Improve nutritional and sensory characteristics quality of gluten free rice cookies using tiger nut (Cyperus esculentus) powder

Document Type : Original Article

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Home economics department- faculty of specific education- sohag university

Abstract

Cookies represent one of the most bakery products. These are an important food product consumed by children and adults as a snack in daily diet, This study aimed to produce healthy free gluten cookies from rice flour and tiger nut flour. 100% rice flour was the control sample and substituted by 20, 40 and 60 % of tiger nut flour. The chemical composition, amino acid, total phenolic compound and sensory characteristics of cookies were determined, the biological value and protein efficiency ratio was calculated, the results showed that increase in protein 6.16-6.62%, nitrogen 0.96-1.06%, ash 1.27-1.63%, calories 529.06-540.38, essential amino acid 361.12-404.15mg/g protein and phenolic compound 3.06-3.73mg GAE/g, decrease of carbohydrates 57.98-49.05% by increase tiger nut flour in cookies sample compered to control sample recorded 5.89%, 0.95%, 1.03%, 505.08 calorie, 339.33 mg/g protein and 2.69mg GAE/g respectively for each compound.

The sensory evaluation of tiger nuts cookies (all mixtures) were highly acceptable and having good sensory attributes.

Conclusion. The obtained results indicate that blends of rice flour and tigr nuts flour could be used for gluten free formulation, The organoleptic properties of tiger nut cookies found acceptable good sensory quality.

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