Saeed Syed Muhammad Ghufran, Ali Syed Arsalan, Faheem Khizra, Ali Rashida, Giuffrè Angelo Maria
Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan.
English Biscuits Manufacturer Private Limited, Karachi 74900, Pakistan.
Foods. 2022 Aug 5;11(15):2346. doi: 10.3390/foods11152346.
The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF:DPF:APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damaged starch, crude fiber, ash, phytochemicals, and antioxidants in contrast to 100% RF, which shows the lowest values for all these parameters. The pasting properties of the flour blends reveals that the values of peak, final, breakdown, and setback viscosities reduce from T1 to T3. Similarly, a differential scanning calorimeter reveals that the phase transition temperature of the flour blends decreases with the increasing amylose content. Moreover, the scanning electron microscopy of the biscuit samples shows a positive contribution of APF and DPF for the development of the desired compactness of the structure due to the leaching of amylose content from the starch. The total phenol content (TPC) and total flavonoid content (TFC) increase from 38.43 to 132.20 mg GAE/100 g DW and 18.67 to 87.27 mg CE/100 g DW, respectively. Similarly, the antioxidant activities of biscuits improved. The protein and fiber contents of the biscuits increased from 10.20 to 14.73% and 0.69 to 12.25%, respectively. The biscuits prepared from T3 resulted in a firmer texture with a reduced spread ratio. However, the formulation of T1 and T2 biscuit samples contributed to desirable physical and sensory properties. Therefore, the addition of DPF and APF to RF is a sustainable way to make gluten-free biscuits as they provide adequate amylose, damaged starch, and fiber content to overcome the essential role of gluten in the baked product with nutraceutical properties.
市场上现有的无麸质产品生物活性化合物含量不足且成本高昂。本研究旨在开发具有增强营养特性的无麸质饼干。无麸质饼干是按照以下比例用米粉（RF）与亚述李果粉（APF）和生物废料枣核粉（DPF）配制而成的：RF:DPF:APF（100:0:0）/T0、（90:5:5）/T1、（80:10:10）/T2和（70:15:15）/T3。结果表明，与100%RF相比，在RF中加入不同浓度APF和DPF的面粉混合物蛋白质、破损淀粉、粗纤维、灰分、植物化学物质和抗氧化剂含量较高，而100%RF在所有这些参数上的值最低。面粉混合物的糊化特性表明，峰值、最终、破损和回生粘度值从T1到T3逐渐降低。同样，差示扫描量热仪显示，随着直链淀粉含量的增加，面粉混合物的相变温度降低。此外，饼干样品的扫描电子显微镜显示，由于淀粉中直链淀粉含量的浸出，APF和DPF对形成所需的结构紧实度有积极作用。总酚含量（TPC）和总黄酮含量（TFC）分别从38.43增加到132.20mg GAE/100g DW和从18.67增加到87.27mg CE/100g DW。同样，饼干的抗氧化活性也有所提高。饼干的蛋白质和纤维含量分别从10.20%增加到14.73%和从0.69%增加到12.25%。由T3制备的饼干质地更硬，铺展率降低。然而，T1和T2饼干样品的配方具有理想的物理和感官特性。因此，在RF中添加DPF和APF是制作无麸质饼干的一种可持续方法，因为它们提供了足够的直链淀粉、破损淀粉和纤维含量，以克服麸质在具有营养保健特性的烘焙产品中的重要作用。
