Effect of replacing rice flour with quinoa, millet, chickpea and carob flours on nutritional and sensory properties of gluten-free biscuits

الملخص EN

Celiac disease affects human of all ages and is described by gluten intolerance, and the only treatment is a lifelong gluten-free diet.

this research was undertaken to investigate the effect of utilization of rice (RF), quinoa (QF), millet (MF), chickpea (CF) and carob flours (CRF) on the preparation of gluten-free biscuits in the following proportions 100: 0: 0: 0: 0 (control), 50: 50: 0: 0: 0 (B1), 40: 50: 0: 0: 10 (B2), 30: 50: 0: 20: 0 (B3), 20: 50: 0: 20: 10 (B4), 50: 0: 50: 0: 0 (B5), 40: 0: 50: 0: 10 (B6), 30: 0: 50: 20: 0 (B7), 20: 0: 50: 20: 10 (B8), 50: 25: 25: 0: 0 (B9), 40: 25: 25: 0: 10 (B10), 30: 25: 25: 20: 0 (B11) and 20: 25: 25: 20: 10 (B12), respectively.

the physicochemical parameters and sensory qualities of biscuits were studied.

current data clarified that CF contained the highest level of protein (22.80%) and fat (6.00%), while CRF contained the highest value of fiber (7.40%) and ash (3.40%) compared with other flours.

CF contained the highest level of P, K and Fe than other flours.

CRF contained the highest value of Ca and Zn, while the highest amount of Mg was estimated in QF comparing to other flours.

the substitution of RF with QF, MF, CF and CRF significantly improved (P ≤ 0.05) the nutritional profile of biscuits, as a result of the increase in protein, fat, ash and minerals.

the highest value of protein (13.25%), fiber (4.43%) and ash (2.44%) were recorded in sample (B4) comparing to control.

protein, fiber and ash values in (B4) were approximately 3-times, 8-times and 5-times, respectively, more than control biscuits.

minerals content significantly increased (p ≤ 0.05) in gluten-free biscuits than the control.

results proved that all gluten-free biscuits were acceptable by panelists.

diameter & thickness of biscuits did not record any significant effects (P ≤ 0.05) in all samples comparing to control.

the addition of MF significantly increased (p ≤ 0.05) the L * value of biscuits than control.

therefore, biscuits with QF, MF, CF and CRF can be recommended to be used for celiac patients.