Gluten-free biscuits produced from new drought tolerant corn hybrids: processing and evaluation

Abstract

Abstract Background Drought tolerance and grain quality are the main challenges in maize cultivation due to climatic changes and population growth. So, this study aims to evaluate the suitability of nixtamalized corn flour (NCF) obtained from new drought-tolerant white corn hybrids planted under drought conditions for gluten-free biscuits production. Chemical compositions of corn hybrids, pasting properties of dough, and physical and sensory characteristics of biscuits were evaluated. Results Protein, fat, crude fiber, and ash contents of corn hybrids differed significantly, while there were no significant differences between carbohydrate contents. NCF showed lower peak viscosity, trough value, breakdown, and final and setback viscosities as compared to raw Single Cross Giza (SC 10) flour. This indicates that nixtamalization process reduced retrogradation capability of the produced corn flours. Corn flour with the lowest retrogradation tendency was the one produced from genotype No. 5. Baking quality, sensory properties, and color attributes indicated that biscuits made from NCF of hybrids No. 2 and 5 were significantly more acceptable compared to other samples. Conclusion Gluten-free biscuits could be produced using NCF of all white hybrids with acceptable quality. Moreover, superior sensory characteristics of samples manufactured from genotypes No. 2 and 5 and thereby suitable for gluten-hypersensitive patients.

Keywords

• Corn flour
• Biscuits
• Nixtamalization
• Gluten-free
• Celiac disease