Investigation of several quality properties of pancake made with menengic (Pistacia terebinthus L.) and black rice flour

In this research, gluten-free food product were developed with two-stage sensory analysis and various quality characteristics of the formulated pancake samples were analysed. In the first stage, black rice flour was substituted in various proportions (0, 20, 40, 60, 80, 100%) into the pancakes, and the most popular one was found to be the pancake with 100% black rice flour. In the second stage, the selected gluten-free pancake recipe was substituted with 0, 10, 20 and 30% roasted menengic (Pistacia terebinthus L.), and the most liked pancake sample was selected as pancake substituted with 30% menengic. After that, control pancake with wheat flour, gluten-free pancake with black rice flour and substituted with three concentration of menengic were examined for various quality parameters. Pancakes with 100% black rice flour and substituted with 10% menengic had similar physical properties with control samples. But it was observed that 20% and 30% substitution increased the diameter, spreading rate and specific volume of the pancakes, while the thickness and density decreased. Gluten-free pancake with black rice flour had lesser number but larger pores, however pores became smaller and numerous in the pancake with 30% menengic. Samples had lower moisture and higher ash content when black rice flour was substituted with menengic. The most different color were detected with the pancake containing 100% black rice flour. The gluten-free pancake without menengic were firmer, gummy and difficult to chew, however, it was again exhibited similar textural properties with the control pancake inclusing gluten by the substitution of menengic. Content of phenolics and antioxidant activity were increased up to 3 times in the pancake with 30% menengic substitute. Dietary fiber and fat content increase while protein and carbohydrates decrease in pancake samples with addition of menengic. The calorific value of the pancake was slightly increased with 30% menengic substitution. As a conclusion of this study, pancakes with black rice flour and 30% menengic can be consumed as an healthy alternative gluten-free breakfast products.