Development of Gluten-Free Corn Bread Enriched With Anchovy Flour Using TOPSIS Multi-Criteria Decision Method

Abstract

The gluten-free food market is increasing day by day due to health problems or consumer preferences. However, studies show that gluten-free bakery products are nutritionally inadequate and/or expensive, in general. In the study, it was aimed to develop a gluten-free bakery product based on cornbread by using anchovy, which is a cheap and quality protein, fat and mineral source. The first stage was the bread production; using anchovy flour (0-10-20-30-40%), mix of chard, leek and onion (0-20%), and xanthan gum (0-1.5%) as factors. Proximate, amino acid, fatty acid, mineral contents and color, textural and sensorial properties of bread samples were investigated. The best formulation was determined using TOPSIS multi-criteria decision method. It was determined that the protein, fat, essential amino acids like lysine and tryptophan, Omega-3 (EPA + DHA), Ca, Fe, K, P, Zn and Se contents of anchovy corn bread increased significantly compared to the control group. Sensorial and textural evaluations of gluten-free corn bread enriched with anchovy flour were also found to be highly acceptable. Seafoods such as anchovy have great potential in the enrichment of bakery products. The sample containing 40% anchovy flour, 20% vegetable mixture and 1.5% xanthan gum received the highest score from the TOPSIS evaluation.