Formulation d'une farine-biscuit de sevrage sans gluten à base de Riz, Maïs et Pois Chiche.

Abstract

The aim of the study is the formulation of a gluten-free weaning flour-biscuit based on rice, maize and chickpea flours. A physico-chemical characterization of raw materials is realized. A first Plackett-Burman screening design was used for the selection of factors with positive effect from the 11 studied ones: rice flour, maize flour, chickpea flour, hydration water, sugar, fat, salt, sodium bicarbonate, ammonium bicarbonate, resting time after molding and kneading time, on the specific volume and rehydration speed of the gluten free flour-biscuit. A second experimental design, central composite design, was used to optimize the selected factors of the first design in order to obtain the best specific volume and rehydration speed. These factors are: chickpea flour (50g), maize flour (50g) and hydration water (60 ml/100g). The optima were characterized from a technological and nutritional point of view. While the specific volume of the optimum point (1.70 cm3/g) is close to that of the witness flour-biscuit sample (2.12 cm3/g), the later presents a rehydration speed (9.01 ml/s) higher than that of our optimal gluten free flour-biscuit (6.22 ml/s). On the other hand, density energy is higher (604.12 kcal) in our gluten free flour-biscuit versus 577.78 kcal for the witness flour-biscuit. The optimum point representing the optimal formula is balanced in amino-acids and this is because of the ratio of 1/3 rice flour, 1/3 maize flour and 1/3 chickpea flour. Sensory analysis demonstrated that in the form of biscuit there is no significant difference between our optimal gluten free flour-biscuit and the commercial biscuit with regard to the crumbliness, the crustiness and the overall acceptability. The organoleptic qualities of our gluten free flour-biscuit are inferior compared to those of the commercial biscuit and infant flour.