Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour

Authors
elahe Khosravi
Alireza Masoud Nia
S. Fatemeh Zia Ziabari
Institute of Mehraeen Bandar Anzali
10.52547/fsct.18.115.4
Abstract
Digestive diseases are very important among human societies, especially in developing countries. One of these diseases is celiac disease. Gastrointestinal diseases are of great importance in human societies, especially in developing countries. One of these diseases is celiac disease. It is a gastrointestinal autoimmune disease caused by the digestion of gluten in people who are genetically predisposed. Consumption of gluten by patients with celiac disease causes inflammation of the small intestine and destruction of intestinal villi, which leads to the absorption of several important nutrients, including iron, folic acid, calcium and fat-soluble vitamins. The only effective treatment for celiac patients is to use a gluten-free diet throughout the patientchr('39')s life. As a result, the production of gluten-free products is of particular importance to these patients. In this study, the use of gluten-free soybean, millet, and rice flours to produce the gluten-free product for celiac patients and enrichment with Glycyrrhiza glabra to produce a dietary and low-calorie product for diabetic patients was considered. Gluten-free cookies were prepared as treatment control (0% Glycyrrhizia glabra), treatment 1 (0.2% Glycyrrhizia glabra), treatment 2 (0.3% Glycyrrhizia glabra) and treatment 3 (0.4% Glycyrrhizia glabra). Statistical analysis of data obtained from chemical parameters showed that sugar substitution with licorice powder had a significant effect on pH, moisture, insoluble ash in acid, protein, sugar, fat and peroxide treatments (P <0.05). The results of sensory analysis also showed that treatments 1 had the best overall acceptance and it was chosen as the best treatment
Keywords
Sensory analysis
diet cookies
Celiac
Diabetes
Glycyrrhizia glabra

Subjects

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