Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods
Heba Barakat,
Nahed Zaki,
Naglaa Shedeed
Abstract:This study aimed to develop gluten-free biscuits with enhanced nutritional value and taste, while reducing high-calorie ingredients, particularly sugar. Two formulations have been devised to create biscuits customized for people with gluten allergies. Corn flour has been replaced with chickpea flour at a consistent rate of 20% to boost nutritional value with its high protein content. Furthermore, quinoa flour (QF) has been added in different quantities (20%-40%) for its protein richness (14.87%) and amino acid… Show more
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