Production and Evaluation of Gluten-free Crackers from Rice, Lentil, and Quinoa Flour for Celiac Disease Patients


  •  Gamal Saad El-Hadidy    
  •  Hala H. Shaban    
  •  Wael Mospah Mospah    

Abstract

The present work was carried out to prepare gluten free crackers of high quality for celiac ailment patients. Gluten free crackers prepared from rice flour, lentil flour and quinoa flour is an innovative and highly nutritious snacks produce. The chemical analyzed included as minerals and amino acids of broken rice, lentil and quinoa flour and its blends was estimated. Then, chemical composition for gluten free crackers blends was estimated and the results presented that ash, crude protein, fat and fiber contents were higher in all blends prepared using rice flour, quinoa flour and lentil flour than that blend prepared using rice flour. All sensory parameters of free gluten crackers samples B2, B3, B4 and B5 prepared using rice flour, lentil flour, and quinoa flour were somewhat higher than crackers prepared from rice flour B1. Hardness decreased from 74.97 newton in blend (1) made from 100% rice flour to 35.19 newton in blend (5) made from 50% rice flour, 25% lentil flour and 25% quinoa flour. Finally, it could make some bakery products using raw materials free of gluten like rice flour, lentil flour and quinoa flour with high quality that are suitable for celiac ailment patients.


This work is licensed under a Creative Commons Attribution 4.0 License.
  • ISSN(Print): 1927-0887
  • ISSN(Online): 1927-0895
  • Started: 2012
  • Frequency: bimonthly

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