Motawei, A., Hussien, M., Yousef, E. (2022). Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients. Journal of Food and Dairy Sciences, 13(3), 41-45. doi: 10.21608/jfds.2022.131672.1045
Alzahraa M. Motawei; M. M. Hussien; Eman A. Yousef. "Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients". Journal of Food and Dairy Sciences, 13, 3, 2022, 41-45. doi: 10.21608/jfds.2022.131672.1045
Motawei, A., Hussien, M., Yousef, E. (2022). 'Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients', Journal of Food and Dairy Sciences, 13(3), pp. 41-45. doi: 10.21608/jfds.2022.131672.1045
Motawei, A., Hussien, M., Yousef, E. Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients. Journal of Food and Dairy Sciences, 2022; 13(3): 41-45. doi: 10.21608/jfds.2022.131672.1045
Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients
1Food Industries Dept. Fac. Of Agric. Mansoura Univ. Egypt
2Maritime Hospitality Center - Arab Academy for Science Technology and Maritime Transport- Egypt.
3Home Economic Department, Faculty of Specific Education, Kafrelsheikh University, Egypt.
Abstract
This study aimed to prepare gluten-free high quality biscuits for patients suffer from celiac. used flour instead of wheat flour, were quinoa, rice and chickpeas flours as well as basic other ingredients of biscuits. used blends were rice (B1), (B2 = Rice 50% + Quinoa 40% + Chickpea 10%), (B3 = Rice 50%+ Quinoa 30%+ Chickpea 20%), (B4=Rice 50%+ Quinoa 20%+ Chickpea 30%), (B3=Rice 50%+ Quinoa 10%+ Chickpea 40%), chemical analysis, minerals content, amino acids content of raw materials were determined. Chemical composition of biscuit blends showed that crude protein, ether extract, ash and fiber contents were higher in all samples prepared using quinoa flour, rice flour and chickpeas flour than those of rice flour only. Quinoa flour had higher percentage of leucine (8.60%), and phenylalanine (6.30%). chickpeas flour had higher percentage of lysine (7.80%), valine (5.50%). rice flour was higher in alanine, glycine and tryptophan content. Caloric values of biscuit blends B3, B4 and B5 contained quinoa flour, rice flour, chickpeas flour was lower than B1. Appearance, taste, odor and color of biscuits contained quinoa flour; rice flour and chickpeas flour have higher scores than biscuits from rice flour B1. While, all sensory properties of free gluten biscuits samples B2, B3, B4 and B5 prepared using quinoa flour, rice, and chickpeas flour (87.4%, 90.2%. 91.1% and 92.8%, respectively) were higher than biscuit prepared from rice flour B1(85.3%) overall. The biscuits are nutritionally convenient for celiac disease patients.
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