Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes | ||
| Food Technology Research Journal | ||
| Volume 7, Issue 1, March 2025, Pages 44-61 PDF (747.28 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2025.353674.1138 | ||
| Authors | ||
| Hayat H. Abdelsatter* 1; Hanan, M.A. EL-Ghandour2; Nahed L. Zaki3 | ||
| 1Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 2Regional Center for Food and Feed, Agricultural Research Center, Giza, Egypt. | ||
| 3Experimental Kitchen Research unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| There is a growing consumer demand for functional gluten-free foods, as products containing gluten can trigger celiac disease in genetically susceptible individuals. This research aimed to develop a gluten-free flatbread with enhanced nutritional quality and functional properties. The flatbread was prepared using legume flour (lentil or chickpea) in combination with rice and corn flour. Sensory evaluation, chemical composition, and physical properties of various formulations were analyzed. The results showed that gluten-free flatbread made from 100% lentil or 100% chickpea had higher protein content compared to other formulations. The addition of chickpeas and lentils significantly reduced hardness while increasing springiness and resilience. Flatbreads made from 100% chickpea or 100% lentil remained fresher than those made from corn flour by the end of the storage period. The highest sensory scores were attributed to combinations of (50% lentil/rice), (50% chickpea/rice), (50% lentil/corn), and (50% chickpea/corn). The study also examined the effects of various legume/cereal blends on albino rats, focusing on Biological Value (BV), True Digestibility (TD), and Net Protein Utilization (NPU) of the flatbread formulations. The Biological Value (BV) of the recipes was notably high, with all exceeding 70%. The Protein Efficiency Ratio (PER) of the gluten-free flatbreads ranged between 2.37 and 3.0, surpassing the standard value of 2.5. The NPU values were significantly influenced by the proportion and quality of protein. In conclusion, it is possible to create gluten-free flatbreads with quality similar to conventional bread. | ||
| Keywords | ||
| Celiac disease; protein quality; legumes and cereals. albino rats | ||
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