Preparation and evaluation of free gluten bakery products by using germinated quinoa. | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 8, Volume 53, Issue 1 - Serial Number 4, 2015, Page 69-87 PDF (573.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2015.109791 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| The aim of this study is to enhance gluten-free bakery products by using germinated quinoa in order to create the best suitable product with baked and sensory characteristics similar to those of wheat flour for celiac disease. The rice flour which usually used in such baked was replaced by using, germinated quinoa flour at replacement levels (25, 50 and 75%) with using mixture of potato puree, corn starch a constant level of formula compared to the control sample for production gluten-free bakery products (i.e. date bars pies, cracker and biscuit).All produced products were evaluated chemically, organolyptically, physically and economically. The obtained data showed that by increasing the substation levels of germinated quinoa in gluten-free bakery products formulas were increase the protein, fat, ash, dietary fiber , minerals content (i.e., Iron, zinc, calcium , magnesium , potassium, cupper and phosphors) ,vitamins contents( i.e., Thiamin B1, Riboflavin B2, Foliate B9, A and E). This must be due to the higher contents of these components in germinated quinoa flour compared to the used rice flour with mixture of potato puree and corn starch. On the other hand a slight decrease occurred in the content of carbohydrates and calories in previous bakery products compared with the control. Gluten free date bars pies and biscuit had acceptance (very good) at substitution levels 25 and 50 %, while at 75% had less acceptance (good). Cracker had acceptance (very good) at substitution level 75%. Physical evaluation showed that, specific volume slight decreased by increasing substitution levels of germinated quinoa flour in all gluten-free bakery products. All previous products showed a slight increase in the values of both the moisture and weight compared with the control. All the previous types of bakery products supplemented with germinated quinoa flour were the highest in contribute of most of Recommended Dietary Allowances for protein, dietary fiber, mineral (i.e., iron, zinc, calcium, magnesium, potassium, cupper and phosphors) and vitamins for children and adults. The cost was increased with rate0.33 to 21.18%. The result of this study recommended the integration of germinated quinoa flour with rice flour for the manufacturing of high nutritional value of gluten-free bakery product for celiac disease. | ||||
| Keywords | ||||
| gluten-free bakery products; germinated quinoa flour; rice flour; potato puree; corn starch | ||||
|
Statistics Article View: 182 PDF Download: 228 |
||||
