Journal of Clinical Nutrition & Dietetics

Chemical and sensory evaluation of sablE and tulumba fortified with quinoa powder for celiac patients

World Congress on Nutrition and Dietetics
June 18-19, 2018 Paris, France

Neveen A Elwardany and Amira A Sheteewy

Alexandria University, Egypt

Posters & Accepted Abstracts: J Clin Nutr Diet

DOI: 10.4172/2472-1921-C1-003

Abstract

Celiac disease is a serious genetic autoimmune disease. It is induced by consuming a protein called gluten, which is found in wheat, barley and rye. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the finger-like villi of the small intestine. Various types of natural protein - rich ingredients are added into bakery based products to improve their protein content for health promotion. The aim of this study is to develop bakery products fortified with quinoa powder (QP) and to evaluate the effects on chemical properties and sensory acceptability. Dried quinoa powder was used to substitute rice flour in Sable and Tulumba (Balah Al Sham) formulations at different levels (0, 10, 20 and 30%). Chemical analysis and sensory evaluation were performed then, a comparison between the different ratios of QP (added) to mixture were investigated. The present results showed that (QP) had significantly increased protein contents of both Sable and Tulumba. As for the sensory evaluation, both of Sable and Tulumba scored the highest score of 20% level.