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IMPROVING SOME BAKERY PRODUCTS FOR CELIAC DISEASE
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Abstract:
Celiac disease a permanent intestinal intolerance to dietary wheat gliadin, and velated proteins in susceptible individuals. Apple pectin and corn, therefore provide an important source of starch and energy for those patients. Apple pectin has been modified into bakery products that have utility alone or in combination with corn flour in different levels (1%, 2%, 3% and 4% ratio). The modified preparation includes tortilla chips, Muffin and biscuits which were compared with the three types of food products from corn flour alone. Protein, fat, crude fiber, ash and calories have found to be increased gradually increasing the levels of apple pectin. The sensory evaluation of snaks, cake and biscuits products from apple pectin alone was acceptable substitute for corn flour and seems to be good new product for celiac disease
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| Publication year |
2010
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| Pages |
421-428
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| Organization Name |
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| serial title |
Egypt . J. of Appl. Sci
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| Author(s) from ARC |
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| Publication Type |
Journal
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