Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato | ||
| Journal of Food and Dairy Sciences | ||
| Article 6, Volume 11, Issue 1, January 2020, Pages 39-44 PDF (673.05 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2020.77977 | ||
| Author | ||
| Safaa A. Limam | ||
| Food Sci. and Tech., Dept., Fac. of Agric., Assiut Univ.,Assiut ,Eygpt. | ||
| Abstract | ||
| The present investigation was undertaken to study the preparation of gluten free biscuits from multi grains flour blend consists of rice (80%), maize (5%), and roasted chickpea (10%) as well as mashed roasted sweet potato (5%). These ratios of blend are constant and considered as control, while the Rice flour in other treatments was replacement with different ratio of quinoa flour (5, 10, 15 and 20%). The baked biscuits were evaluated for proximate composition, amino acid pattern, sensory attributes and calcium (Ca), iron (Fe), potassium (K) and zink (Zn) contents. The results showed that the substitution of rice flour with quinoa flour improved the biscuits nutritional value where, the protein, ash, Fe, Zn, Ca and K contents were increased. Likewise, amino acids values were increment except tyrosine and methionine, which didn’t affect by the replacement process, whereas the values of proline and valine were decreased. All samples of baked biscuits were acceptable and no differences were detected in the sensory characteristics on the hedonic scale in terms of, colour, texture, odor, taste, chewing and overall acceptability. | ||
| Keywords | ||
| Gluten free biscuit; rice; Quinoa; Sweet potato; Maize; Chickpea Minerals; Amino acids | ||
|
Statistics Article View: 387 PDF Download: 610 |
||
