Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients
The present research aimed to develop gluten-free biscuits from corn-based flour which was partially substituted with 5, 10, 15, or 20 % of either crushed, shell-less walnuts (WN), peanuts (PN), or their combination (1:1). Proximate analysis, physical and organoleptic properties of the biscuits deve...
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| Published in | Journal of the Saudi Society of Agricultural Sciences Vol. 22; no. 7; pp. 413 - 419 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier B.V
01.10.2023
Elsevier |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1658-077X 1658-077X |
| DOI | 10.1016/j.jssas.2023.03.007 |
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| Abstract | The present research aimed to develop gluten-free biscuits from corn-based flour which was partially substituted with 5, 10, 15, or 20 % of either crushed, shell-less walnuts (WN), peanuts (PN), or their combination (1:1). Proximate analysis, physical and organoleptic properties of the biscuits developed were evaluated. Biscuit quality criteria were significantly improved by increasing the concentrations of WN, PN, or their combination. The content of fat, protein, crude fiber and ash increased as the levels of walnut, peanut, or their combination increased. The fat content of the gluten-free biscuits increased by 237.3, 148.1, and 188.9% when 20 % of the corn meal was replaced with WN, PN or their combination, respectively. Likewise, increases in protein were 129.1, 186.2 and 159.7 %, respectively. Furthermore, biscuit energy content was increased with all nut formulations, but increases were more obvious in those with WN, particularly at 15 and 20 %. A distinctly nutty flavor appeared in gluten-free biscuits supplemented with WN, PN, and their combination, and this desirable flavor was enhanced by increasing the nut content. Biscuits prepared from WN, PN, and a combination of both at 15 to 20 % were the most preferred formulation in terms of nutritional value and sensory criteria. Taking into account the cost of WN and PN, biscuits prepared with corn flour substituted with 15% nuts are recommended for celiac patients. |
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| AbstractList | The present research aimed to develop gluten-free biscuits from corn-based flour which was partially substituted with 5, 10, 15, or 20 % of either crushed, shell-less walnuts (WN), peanuts (PN), or their combination (1:1). Proximate analysis, physical and organoleptic properties of the biscuits developed were evaluated. Biscuit quality criteria were significantly improved by increasing the concentrations of WN, PN, or their combination. The content of fat, protein, crude fiber and ash increased as the levels of walnut, peanut, or their combination increased. The fat content of the gluten-free biscuits increased by 237.3, 148.1, and 188.9% when 20 % of the corn meal was replaced with WN, PN or their combination, respectively. Likewise, increases in protein were 129.1, 186.2 and 159.7 %, respectively. Furthermore, biscuit energy content was increased with all nut formulations, but increases were more obvious in those with WN, particularly at 15 and 20 %. A distinctly nutty flavor appeared in gluten-free biscuits supplemented with WN, PN, and their combination, and this desirable flavor was enhanced by increasing the nut content. Biscuits prepared from WN, PN, and a combination of both at 15 to 20 % were the most preferred formulation in terms of nutritional value and sensory criteria. Taking into account the cost of WN and PN, biscuits prepared with corn flour substituted with 15% nuts are recommended for celiac patients. |
| Author | Holley, Richard A. Olaimat, Amin N. Al-Rousan, Walid M. Ajo, Radwan Y. Angor, Malak Al-Marazeeq, Khaled M. Osaili, Tareq M. |
| Author_xml | – sequence: 1 givenname: Amin N. orcidid: 0000-0001-7202-5440 surname: Olaimat fullname: Olaimat, Amin N. email: aminolaimat@hu.edu.jo organization: Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan – sequence: 2 givenname: Walid M. surname: Al-Rousan fullname: Al-Rousan, Walid M. email: walid.al-rousan@bau.edu.jo organization: Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, PO Box 50, 21510 Al-Huson, Jordan – sequence: 3 givenname: Khaled M. orcidid: 0000-0002-4738-9354 surname: Al-Marazeeq fullname: Al-Marazeeq, Khaled M. organization: Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, PO Box 50, 21510 Al-Huson, Jordan – sequence: 4 givenname: Tareq M. surname: Osaili fullname: Osaili, Tareq M. organization: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan – sequence: 5 givenname: Radwan Y. orcidid: 0000-0003-3153-5529 surname: Ajo fullname: Ajo, Radwan Y. organization: Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, PO Box 50, 21510 Al-Huson, Jordan – sequence: 6 givenname: Malak orcidid: 0000-0002-2631-4011 surname: Angor fullname: Angor, Malak organization: Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, PO Box 50, 21510 Al-Huson, Jordan – sequence: 7 givenname: Richard A. orcidid: 0000-0001-7583-805X surname: Holley fullname: Holley, Richard A. organization: Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada |
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| Cites_doi | 10.3390/nu5104250 10.1097/00005176-199611000-00009 10.1111/j.1365-277X.2005.00607.x 10.1007/s13197-015-2007-9 10.1007/s13197-012-0708-x 10.3390/foods9111705 10.5223/pghn.2017.20.4.222 10.3748/wjg.v18.i42.6036 10.3748/wjg.v28.i1.154 10.1016/j.lwt.2020.109726 10.1002/fsn3.590 10.1146/annurev-food-022811-101303 10.3390/foods12050942 10.3748/wjg.v16.i12.1449 10.1080/23311932.2015.1019815 10.1136/gutjnl-2013-306578 10.1186/s12916-019-1380-z 10.3109/09637486.2011.572546 10.4236/wjcd.2022.123016 10.1053/j.gastro.2020.06.098 10.15580/GJAS.2016.9.101516167 10.1016/j.fshw.2016.09.003 10.1007/s11130-011-0244-2 10.3390/foods7120192 10.1016/j.fshw.2019.12.005 10.1111/jfpp.17022 |
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| Keywords | Celiac disease CD Nuts ANOVA WN Sensory properties Gluten-free biscuit SPSS Corn flour PN GLC |
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| SubjectTerms | Celiac disease Corn flour corn meal crude fiber energy content flavor Gluten-free biscuit lipid content nutritive value Nuts peanuts proximate composition Sensory properties walnuts |
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| Title | Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients |
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