International Transaction Journal of Engineering,
Management, & Applied Sciences & Technologies

FEATURE PEER-REVIEWED ARTICLE

• BISCUITS WITH VEGETABLE FAT FOR A GLUTEN-FREE DIET

  Julia Ushakova, Margarita Domakhina, Gulsara Rysmukhambetova, Nina Konik (Department of Food Technology, Saratov State Vavilov Agrarian University, 1, Theater Square, Saratov, 410012, RUSSIA ),
  Anastasia Marakova (Department of Project Management and Foreign Economic Activity in the Agro-Industrial Complex, Saratov State Vavilov Agrarian University, RUSSIA).
  

  Disciplinary: Food and Nutrition Sciences, Health Sciences.

  ➤ FullText

  DOI: 10.14456/ITJEMAST.2020.258

  Keywords: Biscuit ingredients; Gluten-free biscuits; Celiac disease, Diet food, Coconut oil; Celiac enteropathy; Therapeutic nutrition; Biscuit composite mixture.

  Abstract
  This work studies the effect of a composite mixture of coconut, buckwheat, and corn-flour and coconut oil on the organoleptic and physicochemical parameters of the gluten-free biscuit. The optimal ratio of the selected ingredients was selected and the preparation technology developed for the developed gluten-free biscuit from the composite mixtures of coconut, flaxseed, corn at 10:30:60; coconut, linseed, corn at 8:25:67; and coconut, buckwheat, cornmeal at 8:25:67. Physical and chemical studies showed that for the developed sample, the solids content was 66.9%, the mass fraction of moisture was 33.1%, 0.8% ash, 44.4% sugar, and 10.6% fat. The per developed product 100 g has nutritional and energy value 11.38g protein, 15.14g fat, 51.59g carbohydrates, energy 375.2 kcal, and the biscuit is enriched with macro- and microelements, such like iron, calcium, magnesium, vitamins B1 and E. These substances are necessary for people suffering from gluten intolerance due to metabolic disorders in the gastrointestinal tract in large quantities.
  

  Paper ID: 11A13L

  Cite this article:

  Ushakova, J., Domakhina, M., Rysmukhambetova, G., Konik, N., Marakova, A. (2020). BISCUITS WITH VEGETABLE FAT FOR A GLUTEN-FREE DIET. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 11(13), 11A13L, 1-8.

  
  
  

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