Technology Application and Biological Response of Prebiotic/Gluten-Free Snack Rolls Processed by Value-Added Composite Flour in Normal and Celiac-Diseased Rats
Mohamed, R., Abozed, S., Salama, M., Mohammed, D. (2023). Technology Application and Biological Response of Prebiotic/Gluten-Free Snack Rolls Processed by Value-Added Composite Flour in Normal and Celiac-Diseased Rats. EKB Journal Management System, 66(13), 1355-1371. doi: 10.21608/ejchem.2023.228533.8408
Rasha K Mohamed; Safaa Sayied Abozed; Manal Fathy Salama; Dina Mostafa Mohammed. "Technology Application and Biological Response of Prebiotic/Gluten-Free Snack Rolls Processed by Value-Added Composite Flour in Normal and Celiac-Diseased Rats". EKB Journal Management System, 66, 13, 2023, 1355-1371. doi: 10.21608/ejchem.2023.228533.8408
Mohamed, R., Abozed, S., Salama, M., Mohammed, D. (2023). 'Technology Application and Biological Response of Prebiotic/Gluten-Free Snack Rolls Processed by Value-Added Composite Flour in Normal and Celiac-Diseased Rats', EKB Journal Management System, 66(13), pp. 1355-1371. doi: 10.21608/ejchem.2023.228533.8408
Mohamed, R., Abozed, S., Salama, M., Mohammed, D. Technology Application and Biological Response of Prebiotic/Gluten-Free Snack Rolls Processed by Value-Added Composite Flour in Normal and Celiac-Diseased Rats. EKB Journal Management System, 2023; 66(13): 1355-1371. doi: 10.21608/ejchem.2023.228533.8408

Technology Application and Biological Response of Prebiotic/Gluten-Free Snack Rolls Processed by Value-Added Composite Flour in Normal and Celiac-Diseased Rats

Egyptian Journal of Chemistry
Volume 66, Issue 13, December 2023, Page 1355-1371  XML PDF (1.1 MB)
Document Type: Original Article
DOI: 10.21608/ejchem.2023.228533.8408
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Authors
Rasha K Mohamed1; Safaa Sayied Abozedorcid 1; Manal Fathy Salamaorcid 1; Dina Mostafa Mohammed email orcid 2
1Food Technology Department, National Research Centre, 12622, Dokki, Cairo, Egypt
2Nutrition and Food Science Department, National Research Centre, 12622, Dokki, Cairo, Egypt
Abstract
The aim of this study was to formulate novel snack rolls that are both prebiotic and gluten-free by incorporating value-added composite flours, including rice flour (RF), barley flour (BF), tiger nut flour (TF), and green banana flour (GBF), with the intention of enhancing the individuals with celiac disease. Physical properties, baking quality, sensory acceptability, and chemical properties were evaluated for the prebiotic formula (P) and prebiotic/gluten-free formula (P/GF). For the in vivo study, two different protocols were used: first protocol the rats were allocated into three distinct groups, each consisting of six rats: the normal control, group (1) fed on prebiotic formula, and group (2) fed on prebiotic/gluten-free formula. Second protocol concluded three groups of six rat pups, each selected for celiac disease induction, a normal control, a diseased group, and a treatment group fed on a prebiotic/gluten-free formula. Results proved that green bananas and tiger nut flours could have functional uses in the food industry and be applied as good ingredients for healthy food products. The biological findings revealed that both formulas improved the rats' health and can be effective in treating celiac disease. In conclusion, prebiotic and prebiotic/gluten-free formulas are considered safe and healthy for celiac disease patients.
Keywords
Biological Evaluation; Celiac Disease; Gliadin; Gluten-free; Health Snacks
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