Physical and Sensory Properties of Multigrain and Mushroom (P. Pulmonarius) Gluten-Free Biscuits

Abstract

The study investigated the physical and sensory properties of gluten-free biscuits produced from composite flour blends of multigrain of sorghum(S), pear millet (P) , Kodo millet (K) and P. pulmonarius (M), in the ratio S:P:K:M; 90:00:00:10 (MMF), 50:10:30:10 (MMF1), 50:20:20:10 (MMF2), 50:30:10:10 (MMF3), 50:25:15:10 (MMF4) and 50:15:25:10 (MMF5) respectively. The physical properties ranged from 8.66 – 12.13 g, 5.47 – 6.33 cm, 0.55- 0.58 cm, 9.77– 11.54 and 2.30 - 2.90 kg for weight, diameter, thickness, spread ratio and break strength respectively, while the sensory parameters ranged from 5.96-7.66, 5.06- 7.83, 4.83-7.40, 4.76 -7.30 and 5.20 -7.80 for appearance, crispiness, flavor, mouthfeel and overall acceptability. There were significant (p>0.05) among the samples in the measured attributes. The raw material composition had a significant effect on the sensory and physical properties of the biscuits. Furthermore, the sensory evaluation results indicated that the various multigrain – mushroom (P.pulmonarius) biscuits produced were acceptable. However, biscuit sample MMF5 was the most acceptable which can be exploited in the production of gluten free functional biscuit on a commercial scale in household in view of the easy accessibility and availability of the grains.