Abstract: This study aimed to prepare and evaluate some gluten-free and casein-free
(GFCF) food products for autism children from rice and chickpea split.
Like-milk beverages and snacks (bakery) were prepared by replacing rice with
chickpea at a ratio of 25%, 50%, 75%, and 100%, and in a ratio of 25% and
50% with fried snacks. Chemical composition, antioxidant activity, the energy
content of ingredients and final products, as well as the viscosity, texture profile
analysis, and sensory evaluation of final products, were determined. The
results showed that chickpea contains higher values of protein, fat, fiber, and
ash compared with rice. Also, the antioxidant activity (total phenolic (TP),
DPPH scavenging activity, and FRAP value) of chickpea was higher than rice.
The addition of chickpea to rice caused a significant increase in protein (%),
fat (%), minerals (Ca, Fe, K, Zn, and Mg) (%), and antioxidant activity of all
products, and these values were increased with the increased of chickpea
amount added, while the viscosity of rice-chickpea milk samples and the
hardness of snacks (fried and bakery) were significantly decreased with the
increase of chickpea amount added. According to the recommended daily allowances
(RDA), it was found that 100 mL of chickpea milk (100%) could
provide autism children with 99.5%, 32%, and 36% of the daily required iron,
Ca, and Zn, respectively. Also, the daily intake of 100 g of snacks (sample
BS5) could provide autism children with 75%, 7%, 42%, 125%, 1.7%, and 52%
of the daily required of protein, fiber, Ca, iron, Mg, and Zn, respectively. On
the other hand, 100 g fried snacks (sample FS3) could provide autism children
with 59.9%, 42%, and 64% of the daily required protein, calcium, and
iron, respectively. The best sensory evaluation scores were obtained with rice
milk (100%), bakery snacks sample BS4 (25% rice: 75% chickpea), and fried
snacks sample FS2 (75% rice: 25% chickpea).
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