چکیده:
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 wereacceptable 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.