Development and characterization of high protein and fiber gluten free bread formulations from egg white powder and resistant starch

Abstract

Gluten-free bread (GFB) is a specialized product designed to cater to individuals with celiac disease (CD). The products tend to possess unique textural and structural challenges due to the absence of gluten, leading to reduced consumer acceptability. This study aimed to develop high protein and fiber GFB using egg white powder (EWP) and resistant starch type IV (RS-4). A simple lattice design was used to generate five GFB formulations with varying ratios of EWP and RS-4 at 65:35, 67:33, 71:29, 75:25, and 79:21. GFBs were evaluated for physical properties, proximate composition, and sensory attributes. Results showed that higher EWP in GFB produced a lighter crust and crumb color, with greater hardness, springiness, and chewiness. Combinations of EWP and RS-4 enhanced GFB protein and fiber contents. GFB with 67 % EWP and 33 % RS-4 received the highest scores for texture and overall liking, and also qualified for nutritional claims, including “lower energy”, “fat free”, “high protein”, “high fiber”, and “low glycemic index”. This final product obtained an overall liking score of like moderately (6.94) with 79 % of the consumer acceptability and more than 50 % considered purchase the product due to its nutritional health benefits. The product also had a shelf-life of 2 days at 30 ± 2 °C. These findings highlight the potential of using egg white powder and resistant starch type 4 as functional ingredients to improve the nutritional value and glycemic response of gluten-free bread. However, optimal formulation ratios are essential to achieve desirable texture and consumer acceptability.