Chemical and functional properties of free-gluten biscuit making from corn, quinoa and millet flours | ||||
| African Journal of Biological Sciences | ||||
| Article 19, Volume 15, Issue 1, 2019, Page 235-252 PDF (444.16 K) | ||||
| DOI: 10.21608/ajbs.2019.192981 | ||||
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| Authors | ||||
Samah M. Ismael  1; Sahar S. A. Soltan2; Hoda M.H. Ahmed2; Reda A. Mohamed1; Mahmoud A. El-Wakeel3
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| 1Home Economic Dept., Faculty of Specific Education, Ain Shams Univ., Cairo, Egypt | ||||
| 2Home Economic Dept., Faculty of Specific Education, Fayoum Univ., Fayoum, Egypt | ||||
| 3Food science Dept., Faculty of Agriculture, Bani-Suef Univ., Bani-Suef 62511, Egypt | ||||
| Abstract | ||||
| The present study was carried out to evaluate the chemical and functional properties of gluten-free biscuit formulation and their relation to final product quality making from different ratios of corn , quinoa and millet flours. The result showed that quinoa seeds contained acceptable range of saponin. Washing and soaking processes succeeded to reduce saponin content from 0.035% to 0.022%. Corn flour had higher percentage of moisture (6.86%) than quinoa (5.41%) and millet (4.87%). The highest percentage of fat was 9.72% in corn followed by millet 7.9% and quinoa 6.55%. Quinoa and millet are worthy of consideration as an important grain source of protein being 15.10 and 12.50% in dry matter, respectively, while it was 9.20% in corn. Millet and quinoa had high percentage of crude fibers (4.28% and 3.94%, respectively) as compared to corn (2.76%). Starch content as an important part in carbohydrate was 41.29% in corn, 46.97% in quinoa, and 43.85% in millet. Millet generally contains significant amounts of essential amino acids particularly the sulphur containing amino acids methionnine and cycsteine (2.87 and 3.60, respectively) compared to quinoa and corn. Quinoa is a good source of minerals iron (4.47), calcium (82.78), magnesium (169.55) and potassium (1508.64 mg/100g). Vitamins soluble in fat (Vit. A and Vit. E) were found to be the highest ratio in corn followed by quinoa then millet. Results also revealed that water holding capacity (WHC) was increased in (quinoa+corn) followed by millet. Corn with millet and quinoa increased wettability actions while, quinoa + millet recorded the lowest values. Also, increasing the level of corn flour increased sensory scores of biscuits for over all acceptability as seen in blended (25%Q +75% corn) followed by (75%Q +25%C) and it was 74.3±9.6 and 71.4±8.6 respectively. Whereas, control biscuit (100% corn) sample had the highest value in all parameters and over all acceptability was (87.2±9.8) compared to other tested samples. In conclusion, addition of corn flour by each ratio to quinoa or millet recorded good values and satisfied acceptable about blended the three samples with each other. | ||||
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