Gluten-free bakery products are regarded as low quality and poor nutritionally as minerals and dietary fiber. So, this search was investigated to study the effect of table sugar substitution by fruit flour as carob (Ceratonia siliqua L), doum (Hyphaenethebaica) and dates (Phoenix dactylifera L.) at 0, 10, 20 and 30 % on quality attributes of gluten-free fruit cake samples. The results of chemical composition showed that the moisture, protein, fat, ash and fiber contents were progressively increased, but carbohydrate content was decreased as the levels of substitution were increased. Additionally, mineral contents as magnesium, phosphor, potassium, calcium and iron were gradually increased. Besides, the moisture content was decreased by increasing the period of storage at room temperature. Moreover, the results of physical properties showed that the baking loss value was decreased, but volume, weight and density values were increased. Also, the results of sensory propertied showed that all fruit cake samples were acceptable. The fruit cake contained 30% date flour had the highest sensory scores compared to others. Finally, substitution table sugar by fruit flour as carob, doum and date can be improved the nutritional value, physical and sensory properties of gluten-free cake.

As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical  properties, integrating it into pan bread  may be  beneficial  to  human  health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate  compositions  of the pan bread were investigated in this study by partially replacing  wheat  flour (WF) with  CHIA  seeds  powder  (CSP) at  levels  of  3  percent, 6  percent, 9 percent, and 12 percent. The addition of CSP to pan bread  improved  the mineral content of the bread. With  only  a minor depreciation in bread  quality, CSP could  partially replace  WF  72 percent extraction in pan bread, increasing its nutritional value in terms of  fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan  bread   control. When compared  to  pan bread  without  CSP, the CSP  mixture  increased the mineral  content, essential  amino  acid  content, and nutritional   properties.

Gluten free rice cake samples were prepared by replacing white rice flour by white corn (Zea mays L) or sweet potato (Ipomoea batatas L.) flour at different levels. The chemical compositions, physical and sensory properties of cake samples were studied. The results showed that the moisture, protein, fat, ash and fiber contents were increased by increasing the substitution levels of white corn flour but the carbohydrate contents were decreased. Besides, the specific gravity values of cake batter and the baking loss values were decreased, but the specific volumes of the resultant cakes were increased. Furthermore, all sensory properties of cake samples were gradually increased but it was decreased in cake contained 67% and 83% white corn flour compared to other cake samples. Moreover, the results of the effect of increasing the levels of sweet potato flour on rice-sweet potato cake samples showed that the moisture, fat, ash and fiber contents were increased, but the protein and carbohydrate contents were decreased. The specific gravities of cake batter and the baking loss and specific volume values of the resultant cakes were decreased. As well, the sensory properties of the cakes showed that the taste, flavor, smoothness and overall acceptability values were increased. Also, the resultant cake contained 20% sweet potato had the lowest fungi counts compared to the other cakes. Generally, either replacing white corn or sweet potato flour with white rice flour can improve the nutritional value, physical and sensory properties of rice cake produced.

Gluten-free composite flour was prepared by substituting rice flour by chickpea or white corn at different levels. The chemical composition and physical properties were studied. Furthermore, the effect of different levels of water on pan bread quality were studied. The results showed that increasing the replacement levels of rice flour with chickpea or white corn, increased protein, fat and ash. Moreover, water or oil absorption capacity of both composite flours increased. Bulk density of rice-chickpea increased, but decreased in rice-white corn composite flour. In addition, the initial gelatination temperature of rice-chickpea composite flour increased, but decreased with rice-white corn. Moreover, the gelatinization temperature and maximum gelatinization of both types of composite flour decreased. Also, increasing levels of the used water lead to decreasing the baking loss of pan bread containing 20% chickpea and that contained 67% white corn and specific volume of pan bread containing 20% chickpea flour also gradually decreased, but increased in pan bread containing 67% corn. Regarding sensory properties, it improved in both types of pan bread, specially taste and odor. Generally, both chickpea and white corn replacing rice flour can improve the nutrition value and physical properties of composite flour. Also, increasing the water levels can improve the physical properties and some sensory properties of pan bread.