Rheological characterization and biscuit making potential of gluten free flours

Celiac disease affected patients have permanent in-tolerance to ingested gluten. Hence they need to adhere to a gluten free diet. Study was carried out to formulate the biscuit from composite non gluten flours. Flours of amaranth (AF), puffed chickpea (PCF) were combined in different ratios and evaluated for pasting characteristics. Addition of different hydrocolloids and emulsifiers to the formulation resulted in greater elastic modulus G' than viscous modulus G throughout the frequency range, whereas the tan delta was lower than control sample. The spread ratio was higher and breaking strength was lower than the wheat flour biscuit. Incorporation of corn (CS) and potato starches (PS), hydrocolloids and emulsifiers to composite flour however significantly improved the sensory scores. The formulation containing AF:PCF:PS (50:25:25) with gum Arabic + sodium stearoyl lactylate was found to be comparable to wheat flour biscuit. There was significant increase in the protein content from 8.25 to 12.5 g/100 g and marginal increase in fat content compared to control biscuits. The in vitro protein and in vitro starch digestibility also increased in composite gluten free biscuits.