Share
Gluten-free Healthy Cereal-based Products (in English)
Mohamed Salem
(Author)
·
Prof Fatma M. El-Zayet
(Author)
·
Prof Adel a. Shatta
(Author)
·
LAP Lambert Academic Publishing
· Paperback
Gluten-free Healthy Cereal-based Products (in English) - Salem, Mohamed ; El-Zayet, Prof Fatma M. ; Shatta, Prof Adel a.
$ 69.94
$ 83.05
You save: $ 13.11
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Wednesday, July 03 and
Thursday, July 04.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Gluten-free Healthy Cereal-based Products (in English)"
The aglutenics biscuit and pasta are intended to those persons who are suffering gluten intolerance, also named celiac disease. In this study, the gluten-free biscuits were prepared from the following flours: rice flour (RF), soybeans flour (SF), amaranth flour (AF), quinoa flour (QF), sweet potato flour (SPF), potato flour (PF) and taro flour (TF). In gluten-free pasta, AF, QF, SPF and TF were used with: rice flour, xanthan-gum, and egg. The optimization of the aglutenics pasta manufacture recipe was realized through Response Surface Methodology (RSM). Samples of biscuits or pasta were subjected to the physico-chemical and sensorial analyses in order to assess the blending influence on the biscuits or pasta quality. The blend with 50: 50 (RF: AR or OF), 40:30:30 (RF: AF: QF) led to the highest acceptability, besides RF 100% and RF (70%): SF (10%): tuber flours (20%) [SPF (20%): PF (15%): TF (10%)]. The optimum conditions (Desirability= 0.662) obtained for gluten-free pasta were amaranths (10%), quinoa (12.5%), sweet potato (15%) and taro (2%) flours.