The evaluation of some gluten-free and casein-free products fortified with flaxseed

Abstract EN

Autism is a neurological disorder of behavior and the ability to socialize with its influence clearly increasing over the past decades.

Autism disorders (ASD) affect more the percent of children who are not apparent in the behavior before the age of three years.

Genetics have a major role in the etiology of autism, in conjunction with the early environmental factors of growth.

Epidemiological studies indicated that the environmental factors they are exposed to.

This study was amid to assessment the effect of adding flaxseed to the biscuits and enabling a group of 35 children to work 50% female methodology and 50% mals.

The study found Chemical composition of flax seeds, chemical composition of biscuit, Antinutritional materials content of flaxseeds and sensory evaluation of the biscuits.

The obtained results indicated that the moisture, protein, fat, fiber, ash, carbohydrates and energy value contents of flax seeds as dry weight (DW) were 6.50, 24.40, 35.12, 3.15, 2.63, 28.20 % and 526.48, respectively.

The obtained results indicated that the water, protein, fat, ash, fiber, and carbohydrates contents of the product were 5.60, 22.

, 18.35, 6.00, 38.00% and 10.05 Kcal/100g, respectively antinutritional materials content of flax seeds, obvious that IT contain tannins, phytates and oxalate.

The mean values were 118.24, 225.16 and 16.20 mg/100g, respectively The values of Appearance were 10% , 40% , 30% and 20% for moderetly attractive, attractive matches photo, unappetizing and unattractive and the values for taste and flavor were flavorful 20% , acceptable 30% , off flavor 20% and flavor did not appeal to me 20% , texture/rating was 100% for off texture, Aroma/smell were 20% for acceptable aroma, 60% for aroma is not appealing and 20% for unappetizing aroma.

And overall acceptability were 80% for moderately unacceptable and 20% for unacceptably.