Physical and sensory Properties of multigrain and Mushroom (P.pulmonaris) 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.