Volume 18, Issue 120 (2021)                   FSCT 2021, 18(120): 75-83 | Back to browse issues page

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asadi Z, Masoud Nia A, Zia Ziabari S F. Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been. FSCT 2021; 18 (120) :75-83
URL: http://fsct.modares.ac.ir/article-7-50826-en.html
1- Institute of Mehraeen Bandar Anzali , zahra.assadi60@gmail.com
2- Assistant Professor, Department of Science and Engineering Food industry, Institute of Mehraeen Bandar Anzali
3- Instructor, Department of Science and Engineering Food industry, Institute of Mehraeen Bandar Anzali
Abstract:   (1740 Views)
Celiac is an immune-mediated disease where genetically predisposed individuals exhibit intolerance to peptides released from wheat gluten. Patients with celiac disease are unable to consume the foodstuffs containing gluten. As a result, the production of gluten-free products has received extensive attention for researchers. In this study, production of traditional gluten-free bread as treatment control (50% corn flour + 50% rice flour), treatment 1 (35% rice flour + 35% corn flour + 10% wheat germ flour + 5% mung bean flour + 15% lentil germ flour), treatment 2 (20% rice flour + 20% corn flour + 25% wheat germ flour + 15% mung bean germ flour + 20% lentil germ flour), treatment 3 (5% rice flour + 5% corn flour + 35% wheat germ flour + 20% mung bean flour + 35% lentil flour) were studied. Statistical analysis of data obtained from moisture, fat, protein, total ash, salt, calcium, pH, sensory characteristics showed that replacing rice flour and corn flour with wheat germ flour, lentils, mung bean The desired effect had significant effect on all parameters tested (P < 0.05). Comparison of the treatments with the treatment control showed that treatment 3 had the highest amount of wheat germ, lentil and mung bean flour had the highest amount of fat, protein, calcium, pH, salt and the lowest amount of moisture and had the highest score in sensory analysis.
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Article Type: Original Research | Subject: Enriching food
Received: 2021/03/10 | Accepted: 2021/10/23 | Published: 2021/12/1

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