Development of gluten free biscuits utilizing fruits and starchy vegetable powders

Abstract

Gluten free biscuits, also suitable during fasting were developed utilizing different levels of fruits (water chestnut and makhana) and starchy vegetable (potato) powders. Biscuits were developed using creamery method and evaluated for physical properties, proximate composition, sensory characteristics and storability for 90 days at room temperature. Expansion in diameter of biscuits with different level of potato and makhana powder varied between 1.026 to 1.059 and 1.046 to 1.059, respectively as compared to 1.075 for biscuits prepared using water chestnut only. Breaking hardness and toughness of different biscuit was increased with increasing level of potato or makhana powder in flour blends and higher in potato powder incorporated biscuits. Whiteness (L values) of biscuits was decreased with increasing level of potato powder while a reverse trend was observed in case of makhana powder incorporated biscuits. Protein content in biscuits with makhana powder was higher than the biscuits prepared using potato powder in flour blends. Biscuits prepared using hundred percent water chestnut showed the maximum crude fibre content in them. Results indicated that gluten free biscuits for fasting people can be prepared using potato powder or makhana powder up to 50 % with water chestnut powder. The overall sensory acceptability of biscuits with makhana powder was better than for biscuits with potato powder with maximum overall acceptability scores for biscuits developed using 70:30 parts of water chestnut and makhana powders in flour blend, which were storable for 90 days period at room temperature.

Development of sweet potato flour based high protein and low calorie gluten free cookies

“…This could be prepared by replacing refined wheat flour with non wheat flour will be considered as functional cookies and various researchers developed functional cookies using alternative flour to wheat flour such as buckwheat, cassava, millets flour, pulses, quinoa flour etc. 4,5,6 Some consumers are gluten sensitive, researchers developed gluten free cookies from rice, corn, buckwheat and potato flour. 6,7 India is recognized as major producer of biscuit in the world and the bakery industry has been predictable to develop annually at the rate of 15-17%.…”

“…4,5,6 Some consumers are gluten sensitive, researchers developed gluten free cookies from rice, corn, buckwheat and potato flour. 6,7 India is recognized as major producer of biscuit in the world and the bakery industry has been predictable to develop annually at the rate of 15-17%. 8 Bakery products have huge number of consumers as liked by kids as well as adults, so it is best suitable choice to fulfill the nutritional requirement of consumers.…”

Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type

“…Sensory attributes evaluated were taste, color, texture, appearance, and acceptability (consumer preference) (Meilgaard et al, 2007). Hedonic scale was in the following sequence: like extremely-9, like very much-8, like moderately-7, like slightly-6, neither like nor dislike-5, dislike slightly-4, dislike moderately,-3, dislike very much-2, dislike extremely-1 (Mishra et al, 2015). All panelists were regular consumers of biscuits, water at room temperature was provided to rinse the mouth between evaluations.…”

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

“…Cookies are mostly liked as a snack food and could acts best vehicle for nutritional supplements.GF cookies were attempted by different researchers using nonwheat flours such as buckwheat flour, cassava flour, quinoa flour, etc. (Brito et al., 2015; Jisha & Padmaja, 2011; Mishra et al., 2015). Cookies suitable for person suffering from gluten sensitivity with additional health benefits are not much focused and there is need to develop GF cookies using ingredients having functional characteristics.…”