Celiac Disease (CD) is an immune-mediated disease in genetically susceptible individuals caused by intolerance to gluten protein in some cereals, resulting in mucosal inflammation, which causes malabsorption. An effective treatment for CD is a gluten-free diet that excludes cereals containing gluten. One of the most desirable wheat products is the cookie, which is considered suitable for all ages due to its low manufacturing cost, convenience, long shelf life and good eating quality. Therefore, the production of local, high quality and affordable gluten-free cookies was the main objective of this study in which lupine flour was used as a main wheat flour alternative. Eight gluten-free cookie flour blends were prepared: 100% Lupine Flour (AF), 50% lupine flour and 50% corn starch (BF), 40% lupine flour and 60% corn starch (CF), 30% lupine flour and 70% corn starch (DF), 30% lupine flour, 40% rice flour and 30% corn starch (EF), 30% lupine flour, 40% corn flour and corn starch 30% (FF), 20% lupine flour, 30% corn flour, 20% rice flour and 30% corn starch (GF) and 20% lupine flour, 30% rice flour, 20% corn flour and 30% corn starch (HF), with equal amounts of hydrocolloids (1.5% xanthan and 1.5% carrageenan) which were used as a functional gluten alternative, as well as a control sample with Wheat flour (WC). The chemical composition, physical characteristics and sensory evaluation of all treated flour blends and cookies were determined. The results of the chemical analysis indicated that corn and wheat flour were significantly (p≤0.05) higher in moisture content, while lupine flour had significantly (p≤0.05) higher contents of lipid, protein, fiber and ash. Starch significantly (p≤0.05) showed the highest carbohydrate content. The moisture of blend BC was significantly (p≤0.05) higher than all blends and blend AC was significantly (p≤0.05) higher in ash, protein, lipid and fiber content. The carbohydrate content of blend DC was significantly (p≤0.05) higher than the other blends, in which blend AC significantly (p≤0.05) contained the lowest amount. Physical analysis revealed that the spread factor of blend GC was significantly (p≤0.05) higher than the other blends, while blend CC significantly (p≤0.05) had the lowest value. The results of color measurements (L*, a* and b*) using a Milolat colorimeter revealed that the L* parameter had the highest value in the control sample WC, while the a* parameter was highest in blend AC and b* was highest in blend EC. The results of the sensory evaluation, judged by panelists, indicated that blend BC received the highest score in overall impression, while the control sample WC received the overall highest score in flavor and crust color, blend GC in overall color and the control sample WC in overall texture, blend AC in crust color, crumb color, hardness and after taste. Finally, blends BC and GC had the best acceptability compared to the control sample.

Lupin is nutritious type of legumes and its nutritional value could be increased by germination. Substitution of wheat flour (WF) with germinated lupin flour (GLF) at levels of 10–50% was investigated for their effects on the physiochemical and organoleptic properties of cookies. Ash, fiber, protein and lipid contents increased in GLF and germinated lupin cookies (GLC) as level of replacement increased. However, carbohydrates in WF and control cookies (CC) were higher than GLF and GLC. Physical analysis for cookies revealed that the spread factor values, weight and thickness increased with decreased in diameter as the levels of WF replacement increased. Organoleptic evaluation revealed that up to 50% substitution of WF with GLF produced acceptable cookies with significant differences between CC and GLC, while the most desirable treatment in overall impression, flavor and texture was GLC30. The study findings could be implicated to develop new healthy food products by using GLF. PRACTICAL APPLICATIONS Practically, it is possible to produce healthy and nutritionally adequate cookies that are rich in proteins to supply certain amino acids such as lysine and tryptophan, with long shelf life, and with good eating quality, by substituting wheat flour with germinated lupin flour to a 30% or even to a 40 or 50% level, with increasing the germination time to reduce the bitter taste, if any. Production of healthy cookies could be used as snack foods that are appropriate and appealing for schoolchildren who need more protein per unit body weight than adults, and could also be used as dieting foods for cancer and burn patients, as the nutritional composition of germinated lupin flour might have significant health benefits so as to consider it as a nutritious food.

No abstract

Gluten-free products are usually not fortified and are regularly prepared from refined flour and starch. Moreover, gluten-free products with high nutritional values are lacking in the market. The main objective of this study was to enhance the nutritional value of gluten-free cookies with inulin as a source of both prebiotics and fibre. Inulin was added at four levels (3.0, 3.5%, 4.0 and 4.5%) to the gluten-free cookie control formula (corn flour, corn starch, rice flour and lupine flour). Chemical, physical and sensory characteristics were determined. The results indicated that the addition of 3.0% inulin resulted in the highest protein, fat and ash content, while 4.0% inulin gave the highest moisture content. The total dietary fibre content increased with the inulin level, but the spread factor decreased with increasing inulin level. The sensory evaluation demonstrated that the addition of dietary fibre (inulin) at different concentrations did not compromise the sensory characteristics and incorporation of 4.0% inulin had satisfactory consumer acceptance. It was concluded that enhancing gluten-free cookies with a new fibrous prebiotic substance met the nutritional demands in relation to practical demand.

Coeliac disease (CD) is a common lifelong disorder with small bowel malabsorption and gluten intolerance. The only effective treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently, the cereal products designed to meet the requirements of CD patients, especially gluten-free bread, are scarce, of low quality and poor flavor. Therefore, preparation of high quality and affordable bread for coeliac patients was the main objective of this study. Three kinds of gluten-free bread were prepared, in which wheat flour was substituted with rice and corn flour at a ratio of 5:1, respectively. Gluten was substituted using different hydrocolloids: 1% xanthan and 1% carrageenan (Mix A), GFB A; 1% xanthan and 1% pectin (Mix B), GFB B; and 1% carrageenan and 1% pectin (Mix C), GFB C. These three types of bread were compared to control bread produced from wheat flour (WB). Sponge and dough method with some modifications was used to produce the bread samples with a developed formula (0.8% yeast, 4.0% sugar, 2% salt, 7.0% shortening, 2.0% non-fat dry milk, and 1% sodium stearoyl lactylate (SSL)). Determination of the chemical composition, rheological properties and physical characteristics, as well as sensory evaluation of the bread samples, was undertaken. Results showed that the moisture content of WB bread (control) was significantly lower than that of all types of gluten-free bread, and there was no significant difference in ash, protein, and lipid contents among the gluten-free bread samples. GFB A, GFB B and GFB C displayed no significant differences in their specific volumes. The sensory evaluation showed that GFB C received the lowest sensory evaluation score. Therefore, GFB A and GFB B were the best gluten-free samples.