摘要：Supplementation of composite gluten-free flour (CGFF) with functional food ingredients can be useful to improve its nutritional and health quality. In the present research, the chemical, functional, pasting, and syneresis characteristics of CGFF were studied. CGFF was prepared with different percentages of sweet potato flour (SPF), glutinous rice flour (GRF), button mushroom powder (BMP) and inulin. The xanthan gum (0.5 %) was added as a constant ingredient for all the blends. Addition of BMP to SPF-GRF increased ash (from 1.23 to 2.34 g/100 g), protein (from 5.24 to 11.74 g/100 g), fat (from 0.15 to 0.93 g/100 g), energy (from 345.71 to 350.77 kcal/100 g), and total dietary fibers (from 3.97 to 8.61 g/100 g) contents, while contents of moisture and carbohydrate decreased (from 12.53 to 11.13 g/100 g and 80.85 to 73.86 g/100 g), respectively. On the other hand, fortification of inulin led to reduces in moisture (from 12.53 to 11.07 g/100 g) and ash (from 1.23 to 0.11 g/100 g) contents, whereas carbohydrate, energy, and soluble dietary fibers increased (from 80.85 to 83.54 g/100 g, 345.71 to 355.93 kcal/100 g and 1.22 to 1.77 g/100 g), respectively. Essential and non-essential amino acids of samples containing BMP were higher than samples containing inulin. Moreover, supplementation of BMP increased macro, and micro-minerals, such as K, Ca, Mg, P, Fe and Cu, respectively. Water and oil absorption indexes, and solubility were improved as a result of BMP inclusion, while swelling power increased, and viscosity and syneresis of CGFF decreased with incorporation of inulin. It can be concluded that the incorporation of BMP and inulin improved the nutritional, functional, and syneresis properties of SPF-GRF, which can be utilized in the functional bakery products.
