Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

Abstract

The purpose of this research was to investigat the effect of substitutions chickpea flour or kareish cheese with rice flour at different levels (0, 2.5,5, 7.5, 10 and 12.5%) on chemical composition, nutritional evaluation, physical and sensory properties of gluten free sweet or salty biscuits. The results showed that as a result of increasing the levels of substitutions of chickpea flour or kareish cheese, the moisture, protein, ash and fat were increased. However carbohydrates contents were decreased compared to the other control samples on both types of biscuits. So, the nutritional value of both biscuits were increased compared to the control samples. Moreover, physical properties as the diameter of both biscuits were gradually decreased, but the thickness were increased. Thus, spread ratio was decreased by increasing chickpea flour or kareish cheese. Sweet biscuits with 10% chickpea flour had the best sensory properties compared other sweet biscuits samples. Also, all salty biscuits had high sensory properties, but salty biscuits with 25% kareish cheese had the lowest properties compared to others. So, It can be formed gluten free biscuits with high nutritional value and good quality properties by adding chickpea flour by small quantity or kareish cheese by medium quantity.

A flour composite mixture for gluten-free confectionery

“…However, the carbohydrate content was reduced compared to other control biscuits. Thus, the nutritional value of sweet cookies was increased compared to control samples [40]. According to some scientists, biscuits with higher protein content showed higher acceptability than biscuits with higher starch content and no added protein [41].…”

Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion

“…Specifically, chickpeas (Cicer arietinum L.) are notable for their high protein content and are valued for their excellent balance of essential amino acids, substantial levels of complex carbohydrates (resulting in a low glycemic index), antioxidant compounds such as polyphenols, vitamins, and minerals. Moreover, they contain relatively low levels of anti-nutritional factors [9]. Consequently, incorporating chickpea flour into bakery products could enhance the bioactive profile of new items.…”

“…Consequently, incorporating chickpea flour into bakery products could enhance the bioactive profile of new items. El-Gohery [9] found that substituting wheat and barley pretzels with 40% chickpea or 20% sweet lupine powder increased their total phenolic and total flavonoid contents while preserving or enhancing their sensory characteristics. However, it is crucial to note that processing can impact the polyphenol profile, consequently affecting the antioxidant properties and nutritional value of the reformulated food [10].…”