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- Title
تاثیر آرد بلوط بر خواص فیزیکوشیمیایی و حسی بیسکوئیت فاقد گلوتن
- Authors
سونا ترابی; فروغ محترمی; محمدرضا دباغ مظهري
- Abstract
Acorn tree is abundant in many parts of Iran and is usually wasted or used as animal feed. According to the numerous health effects of acorn, the aim of this research is to investigate the influence of acorn flour (substituted at levels of 0-30% with rice flour, corn flour and starch) as a mixture design on chemical, nutritional, textural and sensorial properties of gluten free biscuits for celiacs. The results showed that moisture, ash, crude fiber, carbohydrate, antioxidant capacity and total phenol of gluten free biscuits supplemented with acorn flour increased noticeably compared to control. Increasing the acorn flour decreased calorie value of gluten free biscuits. Hardness and penetration energy of samples increased with substitution of acorn flour in formulation. Sensory evaluation showed addition of acorn flour up to 20% was acceptable but total acceptance diminished at high levels of it. The obtained results signify that the application of acorn flour in gluten-free baking could be useful for fortification and increase of nutritional value.
- Publication
Journal of Food Science & Technology (2008-8787), 2020, Vol 16, Issue 97, p171
- ISSN
2008-8787
- Publication type
Academic Journal
- DOI
10.29252/fsct.16.12.15