Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 15, Volume 61, Issue 1, March 2023, Page 119-126 PDF (1.13 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2023.299587 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Eman Gamal Yaseen 
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| Department of Food science Faculty of Agriculture Moshtohor | ||||
| Abstract | ||||
| Celiac disease is a common systemic disease related to a permanent intolerance to gluten and is often associated with different autoimmune and neurological diseases. Its mean prevalence in the general population is 1-2% worldwide .Cake and cupcakes are the most popular bakery products, thus, the current study aimed to produce functional gluten free cupcake from yellow corn flour and rice flour as well fortified with quinoa flour at 25 and 50%. Physical, chemical and sensory evaluations of gluten free cupcake were performed. Results revealed that, free gluten cupcake produced with quinoa flour had a high content of protein, ash, fat and fiber compared to control1( 100% yellow corn flour) and control 2(100% rice flour). gluten Free cupcake produced from quinoa flour was good source of K, Ca, Mg, Fe and Zn compared to control samples. Sensory response showed that highly acceptable of gluten free cup cake with 25 and 50% quinoa flour. Results demonstrated that quinoa flour is considered as an important material for production highly quality bakery goods. | ||||
| Keywords | ||||
| gluten free cupcake; celiac disease; Quinoa flour; corn flour; rice flour; physical and chemical properties | ||||
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