Preparation of Gluten-Free Corn Crackers Supplemented with Legume Flours
Abstract
Defatted soybean and chickpea flours were incorporated at levels up to 40% into gluten-free corn crackers formulations with the aim of preparing crackers with enhanced nutritional profile. Supplementation with legume flours led to an increase in protein content up to more than a double as that of the control crackers, while the carbohydrate content was decreased. Moreover, amino acid profile was improved by the increase in essential amino acid profile, especially with lysine content which is the first limiting amino acid in cereals in the produced crackers which scored up to three times higher than the control ones. These results were accompanied, by its turn, by improved protein quality parameters such as Essential Amino Acid Index (EAAI), Biological Value (BV), Protein Efficiency Ratio (PER) and Chemical Score (CS). Sensory characteristics of defatted soybean flour-containing crackers were not significantly affected at the level of 20%, while crackers with chickpea flour scored lower than the control ones but were still highly acceptable by the panelists.
How to cite this article: Kamel MAA, Aly MMH, Abd-El-Khalek MH. Preparation of Gluten-Free Corn Crackers Supplemented with Some Legume Flours. J Adv Res Food Sci Nutr 2020; 3(1): 42-49.
DOI: https://doi.org/10.24321/2582.3892.202006
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