The use of corn flour, chia and quinoa powders in preparing gluten-free products for celiac patients

Document Type : Original Article

Authors

1 Home Economics Dept., Faculty of Specific Education, Minia University

2 Department of Home Economics, Faculty of Specific Education, Minia University

3 Specific Education Minia University

Abstract

This study aims to prepar sablé bisscuit and cake for celiac disease patiant by replacement 10%, 20% of corn flour) CF( with quinoa (QP) and chia (ChP( powders. Results were indicated that (ChP( had recorded high percentage of protein, fiber and ash content 16.11, 9.03 and 3.42 %, respectively, than)CF( and (QP), fat content in ChP was (33.98%) more than 8 times of CF (3.97%), also data indicated that (QP ) had highst conten of mineral such as K, Ca, Mg, P and Zn (772, 578, 201, 563 and 7.45) respectively. The nutritional evaluations of CF, QP and ChP were investigated, ChP was recorded the highest content of energy 479.86 Kcal/100g, compared with CF and QP. The consumption of 100 g of ChP will cover 16.55 % of daily requirement of adult man in energy; while taking the same amount of CF or QP will almost cover 12 % of recommend daily allowance (RDA) of adult man in energy. Also, QP and ChP were recorded the high content of total phenol (2012.34 and 1894.35 mg GAE/100g dw, respectively), whil the lower content was found in CF (271.65 mg GAE/100g, dw). Furthermore, results were appeared significantly improving the sensory characteristic of sablé biscuit and cake especially formulas (90%CF + QP 10%) and (80%CF + QP 20%). The Study recommend use pseudocereal such chia and qenua to prepare new food with high nutritional value for gluten intolerant and celiac disease

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