Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers
Sinem Aslan, Fatma Işık
Abstract
In this study, potato flour used in gluten free cracker formulation was substituded with pseudocereal (amaranth, buckwheat, quinoa) flours, and the effects of pseudocereals on some chemical, physical and sensory characteristics of gluten-free crackers were determined. Results show that the crackers having pseudocereals had significantly higher (p < 0.05) fat, protein, insoluble and total dietary fiber, essential and non essential amino acid, and Mg contents than control sample which was produced with potato flour and potato starch. In addition, crackers having amaranth had higher (p < 0.05) Ca and P contents than control. Pseudocereal containing crackers had lower L* and higher a* values than control, and according to ΔE values, they were evaluated as extreme (another) color group than control crackers. In SEM micrographs, more cracks and pores were observed with the addition of pseudocereal flours to crackers. Therefore, hardness decreased significantly with pseudocereal flours addition in crackers. Flavor, chewiness, crispiness and overall acceptability scores of crackers having pseudocereal flours were higher than control in sensory analysis.