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Pancake Mix
Our Role
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Today’s Task
What We did Today?
Event: Formulation of Gluten Free Pancake Mix
How I Felt Before Starting – Developing a Gluten Free Pancake
Developing a gluten-free pancake mix is a complex task that requires careful balancing of flavor release, color stability, and texture, while preserving the desired organoleptic properties of the selected ingredients. One of the primary challenges I have faced is the selection of suitable plant-based flours that can mimic the functional properties of gluten, providing structure and taste without adversely affecting taste or mouthfeel. Additionally, I have considered precise control over processing parameters such as mixing, hydration, and cooking conditions to maintain consistent texture and prevent undesirable changes. Achieving this balance demands a holistic approach that integrates ingredient functionality, nutritional optimization, and sensory quality, ensuring the final product is both appealing to consumers and compliant with clean-label standards.
🧪 What We Did Today
Product Development Plan – Formulation of Gluten Free Pancake
The task required following key phases:
- Selection and preparation of raw materials to create a functional base.
- Product development and processing to achieve desired texture, flavor, and functionality.
- Evaluation & optimization of sensory, nutritional, and stability parameters and refining the formulation.
Key Steps Followed Today:
- Plant pulp (post milk extraction using blender or mixer) was dried via oven, vacuum, sun, or freeze drying, targeting less than 5% moisture for shelf stability.
- The dried content was grounded and sieved to obtain fine flour with uniform and powdery consistency.
- Fresh coconut meat was grated, pressed or blended to extract coconut milk (rich in oil, proteins, and water).
- The milk was filtered, pasteurized, and homogenized to evenly disperse fat.
- The homogenized coconut milk was mixed with carrier agents (e.g., maltodextrin) and spray dried at controlled temperatures, producing a fine, instantized powder suitable for quick rehydration.
- Plant-based flour, coconut milk powder, natural sweetener, ground seeds, and citrus fibre were combined in a large mixer or blending bowl.
- They were mixed thoroughly using whisk or mechanical mixer to ensure an even distribution (especially important for fiber and sugar, which can clump or segregate).
- Flowing or anticaking agent (optional) can also be added along with the other ingredients.
- Sieved to obtain desired particle size.
The final products were packed under aseptic condition in air tight containers (PET bottles) and resealable zipper packs for convenience.
📚 What I Learned?
Observations & Learnings
- Including fibre and grounded seeds improved nutritional value but affects hydration; ratios must be optimized.
- Observed that spray-dried coconut milk powder supports texture and flavor in the absence of dairy.
- Consistent particle size and low moisture improved reconstitution and increased shelf life.
- Functional evaluation (hydration, batter spread, cooking) is as critical as sensory testing for gluten-free premixes.
Outcome
- Nutritional Profile: Fibre ↑ 15%
- Organoleptic Evaluation (9-point scale):
- Appearance: 7.8
- Flavor: 7.6
- Mouthfeel: 7.5
- Overall acceptability: 7.5
- Shelf-Life: Unopened pack can hold upto 10 months. Opened pack should be stored in an air tight container and should be used before 5 months.
What Went Well
- The dry pancake mixes with plant-based flour, coconut milk powder, natural sweetener, seeds, and citrus fiber had good stability and shelf life due to the low moisture content of the dry ingredients, enabling long-term storage.
- The blend of plant-based ingredients and grounded seeds created a nutritionally balanced premix with good fiber, protein, and natural sweetness that can be quickly hydrated to produce a consistent batter with minimal preparation effort.
⚠️ What Could Be Improved
- Could have explored other flours like rice flour, buckwheat, sorghum, or a blend to replicate the texture, mouthfeel, and taste of traditional gluten-containing flours.
- Could have adjusted the proportions of flour, binders, and liquids to achieve the desired batter consistency, pancake texture, and flavor profile.
- Particle size could have been further minimized to eliminate clumping and avoid partial hydration during reconstitution.
- The product’s final colour is cream-white which could be further enhanced by adding adding natural colourants or fruit extracts for visual appeal and consumer acceptability.
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Project Code:24FRL-BEV-NPD 4577-01
Name:Mohammad Hassan
Project Code:24-FRL-FOD-NPD-2462-02
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Name: Harshad
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