Biscuiti Aglutenici
Biscuiti Aglutenici
Biscuiti Aglutenici
ro
Journal of
Agroalimentary Processes and
Technologies
.____________________________________________________________________________________
Abstract
In this study the utilization of Jerusalem artichoke which is the main rich source of inulin. Inulin is
polysaccharide composed of fructo-oligosaccharides is of increasing interest as fat-replace, sweetener
and clinical especially in reducing blood glucose attenuation as well as functional food additives so that,
gluten-free biscuits were prepared for celiac disease with high blood glucose level. Corn flour and starch
were used to produce gluten free biscuits with functional properties. In this study the dry Jerusalem
artichoke were used to prepare biscuits using Jerusalem artichoke as replacement (25, 50, 75 and 100%)
both of sugar and corn oil which were used in the production with the use of Jerusalem artichoke a
reduction in flour was 15, 30, 45 and 60% in biscuits formula. Raw materials were analyzed for chemical
properties. Also the produced biscuits were evaluated for physical, chemical, minerals content and
sensory characteristics. The results indicated that the high level of inulin in Jerusalem artichoke which
reached 73% (on dry weight basis). Protein, fiber, ash and minerals such as (Fe, Ca and Mg) contents
were increased by increasing the replacing level of either sugar or corn oil by Jerusalem artichoke.
Physical properties were no significant difference with control sample and sample which containing 25,
50 and 75% Jerusalem artichoke. There were no significant differences between control and biscuits made
by substituting level up to 75% sugar and 75% corn oil. All samples containing Jerusalem artichoke
powder were the best in providing recommended daily allowances (RDA) in protein , fiber and minerals
such as ( Fe, Ca and Mg) for children 7-10 years) and adults (19-24years) for celiac disease.
Keywords: Jerusalem artichoke Inulin Biscuits - Functional foods - Celiac disease
______________________________________________________________________________________
1. Introduction
Celiac disease is a chronic disease of the
gastrointestinal system, in which characteristics
atrophy of the small intestinal mucosa occurs in
genetically predisposed people in response to the
presence of gluten in food. It is a continuous
intolerance of gluten, gliadin and responsive
prolamins that are present in wheat, rye and barley.
The major characteristics of the disease are
intestinal damage due to an immune defect
(autoimmune disease) that occurs in people with a
________________________________________________
Corresponding author: e-mail: ashraf_sharoba@yahoo.com
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
2.1. Materials
2.2 Methods
Preparation of Jerusalem artichoke: Jerusalem
artichoke was dried at 60 C in an electric oven
drier for over night until constant weight. The dried
tubers were ground to particales to pass through
125 m sieve (to be blended).
Biscuits preparing: Ingredients: Biscuits were
prepared according to the method of Mohamed et
al., 2004 [27] with some modifications, The blend
consisted of 100 gm corn flour, 30 sugar, 15 gm
corn oil, 0.5 gm skimmed milk, 24 gm fresh egg,
0.3 gm vanillin, 1 gm baking powder, 1 gm
cinnamon and 135 gm water were added. The
replacement of sucrose (by using Jerusalem
artichoke natural sweetener replaced sucrose
according to the degree of its sweetness compared
with sucrose besides Jerusalem artichoke replaced
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
Where:
-
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
Note: pretest experiment has been carried out to determine the best mixture ratio of suggested materials for this study
207
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
208
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
Table 3. Inulin, fructose, glucose and minerals contents of Jerusalem artichoke (on dry weight basis).
Table 4. Chemical composition of biscuits as affected by Jerusalem artichokes (on dry weight basis).
209
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
210
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
211
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
Table 9. Percentages of the recommended dietary allowances (RDA %) are provided from 100gm biscuit for some
nutrients for children (7-10) years
Table 10. Percentages of the recommended dietary allowances (RDA%) are provided from 100gm biscuits samples
for some nutrients for adult (19-24)years
212
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
3.
4.
5.
6.
7.
8.
9.
10.
12.
References
1.
2.
11.
13.
14.
15.
213
Sharoba A.M. et. al. / Journal of Agroalimentary Processes and Technologies 2014, 20(3)
214
Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.
Alternative Proxies: