DEVELOPMENT OF GLUTEN-FREE BISCUITS AND ANALYSIS OF ITS FUNCTIONAL AND RHEOLOGICAL PROPERTIESAbstract
The present study was undertaken to develop gluten-free biscuits from the processed composite flour. Composite flour was prepared using teff millet flour (TF), navy bean flour (NF), and watermelon seeds flour (WF). Three variation were formulated such as, A (TF: NF: WF = 45:45:10), B (TF: NF: WF = 55:35:10), C (TF: NF: WF = 65:25:10) respectively. These biscuits were evaluated for rheological properties such as physical (Thickness, diameter and spread ratio), textural (Hardness, springiness, cohesiveness, and gumminess), and sensory attributes. This article focuses on the use of composite flour to produce gluten-free biscuits. Some functional properties were assessed, namely water absorption capacity (WAC), oil absorption capacity (OAC), emulsion capacity (EC), foaming capacity (FC), and gelation capacity (GC). The sensory evaluation of biscuits on 9 points hedonic scale revealed that A variant was more acceptable than variant B and C. Gluten-free biscuits were developed in this study have functional characteristics, providing added value to a waste product. Furthermore, the biscuits were suitable for celiac disease with acceptable quality and improved nutritional value.