Rabie, M., Ghoneim, G., Youssif, M., Abo El-Maaty, M. (2024). Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders. Journal of Food and Dairy Sciences, 15(2), 37-45. doi: 10.21608/jfds.2024.260732.1144
M. M. A. Rabie; Gehan A. Ghoneim; M. R. G. Youssif; Mariam M. I. Abo El-Maaty. "Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders". Journal of Food and Dairy Sciences, 15, 2, 2024, 37-45. doi: 10.21608/jfds.2024.260732.1144
Rabie, M., Ghoneim, G., Youssif, M., Abo El-Maaty, M. (2024). 'Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders', Journal of Food and Dairy Sciences, 15(2), pp. 37-45. doi: 10.21608/jfds.2024.260732.1144
Rabie, M., Ghoneim, G., Youssif, M., Abo El-Maaty, M. Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders. Journal of Food and Dairy Sciences, 2024; 15(2): 37-45. doi: 10.21608/jfds.2024.260732.1144
Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders
1Food Indutries Department, Faculty of Agriculture, Mansoura University.
2Bread and Pasta Research Department, Food Technology Research Institute, Agriculture Research Centre, Giza, Egypt.
Abstract
Gluten-free corn biscuits were prepared from yellow corn flour and partially replaced by various levels (10, 20 and 30%) of sweet lupine and sweet potato powders. The proximate composition, minerals content, physical and sensory attributes of the prepared gluten-free biscuits was evaluated. The obtained data observed that, the water absorption and dough stability of yellow corn flour was gradually increased as the percentage of replacement with sweet lupine and sweet potato powders increased. On contrast, dough weakening was gradually decreased as the substitution level increased. Also, the blends of sweet potato and yellow corn flour had the most significant set-back values. On contrast, sweet lupine powder had the lower set-back values. The replacement of yellow corn flour with sweet lupine powder caused gradually increase in both of biscuits moisture, ash, protein, lipids, crude fibers and minerals levels as the level of replacement increased. Meanwhile, total carbohydrates content was gradually decreased as the level of replacement increased. Gradual increase in both of biscuits weight and spread ratio and gradual decrease in biscuits specific volume were observed by raising the proportion of replacement with sweet lupine and sweet potato powders in compare to control sample. Sensory results showed the levels of substitution with 20% sweet lupine and 10% sweet potato powders were the most preferable. Due to the lack of gluten, these studied biscuits can be suitable for celiac disease patients.
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