CHIA SEEDS ARE USED TO PRODUCE GLUTEN-FREE BISCUITS

CHIA SEEDS ARE USED TO PRODUCE GLUTEN-FREE BISCUITS

  • Ruaa nief Abdullah
  • Aswan hamdullah abboud
Keywords: Salvia hispanica, Chia seeds, Biscuit, Mucilage.

Abstract

White and black chia seeds were used in some food products, such us gluten –free biscuits processing by using rice flour and chia seeds (white and black) with these amonths 112.5, 74.25, 56.25, 27.5 g with 27.5g of quinoa seeds for treatments 1, 2, 3 and 4 respectively, and comparison sensitively with the control treatment which has no additions including the appearance and homogenization of the product, surface cracks, softness, taste and flavor, core color and the specific volume, some microbiological tests were performed for biscuit product after storage for 4 months at 30 and 50°C including bacterial total count and fungal and yeast count, results showed that there weren’t any observation of bacteria or yeast or fungal growth at the beginning till the end of storage.

Author Biographies

Ruaa nief Abdullah

Department of Food Science, College of Agriculture,/University of Baghdad, Baghdad, Iraq

Aswan hamdullah abboud

Assis. Prof. Dr. Department of Food Science,College of Agriculture, University of Baghdad, Baghdad, Iraq

Published
2018-01-04