| Titles |
|
English :
|
Utilization of millet flour in production of gluten free biscuits and cake
|
|
Arabic :
|
الإستفادة من دقيق الدخن فى إنتاج بسكويت وكيك خالى من الجلوتين
|
|
| Abstract |
This study aimed to produce healthy free gluten biscuits and cake from rice flour (RF) and
germinated millet flour (GMF). 100% rice flour was the control sample and substituted by 25,50 ,75and 100% germinated millet flour. The physical, chemical and sensory characteristics of biscuits andcake were evaluated. The results indicated that the substitution by GMF increased protein, fat, Ca , Fe,Zn, phenolic and flavonoid contents in the produced biscuits and cake and decreased theirantinutritional factors . The results also showed that the substitution by GMF significantly increasedspecific volume of cake than control sample. Results showed that the sensory characteristics of biscuitsand cake samples containing 50 % GMF were the most acceptable samples than other samples. Theresults cleared that the substitution by GMF decreased staling rate of cake samples than control sample.
|
| Publication year |
2016
|
| Pages |
1117-1127
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
فاطمه أحمد ندا
معهد بحوث تكنولوجيا الاغذيه
محمد رشاد يوسف
معهد بحوث تكنولوجيا الاغذيه
|
| Publication Type |
Journal
|