Evaluation of the Pasting and Rheological Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flours for Production of Gluten- Free Biscuits
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Date
2019-07-08
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Ababa University
Abstract
This research was conducted to investigate the pasting, rheological and functional properties and
gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus,
sorghum and finger millet. The formulation to prepare a composite flour was obtained from Doptimal
mixture
design
ratio
using
Design-Expert®,
version
6.0.8
based
on
the
lower
and
upper
limits
provided by referring literatures. The functional and pasting properties of the different
composite flour blends were determined. The composite flours were thereafter, processed into
biscuit and the proximate composition, physical dimensions, mineral concentration and sensory
quality attributes of the biscuits were assessed. There were significant (P<0.05) differences in the
pasting profile of the control and amaranthus based composites flour except for pasting
temperature. From the proximate composition evaluation 13.75, 2.04, 1.77 and 31.75% were
found to be the highest values of the biscuit samples in terms of protein, crude fiber, ash and crude
fat respectively. There were no significant (P<0.05) differences found in the physical dimensions
of the composite flour biscuits. The ranges of iron, zinc, phosphorus and calcium were 14.2123.21,
2.44
-
3.60,
252.76
-
277.39
and
12.75
-
57.19mg/100g,
respectively.
And
also
the
ranges
for
phytate,
condensed
tannin,
alkaloids
and
oxalates
content
were
61.41
to
179.45mg/100g,
0.58
to
4.67
mg/100g,
0.40
to
4.81%
and
76.98
to
294mg/100g,
respectively.
The
study
revealed
that
biscuits
of acceptable sensory and higher nutritional quality comparable to the quality of the
control could be obtained from amaranthus based composite flours. In conclusion, the use of
gluten free grains like amaranth, sorghum and finger millet flour would greatly enhance the
nutritional and sensory quality of gluten free biscuits, with an increase in protein and mineral
content. Thus, the composite flours can be used as a high quality diversified and nutritious grain
sources for the preparation of gluten free food products in the country, where the crops had not
been optimally utilized.
Description
Keywords
Composite flours, Farinograph, Gluten-free, Pasting, Rheology, Sensory Attributes