QUALITY AND TEXTURAL PROPERTIES EVALUATION OF GLUTEN-FREE BISCUIT DEVELOPED FROM MAIZE, RICE, BUCKWHEAT, AND SOYBEAN

Abstract

The research aims to develop a gluten-free biscuit from composite flour of maize, rice, buckwheat, and soybean by replacing wheat flour. Biscuits were prepared from four formulations of maize (40 parts), rice (20-35 parts), buckwheat (5-20 parts), and soybean (10 parts). The chemical, physical, textural, and sensory characteristics of the prepared biscuit were analyzed and compared with the control biscuit (wheat flour only). The fat (%), crude fiber (%), ash (%), and iron (mg%) of the formulated biscuits were significantly higher (p < 0.05) than the control biscuit, whereas phosphorous (mg/100 g) was found to be similar (p < 0.05). The spread ratio of all the formulated biscuits was significantly lower (p < 0.05) than the control biscuit. The hardness of formulated biscuits was found to be similar (p < 0.05) to the control biscuit, whereas the fracturability of the control biscuit was significantly higher (p < 0.05) than prepared gluten-free biscuits. The preference was high for the control biscuit than for gluten-free biscuits, but no formulations were found inferior based on sensory evaluation. The research concludes that other cereals and legumes excluding wheat have a good potential for the preparation of gluten-free biscuits.

Keywords

• fracturability
• hardness
• protein
• spread-ratio