PRODUCTION OF HEAL THFUL BREAD GLUTEN – FREE FOR CELIAC PATIENTS DORTIFIED BY GARLIC AND PSYLLIUM AS ALTERNATLVE GLUTEN

Abstract:
Celiac disease is considered a worldwide health problem in all the areas of the world where there is a greai consumption of wheat . The gluten-free products will represents a real challenge both for patients and for physicians, mainly because gluten- free products are not commercially available, it considered of low quality and poor nutrition value . The present work was conducted to evaluate new formulas gluten- free bread that was obtained using maize, rice and garlic as potential healthy ingredients . the garlic was added to formulas at different concentrations levels 10.15 and 20% to improve the nutrition value of gluten-free breads and the pysllium was added separately at level 3 and 6% to the formulas as alternative glutan Also, in the present work Kaiser bread formulas were evaluated chemically , nutritionally and organoleptically properties , compared with two control samples made from pysllium at two various ratios without any supplementation .
Ihe results showed that the galic had conteined the highest total fat, ash, crude fiber, vitamins and minerals content compared with maize and rice flour. Also , maize contained the highest protein and rice contained the highest in total carbohydrate. Moreover, the results indicated that the chemical composition of Kaiser bread made from 20% garlic had contained the highest constitutions followed by formula 15% garlic which using 3 and 6% psylliun .
The sensory evaluation of Kaiser bread showed that the highest score in formula made from10% garlic with 6% psyllium followed by 10% garlic with 3% psyllium . The formulas prepared 15% garlic with 3 and 6% payllium were very closely similar to the Kaiser bread made from 10% garlic in all sensory evaluation . it may be concluded and recommended that the Kaiser bread prepared from 10 and 15% garlic with psyllium at 3 and 6% levels led to an acceptable quality and high nutrition value for manufacturing of bakery products for celiac patients .
Publication year 2010
Pages 655-669
Organization Name
serial title J. Biol.chein.environ.sci
Author(s) from ARC
Publication Type Journal
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