Development of Gluten Free Biscuit with A combination of Sweet Potato, Yellow Lentil and Safflower Flours | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 13, December 2023, Page 561-567 PDF (676.72 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2023.189572.7514 | ||||
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| Author | ||||
Fatma M. Saleh 
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| Food Science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Tanta, Egypt | ||||
| Abstract | ||||
| The free gluten biscuits are designed for those who have celiac disease, often known as gluten intolerance. The production of gluten-free goods can be done in two different methods: either by isolating the gluten from the grain or, in the case of bakery and pastry products, by substituting other forms of gluten-free flour for the grain flour. In this experiment, the flours used to make the gluten-free biscuits were safflower, yellow lentil, and sweet potato. By adjusting the ratio of the flours, four experimental versions—gluten-free biscuits—were produced. These varieties were designated A, B, C, and D. Different flour samples' estimated chemical composition and physical characteristics revealed an improvement in the physical characteristics relative to the control and an increase in the chemical components (wheat flour). By increasing safflower seed flour to 30% (D biscuit), the chemical makeup of free gluten and the amounts of the elements Zn, K, Fe, and Mg greatly increased (p˂0.05). According to statistical analysis, there was no discernible difference among the control and other gluten-free biscuit samples for the physical characteristics weight, volume, specific volume, thickness, and spread ratio. We concluded that, the sensory quality of free gluten biscuits can be unaffected by the addition of up to 30% safflower seed flour, 50% sweet potato flour, and 20% yellow lentil flour. | ||||
| Keywords | ||||
| Sweet potato; yellow lentil; safflower and free gluten biscuit | ||||
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