Development of Gluten Free Biscuit Substituted by Chickpea Flour and Buckwheat Flour



Tham, Hock See (2021) Development of Gluten Free Biscuit Substituted by Chickpea Flour and Buckwheat Flour. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Nowadays, the growth popularity and consumption of gluten-free food products has increased particularly for individuals with celiac disease (CD). CD patients show high levels of intestinal inflammation after consumption of gluten containing food products. Adhering to a restrictive gluten free diet is a challenge for them because their food choices are essentially limited. Hence, the attempt to develop functionally and nutritionally improved gluten free biscuit is made. In this study, the production of gluten free biscuit was made by substitution of chickpea flour (CF) and buckwheat flour (BF) in different ratios (60:40, 70:30 and 80:20). The objectives of this study are (i) to develop gluten free biscuit substituted with chickpea flour and buckwheat flour; (ii) to study the organoleptic properties and acceptance of gluten free biscuit with the content of chickpea flour and buckwheat flour; (iii) to determine and evaluate the physico-chemical characteristics and nutritional properties of biscuits substituted by chickpea flour and buckwheat flour. The effects of substitution were determined by colour measurement, texture profile analysis, proximate analysis and antioxidant analysis. A sensory evaluation was conducted to evaluate the sensory attributes which include aroma, appearance, taste and texture as well as the overall acceptability. Among the control biscuits and the sample biscuits with different formulations, Formulation 2 (70:30 ratio of chickpea flour to buckwheat flour) was observed to be the most preferred biscuit samples in a sensory evaluation involving 25 panelists. The proximate analysis determined the highest moisture content (3.99%) and protein content (15.10%) in Formulation 2 biscuits. Formulation 3 biscuits has exhibited the highest crude fat content (26.21%), crude fiber content (4.71%) and total ash content (2.53%). Carbohydrates content was the highest in control biscuits (59.47%). DPPH free radical scavenging activity and total phenolic content of biscuits were the highest in Formulation 2 (20.91mg AAE/100g and 36.44mg GAE/100mg respectively).

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 06 Aug 2021 12:57
Last Modified: 06 Aug 2021 12:57