Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits

Abstract

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits.

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

“…Of the different types of GF bakery foods, biscuits are of great importance from a commercial standpoint [6] due to their ease of use, adequate nutritional content, the wide selection of biscuit types available, their long shelf-life, and their relatively low selling price [7]. Moreover, fewer technological problems are encountered in biscuit production compared with bread or pasta production, as the build-up of gluten is not of fundamental importance, and thus the replacement of gluten-containing flours with GF counterparts is simpler [8].…”

Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization

“…Among gluten-free products, biscuits stand out as being an important cereal-based product (Jothi, Hashem, Rana, Rahman, & Shams-Ud-Din, 2014), because they are popular widely-consumed bakery items, they are practical, can be eaten anywhere, have good nutritional quality and are available in different varieties and at an affordable cost (Laguna, Salvador, Sanz, & Fiszman, 2011). Most bakery products can be used as a vehicle for incorporating different ingredients of high nutritional value (Sudha, Vetrimani, & Leelavathi, 2007) and the addition of fructan is viable in this type of product.…”

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

“…However, the spread ratio of the biscuits was not significantly ( p < .05) different from each other. Spread ratio is an important quality attribute of biscuit because of its relationship with texture, grain finesse, bite, and overall mouthfeel of the biscuits (Jothi et al., 2014).…”