فهرست نشریات علمی دسترسی آزاد ایران

In the present study, the application of two types of fibers obtained from different cereal sources on physicochemical and sensory properties of the rice-based gluten-free biscuits frequently used by patients suffering from celiac disease, was studied. The only remedy proposed against this disease is following a gluten-free diet in patients' diets. Therefore, the current study aims to produce rice-based gluten-free biscuits with the use of edible fibers derived from rice and oat (5, 15, and 25% substitution of rice flour) and the evaluation of physicochemical properties including moisture content, color, diameter, thickness, spread ratio, and hardness as well as their sensory properties of the products compared to the control sample. Regarding the physicochemical assessments, it was found that adding fibers, especially at a concentration of 25% in the formulation, increased the thickness of the biscuits and improved the spread ratio of the samples. The treatments containing oat fiber presented higher diameters compared to the control samples. Addition of oat fiber showed an enhancement in the moisture content of the produced biscuits. Addition of fiber increased L* value in all gluten-free biscuits. By the addition of fiber, total dietary fiber and hardness of the all treatments showed enhancements. The overall score decreased with the increase in the quantity of the added fiber in gluten-free biscuits. The results obtained generally showed that the treatment containing 15% oat fiber has the potential to be used in gluten-free biscuits based on rice flour. This treatment can improve some quality properties of the biscuits without significantly changing the sensory properties.