- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
The replacement of wheat flour with rice flour for manufacturing low or free of gluten biscuits and its impact on the sensory phsiochemical characteristics of Product. | ||
| iraq journal of market research and consumer protection | ||
| Article 1, Volume 6, Issue 2, 2014, Pages 173-187 | ||
| Author | ||
| Baidaa Hafidh Mohammed | ||
| Abstract | ||
| The study aimed to process low or free of gluten biscuits by replacing wheat flour with 0, 20, 40, 60, 80 and 100 of rice flour and study its impact on the sensory physiochemical properties and of the product biscuits. The results showed the chemical composition of transactions and the occurrence of significant differences were not significant in the results as the percentage of fat, ash, fiber and protein with an increased rate of substitution with no significant increase in the percentage of humidity increase the proportion of replacement. Showed the results of sensory evaluation of the lack of significant differences between the models biscuits has got biscuit factory with a replacement ratio 100% flour rice acceptance by the consumer despite the superiority slight in the control treatment. And to improve the quality characteristics of the biscuit factory of rice, 100% flour, rice has been added flour chickpeas proportions replacement 0, 2.5, 0.5 , 7.5, 10% The results showed chemical analysis of samples biscuits significant differences in the proportion of fat, ash, and protein as increased and insignificantly increased the proportion of ash and fiber between models biscuits increased percentage replacement flour chickpeas and no significant differences in moisture content increasing rate of substitution either the results of sensory evaluation has emerged replacement ratio 2.5, 0.5% better results in terms of turnout by the consumer. | ||
| Keywords | ||
| Rice; Chickpeas; gluten; Biscuit | ||
|
Statistics Article View: 135 PDF Download: 116 |
||