Effect of enriched gluten free biscuits with chickpea flour or kareish cheese on chemical, nutritional value, physical and sensory properties

الملخص EN

The purpose of this research was to investigat the effect of substitutions chickpea flour or kareish cheese with rice flour at different levels (0, 2.5,5, 7.5, 10 and 12.5%) on chemical composition, nutritional evaluation, physical and sensory properties of gluten free sweet or salty biscuits.

The results showed that as a result of increasing the levels of substitutions of chickpea flour or kareish cheese, the moisture, protein, ash and fat were increased.

However carbohydrates contents were decreased compared to the other control samples on both types of biscuits.

So, the nutritional value of both biscuits were increased compared to the control samples.

Moreover, physical properties as the diameter of both biscuits were gradually decreased, but the thickness were increased.

Thus, spread ratio was decreased by increasing chickpea flour or kareish cheese.

Sweet biscuits with 10% chickpea flour had the best sensory properties compared other sweet biscuits samples.

Also, all salty biscuits had high sensory properties, but salty biscuits with 25% kareish cheese had the lowest properties compared to others.

So, It can be formed gluten free biscuits with high nutritional value and good quality properties by adding chickpea flour by small quantity or kareish cheese by medium quantity.