of 10% milk powder is recommended for gluten-free yam bread.