Document Details
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Document Type |
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Thesis |
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Document Title |
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"QUALITY CHARACTERISTICS EVALUATION OF GLUTEN FREE CAKES PRODUCED FROM QUINOA FLOUR AND CHIA GEL "تقييم خصائص الجودة للكعك الخالي من الجلوتين المصنوع من دقيق الكينوا وجل الشيا" |
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Subject |
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faculty of Human Sciences and Designs |
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Document Language |
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Arabic |
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Abstract |
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Bakery products, particularly cakes, represent one of the most consumed foods around the world. The development of gluten free (GF) cupcakes with the same flavour and texture properties similar to the conventional wheat flour may be an interesting objective. For that, this study aimed to produced GF cupcake made from different levels (0, 25, 50 and 100%) of quinoa flour (QF) instead of wheat flour and different levels (0, 25, 50 and 100%) of chia gel instead of shortening. This product will be high in protein and suitable for people who suffer from celiac disease i.e., for those persons who suffer from gluten intolerance. Chemical constituents (protein, ash, moisture, lipid and total dietary fiber), total phenolic and flavonoids content, identification of phenolic and flavonoids compounds, and minerals content for quinoa flour and chia seeds were conducted. Prepared cupcake samples were evaluated for their chemical constituents (moisture, ash, protein, lipid and carbohydrate), physical characteristics (water activity, weight, volume and texture analysis), sensory characteristics and shelf-stability. The results showed that quinoa flour and chia gel had a good nutritional value and rich in phenolic and flavonoids compounds, and excellent source of minerals. The study showed that GF cupcake prepared with 100% QF and 100% chia gel has an excellent nutritional value, suitable cupcake volume, and less sensory acceptable for consumer. Cupcake prepared with 50% QF and 50% chia gel has an optimal GF cupcakes percentage which had an increasing in the nutritional value and high sensory characteristics. These tow samples of cupcakes (50% and 100%) can be preserved at cold (4°C), room (20°C) or warm (37°C) temperatures and consumed safely up to 8 days.
Keywords: Gluten free, Cake, Quinoa, Chia seed, Celiac disease |
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Supervisor |
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Prof. Dr. Maha Ahmed Hassan Hejazi |
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Thesis Type |
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Master Thesis |
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Publishing Year |
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1442 AH
2020 AD |
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Added Date |
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Thursday, August 27, 2020 |
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Researchers
| إسراء خالد فضة | Feddah, Essra Khaled | Researcher | Master | |
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