Gluten free approach of biscuits preparation

• DOI: 10.1016/j.jafr.2023.100683
• Publication Date: 2023-06-10T23:28:03Z
• Authors: Deepika Kohli; Akshita Jain; Omprakash Singh; Sanjay Kumar
• Keywords: Gluten free; Rice flour

Replacement of gluten is a challenging issue in preparation the bakery products. The present work aimed to develop gluten-free biscuits by using flours like rice, sorghum, and corn different ratios (0, 25, 33.33, 50, 100%). quality prepared was analyzed based on physical, chemical, nutritional parameters. It found that there significant (p < 0.05) effect flour ratio chemical properties biscuits. Sample with an equal be good terms total sugar, reducing protein content, fat moisture ash some physical spread ratio, volume, densities. Sensory analysis also performed are high overall acceptability sample highly accepted. can suggested whole wheat plausibly substituted soy, corn, rice flour.