Utilization of millet for the preparation of high nutritional foods for gluten allergy Patients | ||||
| Journal of Sustainable Agricultural Sciences | ||||
| Article 1, Volume 48, Issue 1, March 2022, Page 1-8 PDF (783.13 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jsas.2021.105254.1320 | ||||
 View on SCiNiTO | ||||
| Author | ||||
elshahat gomaa 
| ||||
| معهد بحوث تکنولوجيا الأغذية بسخا | ||||
| Abstract | ||||
| The goal of this study was to create high-quality gluten-free biscuits. The chemical makeup composition, mineral components, and amino acids of the materials used were assessed using millet and chickpea flour in various amounts. By analyzing the chemical makeup composition of these mixtures for biscuits made of millet and chickpea flour and comparing them to biscuits produced solely of millet flour as a control sample, researchers were able to create mixes with various percentages of the substances under investigation. By studying the physical properties of gluten-free biscuits, the results showed an increase in length, width, thickness, spread ratio and hardness compared to biscuits prepared from millet flour only. The gluten-free biscuits made from millet flour and sham chickpeas scored the highest in evaluating the sensory properties, which included the color, texture, taste, smell and general acceptance . The research demonstrates the possibility of using millet in the production of high-quality gluten-free baked goods. | ||||
| Keywords | ||||
| Gluten; free; millet; flour; chickpea flour; Biscuits; Celiac; amino acids | ||||
|
Statistics Article View: 284 PDF Download: 137 |
||||
