Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology

Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the com...

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Bibliographic Details
Main Authors: Soulef Benkadri, Ana Salvador, Teresa Sanz, Mohammed Nasreddine Zidoune
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
celiac children
gluten-free biscuit
xanthan gum
locust bean gum
RSM
rice chickpea flour
Online Access:https://www.mdpi.com/2304-8158/10/1/12

Internet

https://www.mdpi.com/2304-8158/10/1/12

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