Resala Husain Al-Lami⁽¹⁾ Raghad Salman Mohammed^*(2) and Raghdan Hashem Muhsen⁽³⁾

(1). Facultu of Biology Technique, Al-Nahrain University, Iraq.

(2). Ministry of Science and Technology, Iraq.

(3). Faculty of Agriculture, Al-Baraa University, Al-Basraa, Iraq.

(*Corresponding author: Raghad Salman Mohamed. E-Mail: raghad1974@yahoo.com).

Received: 14/11/2019                                Accepted: 31/12/2019

Abstract

This study was conducted with the aim of identifying the possibility of making free gluten biscuits and estimating their quality by analyzing the characteristics of the biscuits resulting from the mixing of quinoa flour with rice flour, to make different combinations of biscuits for children with gluten allergy, after some physical treatments such as cleaning, soaking and drying of quinoa, peeling and grinding of rice in order to make three mixtures of biscuits. The first mixture was 100% quinoa flour, the second mixture was quinoa flour of 50% and rice flour of 50%  and the third mixture was quinoa flour  of 25% and  rice flour of 75%, in order to test the best mix of biscuits based on the highest chemical and quality tests such as, moisture, protein, ash, carbohydrates, fat and energy. As well as measuring the ratios of some mineral elements and comparing them with the recommendations of Food and Agriculture Organization of the United Nations (FAO) for children’s food. Beside measuring important active compounds, amino acids and sensory evaluation such as external appearance, texture, color, taste, sensory and physical and chemical properties of biscuits. Physical and sensory results showed that the best mix was the second which was 50:50 quinoa and rice. Which were characterized by acceptable characteristics in terms of taste, appearance and the spread of biscuits produced.

Key words: Gluten allergy, Biscuits for children, Quinoa, Anbar rice.

Full Paper in Arabic: PDF