Development of gluten free biscuits and evaluation of functional properties of composite flour
Chaudhari Ankita G, Deshmukh Sheetal D, Dr. Bhotmange Madhukar G
Gluten free biscuits, also suitable during fasting were developed utilizing different levels of water chestnut and makhana powders. Four types of formulations of biscuits were prepared with water chest nut and makhana flour. The water chestnut flour for biscuits was substituted with makhana flour in four different levels 40, 30, 20, and 10%. Biscuits were developed using creamery method and evaluated for physical properties, proximate composition, sensory characteristics and storability at room temperature. The spread ratio was found to increase from 8.4 to 11.25 with decrease in addition of makhana flour from 40 to 10%. Textural measurements showed that breaking hardness and fracturability biscuit was increased with decrease in addition of makhana powder in flour blends. The functional properties of composite flours such as swelling power and solubility, foaming capacity and stability, bulk density, least gelation concentration, water absorption power and oil absorption power get varied with percentage of flour blends. Sensory data indicated that maximum overall acceptability scores for biscuits developed using 90:10 parts of water chestnut and makhana powders in flour blend.
Chaudhari Ankita G, Deshmukh Sheetal D, Dr. Bhotmange Madhukar G. Development of gluten free biscuits and evaluation of functional properties of composite flour. International Journal of Food Science and Nutrition, Volume 4, Issue 3, 2019, Pages 33-37