إعداد وتقييم أطعمة خالية من الجلوتين للناس ذو الحساسية ضد القمح

Abstract

This study was performed to prepare gluten-free cakes and crackers produced with different flours of rice, corn, and sweet lupin for celiac people and evaluate the effect of flours on chemical, physical and sensory cakes and crackers properties compare with control cakes and crackers made with wheat flour. Six cakes and crackers formulations were followed as: RF 1 (cake with 100% rice flour), CF 2 (cake with 100% corn flour), LF 3 (cake with 100% sweet lupin flour), RF 4 (crackers with 100% rice flour), CF 5 (crackers with 100% corn flour) and LF 6 (crackers with 100% sweet lupin flour). Control cake and crackers were used with 100% wheat flour. The cakes and crackers were characterized with chemical, physical, and sensory analysis. The results of the chemical composition of cake and crackers ingredients showed that the RF 1 and RF 4 the highest percentage of moisture, copper, and iron compare with other samples. While LF 3 and LF 6 contain maximum value of protein, fiber, fat, ash, phosphorus and potassium. The CF 2 and CF 5 showed the maximum of calcium and sodium. Cakes and crackers formulated with LF and RF displayed improved quality characteristics such as increased weight and volume but decreased the specific volume. The hedonic scale showed that the panelists preferred the LF cake and RF crackers (8.7 and 8.8 respectively) after WF cake and crackers. The overall assessment pointed that WF cake and crackers a greater acceptance by panelists, while gluten-free cakes and crackers are considered nice in the opinion of the panelists. Also, the sensory evaluation showed that using the corn flour in cakes and crackers caused lower acceptance by the panelists.