Department of Food Science & Technology, University of Kashmir, Srinagar, India.
Department of Food Science & Technology, Government College for Women, Srinagar, India.
Food Sci Technol Int. 2021 Oct;27(7):649-659. doi: 10.1177/1082013220980594. Epub 2020 Dec 22.
The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study the impact of these hydrocolloids, pasting and rheometry of dough formulations was carried out. The cookies produced were subjected to colour, spread ratio, hardness and antioxidant analysis. Protein (7.56 g/100g), fat (1.78 g/100g), ash (1.25 g/100g) and carbohydrate (80.41 g/100g) content of composite flour varied significantly (p ≤ 0.05) from both rice and chickpea. Higher viscosity, viscoelasticity and antioxidant profile was shown by dough formulations with added gums. Control cookies prepared without gums showed the , and values of 54.62, 3.81 and 35.97, respectively. With the addition of guar and locust bean gum, colour of the cookies became lighter. Spread ratio and hardness of cookies with added gums was higher.
本研究旨在开发以米-鹰嘴豆复合粉为原料的无麸质饼干。在配方中添加瓜尔胶和刺槐豆胶，测试浓度分别为 0.5%和 1.0%。为了研究这些水胶体的影响，对面团配方进行了糊化和流变学研究。所制得的饼干进行了颜色、延展比、硬度和抗氧化分析。复合粉的蛋白质（7.56g/100g）、脂肪（1.78g/100g）、灰分（1.25g/100g）和碳水化合物（80.41g/100g）含量与大米和鹰嘴豆相比差异显著（p≤0.05）。添加胶后的面团配方具有更高的粘度、黏弹性和抗氧化特性。未添加胶的对照饼干的 、 、 值分别为 54.62、3.81 和 35.97。添加瓜尔胶和刺槐豆胶后，饼干的颜色变浅。添加胶的饼干的延展比和硬度更高。
