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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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X23000437 |
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| author | Amin N. Olaimat Walid M. Al-Rousan Khaled M. Al-Marazeeq Tareq M. Osaili Radwan Y. Ajo Malak Angor Richard A. Holley |
| author_facet | Amin N. Olaimat Walid M. Al-Rousan Khaled M. Al-Marazeeq Tareq M. Osaili Radwan Y. Ajo Malak Angor Richard A. Holley |
| author_sort | Amin N. Olaimat |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T16:48:15Z |
| format | Article |
| id | doaj.art-737245aa9af740a585436a71be9308ea |
| institution | Directory Open Access Journal |
| issn | 1658-077X |
| language | English |
| last_indexed | 2024-03-11T16:48:15Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of the Saudi Society of Agricultural Sciences |
| spelling | doaj.art-737245aa9af740a585436a71be9308ea2023-10-22T04:48:24ZengElsevierJournal of the Saudi Society of Agricultural Sciences1658-077X2023-10-01227413419Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patientsAmin N. Olaimat0Walid M. Al-Rousan1Khaled M. Al-Marazeeq2Tareq M. Osaili3Radwan Y. Ajo4Malak Angor5Richard A. Holley6Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; Corresponding authors.Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, PO Box 50, 21510 Al-Huson, Jordan; Corresponding authors.Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, PO Box 50, 21510 Al-Huson, JordanDepartment of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, P.O. Box 27272, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, JordanDepartment of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, PO Box 50, 21510 Al-Huson, JordanDepartment of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, PO Box 50, 21510 Al-Huson, JordanDepartment of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaThe 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.http://www.sciencedirect.com/science/article/pii/S1658077X23000437Celiac diseaseGluten-free biscuitCorn flourSensory propertiesNuts |
| spellingShingle | Amin N. Olaimat Walid M. Al-Rousan Khaled M. Al-Marazeeq Tareq M. Osaili Radwan Y. Ajo Malak Angor Richard A. Holley Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients Journal of the Saudi Society of Agricultural Sciences Celiac disease Gluten-free biscuit Corn flour Sensory properties Nuts |
| title | Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients |
| title_full | Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients |
| title_fullStr | Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients |
| title_full_unstemmed | Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients |
| title_short | Physicochemical and sensory characteristics of gluten-free corn-based biscuit supplemented with walnut and peanut for celiac patients |
| title_sort | physicochemical and sensory characteristics of gluten free corn based biscuit supplemented with walnut and peanut for celiac patients |
| topic | Celiac disease Gluten-free biscuit Corn flour Sensory properties Nuts |
| url | http://www.sciencedirect.com/science/article/pii/S1658077X23000437 |
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