Gluten free approach of biscuits preparation

Abstract

Replacement of gluten is a challenging issue in preparation of the bakery products. The present work aimed to develop gluten-free biscuits by using gluten-free flours like rice, sorghum, and corn in different ratios (0, 25, 33.33, 50, and 100%). The quality of the prepared biscuits was analyzed based on different physical, chemical, and nutritional parameters. It was found that there was a significant (p < 0.05) effect of flour ratio on the chemical and nutritional properties of the biscuits. Sample with an equal ratio of different flours was found to be good in terms of total sugar, reducing sugar, protein content, fat content, moisture content, ash content, and some physical properties like spread ratio, volume, and densities. Sensory analysis was also performed and found that the biscuits are high in overall acceptability and a sample with an equal ratio of flours was found to be highly accepted. It can be suggested that whole wheat flour can plausibly be substituted by gluten-free soy, corn, and rice flour.

Keywords

• Biscuits
• Gluten-free
• Celiac disease
• Bakery
• etc