Production and evaluation of gluten free biscuits as functional foods for celiac disease patients

Sharoba A.M., Abd El-Salam A.M., Hoda H. Hafez

Volume 20, Issue 3;
Pages: 203-214;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
In this study the utilization of Jerusalem artichoke which is the main rich source of inulin. Inulin is polysaccharide composed of fructo-oligosaccharides is of increasing interest as fat-replace, sweetener and clinical especially in reducing blood glucose attenuation as well as functional food additives so that, gluten-free biscuits were prepared for celiac disease with high blood glucose level. Corn flour and starch were used to produce gluten free biscuits with functional properties. In this study the dry Jerusalem artichoke were used to prepare biscuits using Jerusalem artichoke as replacement (25, 50, 75 and 100%) both of sugar and corn oil which were used in the production with the use of Jerusalem artichoke a reduction in flour was 15, 30, 45 and 60% in biscuits formula. Raw materials were analyzed for chemical properties. Also the produced biscuits were evaluated for physical, chemical, minerals content and sensory characteristics. The results indicated that the high level of inulin in Jerusalem artichoke which reached 73% (on dry weight basis). Protein, fiber, ash and minerals such as (Fe, Ca and Mg) contents were increased by increasing the replacing level of either sugar or corn oil by Jerusalem artichoke. Physical properties were no significant difference with control sample and sample which containing 25, 50 and 75% Jerusalem artichoke. There were no significant differences between control and biscuits made by substituting level up to 75% sugar and 75% corn oil. All samples containing Jerusalem artichoke powder were the best in providing recommended daily allowances (RDA) in protein , fiber and minerals such as ( Fe, Ca and Mg) for children 7-10 years) and adults (19-24years) for celiac disease
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