The Use of the Hıngedan (Ferula pseudalliacea) in the Production of Functional Gluten-Free Biscuits

Abstract

In our study, gluten-free biscuits were produced to treat celiac disease using F. pseudalliacae Rech. f. plant at 5%, 10%, and 15% ratios. The physical, chemical, and sensory properties of the created biscuits were examined. In the research analyses, as the addition ratio of F. pseudalliacea increased, the diameter values varied between 30.90 to 61.59 mm, and thickness ranged from 13.42 to 13.83 mm. A decrease in cooking loss, textural properties, L* and b* values was observed, while an increase was determined in moisture, spread ratio, specific volume, and a* values. In the sensory analysis, data results of the biscuits presented to the panellists indicated that, in terms of overall liking, the product with 5% F. pseudalliacae addition received the closest preference to the control group, suggesting that the 5% F. pseudalliacae-supplemented biscuit did not have a negative impact as stated by the panelists. Based on the evaluations and analyses, the substitution of F. pseudalliacae in gluten-free biscuit production was seen as an important result in terms of offering an alternative and acceptability.