Document Type : Original papers
Authors
1
Bread and pasta research department, Food Technology Research Institute- Agricultural Research Center in Giza, Egypt
2
1- Home Economics Department, Faculty of Specific Education, Aswan University, Aswan, Egypt.
3
Home economies, specific education, Aswan University, Aswan, Egypt
Abstract
The aim of this investigation prepared gluten- free finger millet chips samples by substituting white rice and yellow corn flour by finger millet flour at levels 0, 10, 15 and 20%. The chemical compositions, nutritional assessment, physical and sensory properties of finger millet chips are studied. The outcomes displayed that as increasing the levels of replacements of finger millet flour, the protein, ash, fat and fiber are progressively rising but moisture and carbohydrates contents are progressively reduced. So, the GDR protein value and GDR energy are decreased. Additionally, minerals content as calcium, magnesium, zinc and iron are progressively increased. Moreover, the results of physical properties of chip samples showed that the diameter are progressively reduced, while, the thickness are raised. Thus, spread ratio is reduced by rising levels of finger millet flour. Similarly, texture properties as hardness and factorability are gradually increased as increasing levels of finger millet flour. Correspondingly, the results of color of chip samples showed that the (b*) yellowness and (L*) lightness values are decreased, but the redness (a*) value is increased as rising levels of finger millet flour. Also, the result showed that water activity is decreased as increasing levels of finger millet flour. Likewise, the outcome of sensory properties indicated that all chips’ samples are acceptable. Moreover, the chips contain 15% finger millet flour has the greatest scores of sensory compared to other chips samples. Commonly, replacing finger millet flour with yellow corn or rice flour can progress the nutritional value, healthy benefit, physical and sensory properties of free gluten chips.
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