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Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

Article

Last updated: 01 Jan 2025

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Tags

Food Science and technology

Abstract

This study was aimed to prepare and evaluate some biscuit products as gluten free products (GFPs) for Celiac disease (CD) patient. Four biscuits including control and three treatments according to raw material content have been prepared. The control (100% wheat flour), B1 (45% yellow corn flour, 35% faba bean flour and 20% corn starch), B2 (45% broken rice flour, 35% chickpea flour and 20% corn starch) and B3 (45% sorghum flour, 35% lima bean flour and 20% corn starch). Chemical composition, mineral content, anti-nutritional factors in addition to sensory properties were evaluated. The results revealed that crude protein contents of different products were 8.29, 9.62, 7.52 and 8.18 g/100g for control, products B1, B2 and B3, respectively. Potassium was the predominant minerals especially in product (B2), which contained the highest contents of potassium (353.47 mg/100g) and sodium (32.71 mg/100g). Phytic acid was ranged from 17.53 to 100.53mg/100g and tannins were ranged from 5.04 to 10.90 mg/100g. Germination, boiling, drying of raw materials and backing process caused increased of protein digestibility, eliminated of anti-nutritional factors and enhanced sensory and nutritional quality. According to sensory evaluation all GFB products were improved significantly compared to control product.
 

DOI

10.21608/asejaiqjsae.2019.36524

Keywords

Gluten free products, Pretreatment of cereals and legumes, biscuits, Chemical composition, Sorghum, Broken rice, yellow corn, chickpea, Faba bean and lima bean

Authors

First Name

Hamid M.

Last Name

Ziena

MiddleName

-

Affiliation

Food and Dairy Science and Technology Dept., Faculty of Agriculture, Damanhur University.

Email

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City

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Orcid

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First Name

Shrief M.

Last Name

Shamsia

MiddleName

-

Affiliation

Food and Dairy Science and Technology Dept., Faculty of Agriculture, Damanhur University.

Email

-

City

-

Orcid

-

First Name

Saad A.

Last Name

Mahgoub

MiddleName

-

Affiliation

Crops Technology Research Dept. Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Email

-

City

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Orcid

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First Name

Mohamed A.

Last Name

Emara

MiddleName

-

Affiliation

Crops Technology Research Dept. Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

40

Article Issue

APRIL- JUNE

Related Issue

5258

Issue Date

2019-04-01

Receive Date

2019-05-25

Publish Date

2019-06-30

Page Start

340

Page End

346

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 40_Issue APRIL- JUNE_Pages 340-346.pdf

PDF . 461.0kB

Link

https://asejaiqjsae.journals.ekb.eg/article_36524.html

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https://asejaiqjsae.journals.ekb.eg/service?article_code=36524

Order

12

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Nutritious Biscuits for Celiac Patients: Effect of Different Cereals and Legumes Blends

Details

Type

Article

Created At

22 Jan 2023