Use of various flours in gluten-free biscuits

Abstract

In this study, gluten-free biscuits, which can be included in the diet of patients suffering from celiac disease were produced and investigated. Rice, corn, chickpea and potato flours, corn starch and potato starch were used as the main ingredients in the formulations. Sugar, salt, baking powder, guar gum, shortening and water were used as the other ingredients. Egg and milk were also used in some formulations. Eight types of biscuit samples were investigated for chemical, sensory and textural properties. In vitro protein digestibility (IVPD) values, color and size of the samples were also evaluated. The sensory results showed that overall acceptability, color, taste, odor and texture scores differed significantly for some samples. Addition of egg was observed to increase the protein and fat content of the biscuits, and potato and chickpea flour additions increased redness, while corn flour addition increased yellowness. The sample containing 35% rice flour, 35% corn starch, 10% potato flour, 10% chickpea flour and 10% potato starch was the favorite sample of the sensory evaluation with high acceptance. Chickpea flour addition of 10% generally resulted in higher sensory scores. Hardness of biscuits was well correlated with rice flour, while potato flour addition resulted in a softer structure in biscuits. Potato flour addition also increased crispness and fragility values and chickpea flour including samples had lower hardness values. Potato flour-added samples had lower values with respect to peroxide numbers. In conclusion, the results showed that some organoleptic and physical properties of gluten-free biscuits were highly affected by the raw materials used in this study.