Physical and textural properties of gluten free biscuits containing rice flour, soya flour and buckwheat flour Gogoi M.1, Barooah M.S.1, Bordoloi P.L.1,*, Borthakur P.K.1 1Department of Food Science and Nutrition, Assam Agricultural University, Jorhat-785 013, Assam, India *Corresponding Author: P.L. Bordoloi, Department of Food Science and Nutrition, Assam Agricultural University, Jorhat-785 013, Assam, India, Email: premila.bordoloi@aau.ac.in
Online published on 1 November, 2023. Abstract Background Gluten free biscuits are at high demand at present which is suitable for celiac patient. Many changes takes place during the preparation of biscuit may be due to ingredients used or baking process. Therefore, this research was conducted to evaluate the physical and textural properties of gluten free biscuit containing rice flour, soya flour and buckwheat flour. Methods The experiment was carried out during the period from January, 2018 to April, 2018. Gluten free biscuits were prepared from composite flours of two varieties of rice flours, soya flour and buckwheat flour. The physical and textural properties were investigated using standard procedures. Result Due to addition of buckwheat flour and soya flour weight and hardness of the developed biscuit was increased and diameter, thickness was decreased. Colour tends to redness and yellowness. This is due to addition of soya flour and buckwheat flour in other treatments. Therefore, gluten free biscuit can be prepared by using rice flour, soya flour and buckwheat flour with good physical and textural properties. Top Keywords Biscuits, Gluten free, Physical, Rice flour, Textural. Top |