Physicochemical, Sensory, and Cooking Qualities of Gluten-free Functional Noodles As a result of Addition of Date Press Cake

Paper ID : 1047-FCANVU

Authors

Shereen reda Reda Alzorqany * جامعه الوادى الجديد

Abstract

Nowadays, gluten-free (GF) products have become a trend as a healthy food. Gluten-free (GF) noodles is being consumed by people with celiac and those who wish to exclude gluten-based products from their diet for health reasons. This work aims to explore the benefits and effects of the addition of date press cake on the physical properties, sensory properties, and cooking qualities of gluten-free noodles. The results indicated that there was application of date press cake as dietary fibers to enhance the quality of GF noodles has been conducted. There were significant differences on chemical characteristics (moisture content, ash, fat, protein, carbohydrates, total dietary fiber, and calcium content), physical characteristics (elongation, adhesiveness, cohesiveness, springiness, and color), cooking properties (cooking time and cooking loss) and sensory evaluation (color, taste, aroma, firmness and overall acceptability) as a result of addition of (0, 5, 10 % of the total flour). Date press cake was able to increase viscous-elasticity, calcium, dietary fiber, cooking properties, and panelists' preference of GF noodles. Date press cake can be used as an additive to improve physicochemical properties, cooking quality, and acceptance of GF noodles.

Keywords

Noodles, gluten-free (GF) products and date press cake

Status: Accepted