Abstract:
mestic animal’s feed. But wheat foodstuffs are known to be responsible for gluten intolerances (celiac disease) and allergies (respiratory and food). About one percent of global inhabitants are affected by celiac disease. Celiacs are constricted to use gluten-free diets. Consequently, their diet is often nutrient deficient and unbalanced. Maize (Zea mays L.) and sweet potato (Ipomoea batatas L.) are important crops in Pakistani region, used for human consumption, and animal feed. In recent years, innovations have been made in celiac diets, however there is a requirement to prepare enhanced quality products. This study was planned to develop and evaluate the innovative gluten free biscuits to support celiac. Six different biscuits compositions were prepared replacing the wheat (100% to 0%) with different proportions of maize and sweet potato. The samples were analyzed for proximate composition, spread ratio, diameter, thickness, volume, density and color difference, rheological analysis, water absorption capacity, oil absorption capacity, texture analysis, antioxidant activity (DPPH value), energy content and sensory analysis to determine the effect of different treatments. It was observed that all gluten free biscuits were significantly improved in quality than that of control sample. When gluten free biscuits were compared with each other, T4 exhibited significantly better proximate composition improved physical parameters and sensory properties. Therefore, sample with 50% maize and sweet potato paste was found to be the best product among all other prepared samples.
Page(s):
293-293
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Wheat
,
sweet potato
,
Paste
,
Celiac
,
Maize flour
,
Gluten free