| Titles |
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English :
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Evaluation of Free Gluten Biscuits Substituted with Quinoa and Jerusalem Artichoke Flours as Functional Foods
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Arabic :
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تقييم البسكويت الخالي من الجلوتين المستبدل بدقيق الكينوا والطرطوفة كأغذية وظيفية
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| Abstract |
This study aimed to develop gluten-free biscuits with enhanced nutritional value and taste, while reducing high-calorie ingredients, particularly sugar. Two formulations have been devised to create biscuits customized for people with gluten allergies. Corn flour has been replaced with chickpea flour at a consistent rate of 20% to boost nutritional value with its high protein content. Furthermore, quinoa flour (QF) has been added in different quantities (20%–40%) for its protein richness (14.87%) and amino acid content. Another option suggests using Jerusalem artichoke (JAF) flour, used as a sugar substitute, as it is known for its health benefits and high inulin content. It has been integrated into biscuit formulations at levels from 20% and 40%. Both formulations have also undergone a reduction in sugar content of 15% and 30%. The chemical properties and phytochemical content of the raw materials were evaluated. Jerusalem artichoke flour (JAF) exhibited the highest antioxidant activity (92.02%). The addition of QF to biscuits increased pro tein content with higher replacement rates, as well as fiber content and mineral levels. JAF was thoroughly examined in two specific formulations as a partial sugar substitute. The inclusion of JAF caused minimal changes in physical properties, and sensory evaluations indicated satisfactory results, especially for biscuits containing up to 40% QF. Furthermore, incorporating 20% JAF allowed for a 30% sugar reduction without affecting flavor. Additionally, the QF-containing supplemented biscuits had a reasonably high essential amino acid balance, indicating that they may help children with celiac disease consume more amino acids.
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| Publication year |
2024
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| Pages |
16-34
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Food Technology Research Journal.:.
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| Author(s) from ARC |
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| External authors (outside ARC) |
نجلاء شديد
قسم تكنولوجيا الأغذية، معهد بحوث الصناعات الغذائية والتغذية، المركز القومي للبحوث
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| Publication Type |
Journal
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