Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients

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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Bibliographic Details
Main Authors: Amin N. Olaimat, Walid M. Al-Rousan, Khaled M. Al-Marazeeq, Tareq M. Osaili, Radwan Y. Ajo, Malak Angor, Richard A. Holley
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Journal of the Saudi Society of Agricultural Sciences
Subjects:
Celiac disease
Gluten-free biscuit
Corn flour
Sensory properties
Nuts
Online Access:http://www.sciencedirect.com/science/article/pii/S1658077X23000437

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http://www.sciencedirect.com/science/article/pii/S1658077X23000437

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