International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 1 (2017)

Nutritional quality of gluten free biscuits supplemented with sweet chickpeas and date palm powder


Amany M Sakr, Hanan A Hussien

Studies were conducted to develop gluten-free biscuits comparable in quality to wheat biscuits and superior to those made from commercial gluten-free flour suitable for coeliac sufferers. A mixture of broken rice flour, sweet chickpeas and date powder (0, 5, 10, 15, 20, 25, 30, 35, 40% date powder). Physico-chemical analysis was tested for ingredients and colour. Results showed that addition of date powder decreases the diameter, thickness, weight, spread ratio and density of biscuits. Increase in date powder level led to a significant increase in the darkness of biscuits with increasing level of date powder, the hardness decreased simultaneously. The addition of date powder improved the mineral quality of biscuit. On the other hand, ash, fiber and carbohydrate level increases with the increase of date powder level. Date powder could be incorporated up to 20% in the formulation of biscuits without affecting their sensory quality. Supplementation of biscuits with 20% date powder and 20% chickpea flour covers up to 31.6% of protein requirement, 17.2% of iron requirement and 13.02% of calcium.
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