Technological and sensory studies on gluten-free food products: applications on Cupcakes and Sable biscuits

Authors

1 Minia university - fuculty of specific education

2 Specific Education Minia University

3 Minia university - fuclty of spacific education

Abstract

With increasing the number of people with gluten sensitivities, need to increase the number of gluten-free products. Therefore, the current study aimed to prepare the cupcake and sablé biscuit from white corn flour (WCF) that replaced with different levels powder of chickpea split roasted (CSRP), red lentiel (RLP) and carrot (CP) at 10, 20 %. WCF were recorded the highest content of moisture 11.45% and carbohydrate 71.44. WCF blending with different levels of CP increase the percent of fiber from 2.94% to 3.93%. Substitution of 10, 20% of WCF with CSRP and RLP increasing levels of WCF protein and replacement with 20% of CSRP led to increase protein from 9.03 to 11.59%. Replacement WCF with CSRP, RLP and CP led to increas the levels of iron and replacement with 20% of RLP led to increase Fe from 2.67 to 3.86 mg. RLP (20%) has recorded highest value of total phenol 380.11mg GAE/100g, flavonoids 46.88 mg GAE/100g and antioxidant activity 42.78 compared with all sampls. Results appear significantly improved the sensory characteristic of sablé biscuit and cupcake especially formula mix at (20%). In conclusion, it can produce free-gluten cupcake and sablé biscuits by blend white corn flour by powder of chickpea, lentile or carrot at levels (10, 20%) to raise nutritional value and sensory propertie.

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