Original scientific paper                                                                                                                                                  DOI: 10.17508/CJFST.2021.13.1.08

Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits

https://orcid.org/0000-0002-6320-5586Muluken K. Kassa1, Shimelis A. Emire2

1Department of Chemical Engineering, Institute of Technology, Hawassa University, P.O.Box 05, Hawassa, Ethiopia
2Department of Food Engineering, School of Chemical and Bioenginering, Addis Ababa Uinversity, P.O.Box 33381,
.Addis Ababa, Ethiopia

Article history:
Received: February 24, 2020
Accepted: September 8, 2020
This research was conducted to investigate the pasting, rheological and functional properties, and gluten-free biscuit making potential of a composite flour prepared from grains of amaranthus, sorghum and finger millet. The formulation for the composite flour was obtained from D-optimal mixture design ratio using Design-Expert®. The rheological and pasting properties of the composite flours were determined, while the proximate composition, physical dimensions, mineral concentration and sensory quality attributes of the biscuits were assessed. The results showed that there were significant (P<0.05) differences in the pasting profile of the control and amaranthus based composites flour except for pasting temperature. Water absorption capacity (WAC) and Water soliblity index (WSI) increased as the blending ratio of amaranthus flour increased, where as Oil absorption capacity (OAC) decreased. The Proximate composition evaluation 13.75, 2.04, 1.77 and 31.75% were found to be the highest values of the biscuit samples in terms of protein, crude fiber, ash and crude fat respectively. Mineral analaysis was carried out and there was a significance (P < 0.05) difference in Fe, Ca, Zn and P content among the biscuit samples made from the composite flour blends. Similarly, the sensory evaluation indicated there was a significance (P<0.5) difference in apperance, color, texture, flavor and overall acceptability among the composite biscuit samples. However, the difference was insgnificant (P<0.05) in crispiness of biscuit sample. The study revealed that a nutritionaly dense gluten-free biscuits can be formulated without adversly affecting the sensory attributes of the biscuit. Thus, the composite flours can be used for the preparation of gluten free food products in countries like Ethiopia, where the crops had not been optimally utilized.
composite flours
finger millet