Document Type : Original Article
Authors
1
National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt
2
Food Technology Department National Research Centre El-BohothSt., Dokki PO: 12622 Cairo, EGYPT
3
Food Technology Dept., Food Industries and Nutrition Research Institute, National Research Center, 12622 Dokki, Cairo, Egypt
4
Nutrition and Food Sciences Dept., Food Industries and Nutrition Research Institute, National Research Center, 12622 Dokki, Cairo, Egypt
5
Chemistry of Aroma and Flavor Department, Food Industries and Nutrition Research Institute, National Research Centre, 12622 Dokki, Cairo, Egypt
6
National Institute of Oceanography and Fisheries, Cairo, Egypt
Abstract
This study's primary goal was to assess how adding nanochitosan and spirulina to sweet and salt biscuits affects their color, physical attributes, total phenolic content, antioxidant activity, and sensory appeal to get gluten free for celiac disease. Three percent spirulina algae powder (SAP), 0.5% and 1.0% commercial chitosan (CC), nano commercial chitosan (CCN), crab chitosan (CCB), and crab nano chitosan (CCBN) were used to partially substitute quinoa flour in a variety of composite flour samples. 100g of wheat flour (WF), 100g of quinoa flour (QF), and their combinations with 3, 0.5, and 1.0% of SAP, CC, CCN, CCN, CCB, and CCBN, respectively, were used to make the cookies. Finally, biscuits made with quinoa flour and enhanced with CC, CCN, CCB, and CCBN with 3% SAP had an improved quality attributes nutritional value.
Keywords
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