Preparation of Functional Foods Free of Gluten for Celiac Disease Patients | ||
| Journal of Sustainable Agricultural Sciences | ||
| Article 2, Volume 46, Issue 1, March 2020, Pages 13-24 PDF (1.3 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jsas.2019.19473.1185 | ||
| Authors | ||
| Elshahat Gomaa; GamaL Elhadidy* | ||
| 1Special Food and Nutrition Dep., 2Bread and Pasta Dep., Food Tech. Res. Inst., Agric. Res. Center, Egypt | ||
| Abstract | ||
| The present investigation was carried out to prepare gluten free biscuits and flat bread with high quality. The ingredients under this study were desi chickpea, rice flour, common beans and wheat flour72% extraction. Determined chemical composition of biscuits blends showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of desi chickpea or common beans flour. Biscuits in all blends gluten free had the highest value of calcium, sodium, potassium, iron and manganese compare with the biscuits made from wheat flour 72% extraction. Physical properties of gluten free biscuits decreased the length, width, thickness, volume, weight and spread ratio increased. Caloric values of biscuits in all treated blends were lower than control. Appearance and color increased with increasing the level of desi chickpea, common beans and rice flour. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all blends as increasing level of desi chickpea or common beans. Flat bread in all blends gluten free had the highest value of calcium, sodium, potassium, iron and manganese compare with the bread made from wheat flour 72% extraction. Sensory evaluation of flat bread revealed that blend 5 and blend 3 had high score of overall acceptability. | ||
| Keywords | ||
| Gluten; free; rice; flour; Desi chickpea; common; beans; Celiac | ||
|
Statistics Article View: 682 PDF Download: 673 |
||
