{"id":2395,"date":"2020-03-06T03:48:03","date_gmt":"2020-03-06T03:48:03","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=2395"},"modified":"2020-03-06T03:48:04","modified_gmt":"2020-03-06T03:48:04","slug":"determination-of-the-physical-chemical-and-sensory-properties-of-gluten-free-biscuits-by-mixing-different-proportions-of-anbar-rice-flour-and-quinoa-flour","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=2395","title":{"rendered":"Determination of the Physical, Chemical and Sensory Properties of Gluten-Free Biscuits by Mixing Different Proportions of Anbar Rice Flour and Quinoa Flour"},"content":{"rendered":"\n

Resala Husain Al-Lami(1)<\/sup> Raghad Salman Mohammed*(2)<\/sup>\nand Raghdan Hashem Muhsen(3)<\/sup><\/strong><\/p>\n\n\n\n

(1). Facultu of Biology Technique, Al-Nahrain University, Iraq.<\/p>\n\n\n\n

(2). Ministry of Science and Technology, Iraq.<\/p>\n\n\n\n

(3). Faculty of Agriculture, Al-Baraa University, Al-Basraa, Iraq.<\/p>\n\n\n\n

(*Corresponding\nauthor: Raghad Salman Mohamed. E-Mail: raghad1974@yahoo.com<\/a>).<\/p>\n\n\n\n

Received: 14\/11\/2019                                Accepted: 31\/12\/2019<\/p>\n\n\n\n

Abstract<\/strong><\/p>\n\n\n\n

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

Key words:<\/strong> Gluten\u00a0allergy, Biscuits for children, Quinoa, Anbar rice.<\/p>\n\n\n\n

Full Paper in Arabic: PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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). … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[311,998],"tags":[1041,1040,820],"class_list":["post-2395","post","type-post","status-publish","format-standard","hentry","category-food-technology","category-v7n1-february-2020","tag-biscuits-for-children","tag-gluten-allergy","tag-quinoa"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2395"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2395\/revisions"}],"predecessor-version":[{"id":2396,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2395\/revisions\/2396"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}