Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients

Abstract

The present research aimed to develop gluten-free biscuits from corn-based flour which was partially substituted with 5, 10, 15, or 20 % of either crushed, shell-less walnuts (WN), peanuts (PN), or their combination (1:1). Proximate analysis, physical and organoleptic properties of the biscuits developed were evaluated. Biscuit quality criteria were significantly improved by increasing the concentrations of WN, PN, or their combination. The content of fat, protein, crude fiber and ash increased as the levels of walnut, peanut, or their combination increased. The fat content of the gluten-free biscuits increased by 237.3, 148.1, and 188.9% when 20 % of the corn meal was replaced with WN, PN or their combination, respectively. Likewise, increases in protein were 129.1, 186.2 and 159.7 %, respectively. Furthermore, biscuit energy content was increased with all nut formulations, but increases were more obvious in those with WN, particularly at 15 and 20 %. A distinctly nutty flavor appeared in gluten-free biscuits supplemented with WN, PN, and their combination, and this desirable flavor was enhanced by increasing the nut content. Biscuits prepared from WN, PN, and a combination of both at 15 to 20 % were the most preferred formulation in terms of nutritional value and sensory criteria. Taking into account the cost of WN and PN, biscuits prepared with corn flour substituted with 15% nuts are recommended for celiac patients.

Keywords

• Celiac disease
• Gluten-free biscuit
• Corn flour
• Sensory properties
• Nuts