Abstract
Abstract People with celiac disease depend on gluten-free foods to maintain quality of life. This study aimed to determine the physico-chemical and organoleptic properties of gluten-free composite flour blends for celiac disease patients utilizing different percentage composition of rice flour, potato starch, cassava starch, millet flour and corn flour. The experimental design was laid out in the study with six treatments in three replications using Completely Randomized Design (CRD) under controlled condition. The experimental samples were subjected to different laboratory analyses. Sensory evaluation of the control and gluten-free treatments had revealed that there were no significant mean differences among treatments in all of the sensory characteristics. However, gluten-free flour blend (T2) had higher level of acceptance as compared to other gluten-free flour blend treatments. The composite gluten-free flour blends had zero percent crude gluten. Utilizing available novel/functional ingredients can produce gluten-free composite flour with a comparable sensory characteristics and nutritional quality except protein content with the commercially wheat flours. Hence, it is recommended for the use of gluten-free composite flour blends for food and pharmaceutical uses.
Highlights
People suffering from celiac disease, wheat allergies and wheat intolerances depend on glutenfree foods to maintain their quality of life (Brown, 2005)
Celiac disease or gluten sensitive enteropathy is a chronic disorder of the small intestine caused by exposure to gluten in the genetically predisposed individuals (Hamer, 2005 and Laurin et al, 2002)
When people with celiac disease eat foods or use products containing gluten, their immune system reacts negatively by destroying the intestinal villi leading to the malabsorption of nutrients, adversely affecting system of the body (Feighery, 1999)
Summary
People suffering from celiac disease, wheat allergies and wheat intolerances depend on glutenfree foods to maintain their quality of life (Brown, 2005). Celiac disease or gluten sensitive enteropathy is a chronic disorder of the small intestine caused by exposure to gluten in the genetically predisposed individuals (Hamer, 2005 and Laurin et al, 2002). It is characterized by a strong immune response to certain amino acids sequences found in the gliadin fractions of wheat, barley oats and rye (Hill, 2005 and Murray, 1999). When people with celiac disease eat foods or use products containing gluten, their immune system reacts negatively by destroying the intestinal villi leading to the malabsorption of nutrients, adversely affecting system of the body (Feighery, 1999). Gluten free diet has benefits such as the recovery of the villi of the small intestine and reduced risk of malignant complications (Seraphin and Mobarhan, 2002)
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