Effect of gluten-free flour on physical properties and quality characteristics of biscuits

Abstract

Celiac disease is an autoimmune disorder characterized by intolerance to gluten. So, the aim of this study is to produce gluten-free biscuits for individuals with gluten allergy. Biscuits of rice flour, corn, sorghum and the mixture were prepared with mix 1 rice and corn (1: 1), mix2rice and sorghum (1: 1) and mix 3 rice, corn and sorghum (1: 1: 1). Chemical composition of flour samples moisture; protein, fat, ashand fiber were measured under this study. In the prepared biscuit samples, physical properties (length, width, thickness, weight, volume and specific ratio), color characteristics and sensory properties were measured. Wheat flour recorded the highest value of protein (12.9%) follow up Sorghum flour recorded (10.8%). Sorghum flour was the high level fiber (6.50%) in all flour. Protein sedimentation (22.0%) was high in sorghum flour then mixtures (mix 1, mix 2 and mix 3) were recorded 20, 21, and 19% of gluten free flour but wheat flour (33.0%). Wheat flour was the lowest value of falling number (401 sec) this result was highest Alfa amylase enzyme and prefers of baking then mix 3 (434 sec)but highest falling number was the lowest in Alfa amylase enzyme corn flour (634 sec). Highest water absorption (57.0%) was observed in wheat flour followed by rice flour (54.4%) while mixturesfree gluten flour had the lowest water absorption (45.70%, 45.70%and 45.90%) mix1, mix 2, and mix 3 respectively. Corn biscuit recorded the high in whiteness (37.80%) then wheat flour (33.66%) and lowest value was mix 3(23.46 %). The mix 3 biscuit was high physical properties and over all acceptability for the panel test after wheat biscuit.