Development of Gluten Free Biscuit Stick Based on Banana Flour (Musa Acuminata) and Its Physical Chemical Properties

Ting, Lie Ching (2018) Development of Gluten Free Biscuit Stick Based on Banana Flour (Musa Acuminata) and Its Physical Chemical Properties. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The gluten free biscuit stick is a selection of food for the patients who are suffering from celiac disease. The objective of this study was to develop a gluten free product that had comparable organoleptic properties and nutritional value with commercial product. In this study, the gluten free biscuit sticks were prepared and being compared with the commercial product. Proximate analysis, moisture content, water activity, colour, total sugar content, Atomic Absorption Spectrophotometry (AAS), texture profile analysis (TPA) and sensory evaluation were being conducted to determine the properties of the gluten free biscuit stick and the commercial product. Gluten free product had the higher content of crude fiber of 4.96% ± 0.020, fat content of 15.13% ± 0.06 and potassium content of 26.94mg/L. Commercial product had the higher total sugar content of 4362.96 μg/g ±67.89,crude protein content of 57.51% ± 0.280 and ash content of 1.72% ± 0.199. Water activity was measured by using AquaLab water activity meter. Gluten free product had the lower water activity of 0.254±0.007 as compared to commercial product that had the water activity of 0.300±0.003 showed significant difference (p<0.05). The total colour difference showed significant difference for both of the products. For the TPA, gluten free product showed a harder texture and higher strength require to fracture the product than the commercial product. The acceptability of gluten free product and commercial product were measured by sensory evaluation analysis with 9-point test. The overall acceptability of gluten free product and commercial product showed no significant difference (p>0.05).