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Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits

J. S. Jothi
Department of Food Processing and Engineering, Chittagong Veterinary and Animal Science University (CVASU), Chittagong-4225, Bangladesh

S. Hashem
Department of Aquaculture, Bangladesh Agricultural University (BAU), Mymensingh-2202, Bangladesh

M. R. Rana
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology (SUST), Sylhet-3114, Bangladesh

M. R. T. Rahman
State key laboratory of Food science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

M. Shams-Ud-Din
Patuakhali Science and Technology University (PSTU), Patuakhali-8603, Bangladesh

Abstract/ Executive Summary:

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits.

Keywords: Coeliac disease; Gluten intolerance; Gluten-free diet; Cracker biscuits.

Location: Department of Food Processing and Engineering, Chittagong Veterinary and Animal Science University (CVASU), Chittagong

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Biscuits

Objectives:

In the present study, it was aimed to improve gluten-free cracker biscuit formulation by using rice flour, gluten-free wheat flour, Bengal gram flour, potato flour and Italian millet flours in standard formulation and the final products were investigated for some important parameters including physico-chemical and sensory properties.

Methodology:

The study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh. Commercial wheat flour of ‘Teer’ brand (12% moisture and 10.50% protein) was used for making gluten-free wheat flour. Raw (un-parboiled) rice (12.61% moisture and 6.20% protein), potato of diamond variety (7 Bengal gram (13. 62% moisture and 19.76% protein) and Italian millet (12.53% moisture and 14.01% protein) were collected from local market and cleaned before use. Salt, dalda, baking powder were procured from the local market. Other minor ingredients were used from laboratory stocks. Preparation of gluten free wheat flour (GFWF): 1000 gram wheat flour was taken in a bowl and 500 ml water was added and mixed into firm dough until uniformly mixed. Dough was allowed to stand immersed in water for 15-20 minutes. Then dough was manipulated under a gentle stream of water. The work was continued until separation of gluten. After separation of gluten the liquid portion was taken in separate bowl and allowed to settle the solid for 5-6 hours. After this, the upper liquid layer was decanted from the solid and the solid fraction was taken in trays. Then it was kept in a cabinet dryer at 40ºC for 6-7 hours. After drying it was ground into powder in a grinder, sieved, packaged in polythene bags and stored at room temperature. Preparation of potato flour (PF): The potatoes were sorted, peeled by knives and chopped into small cubes and blanched with hot water at 100°C for 5minutes.Then the water was drained. Potato cubes were cooled and spread in trays and dried in cabinet dryer at 60±2°C for 8 hours. After cooling at room temperature, the dried potato cubes were ground into powder in a grinder, sieved, packaged in polythene bags and stored at room temperature for further use for the preparation of biscuits. Preparation of rice flour (RF), Italian millet flour (IMF) and Bengal gram flour (BGF): Raw rice (RR), Italian millet (IM) and raw Bengal gram (BG) were cleaned to remove dirt and other undesirable materials. The clean RR, M and BG were then dried in a cabinet dryer separately at 60±2°C for 4 hours and then ground into powder in a grinder, sieved, packaged in polythene bags and stored at room temperature. Formulations of cracker biscuits: Cracker biscuits making process-The GFWF, RF, PF, BGF, IMF and other ingredients were weighed accurately. The pre-weighted ingredients were mixed. Fat was added into the dry ingredients. Water was added accurately to form dough. The dough was then kneaded and rolled to a uniform thickness of 3 mm. The biscuits were cut out with round biscuits cutter of 3.5 cm diameter. Then the biscuits were baked at 220⁰C for 10-15 minutes, cooled to ambient temperature and packed in high density polyethylene (HDPE) film.7% moisture and 2% protein). Statistical analysis: The data obtained from the experiments were statistically analyzed for analysis of variance (ANOVA) and consequently Duncan's Multiple Range Test (DMRT) was used to determine significant difference among the various samples in triplicate. Data were analyzed using the software, IBM SPSS Statistics, version 20 at the 0.05 level.

Source of Information: J. Sci. Res. 6 (3), 521-530 (2014)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Use of gluten-free composite flours had considerable effects on physical, chemical and sensory properties of cracker biscuits. From the above investigation it can be concluded that the cracker biscuit containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato powder and 5% Italian millet flour was the most accepted when compared with other formulated cracker biscuits containing gluten-free composite flour. The finding of this experiment may help to generate technology to diversify the use of gluten-free composite flour by the food processing industries, specially baking industries. The nutritional quality of gluten-free cracker biscuits can be improved by incorporating food colors, flavors and vitamins. More studies should be conducted to investigate the possibility of using gluten-free composite flour as an ingredient in other food products in order to increase applications of gluten-free food ingredient.

Knowledge Management: Journal