Volume 18, Issue 115 (September 2021)
Abstract
Digestive diseases are very important among human societies, especially in developing countries. One of these diseases is celiac disease. Gastrointestinal diseases are of great importance in human societies, especially in developing countries. One of these diseases is celiac disease. It is a gastrointestinal autoimmune disease caused by the digestion of gluten in people who are genetically predisposed. Consumption of gluten by patients with celiac disease causes inflammation of the small intestine and destruction of intestinal villi, which leads to the absorption of several important nutrients, including iron, folic acid, calcium and fat-soluble vitamins. The only effective treatment for celiac patients is to use a gluten-free diet throughout the patientchr('39')s life. As a result, the production of gluten-free products is of particular importance to these patients. In this study, the use of gluten-free soybean, millet, and rice flours to produce the gluten-free product for celiac patients and enrichment with Glycyrrhiza glabra to produce a dietary and low-calorie product for diabetic patients was considered. Gluten-free cookies were prepared as treatment control (0% Glycyrrhizia glabra), treatment 1 (0.2% Glycyrrhizia glabra), treatment 2 (0.3% Glycyrrhizia glabra) and treatment 3 (0.4% Glycyrrhizia glabra). Statistical analysis of data obtained from chemical parameters showed that sugar substitution with licorice powder had a significant effect on pH, moisture, insoluble ash in acid, protein, sugar, fat and peroxide treatments (P <0.05). The results of sensory analysis also showed that treatments 1 had the best overall acceptance and it was chosen as the best treatment
Volume 18, Issue 120 (February 2021)
Abstract
Celiac is an immune-mediated disease where genetically predisposed individuals exhibit intolerance to peptides released from wheat gluten. Patients with celiac disease are unable to consume the foodstuffs containing gluten. As a result, the production of gluten-free products has received extensive attention for researchers. In this study, production of traditional gluten-free bread as treatment control (50% corn flour + 50% rice flour), treatment 1 (35% rice flour + 35% corn flour + 10% wheat germ flour + 5% mung bean flour + 15% lentil germ flour), treatment 2 (20% rice flour + 20% corn flour + 25% wheat germ flour + 15% mung bean germ flour + 20% lentil germ flour), treatment 3 (5% rice flour + 5% corn flour + 35% wheat germ flour + 20% mung bean flour + 35% lentil flour) were studied. Statistical analysis of data obtained from moisture, fat, protein, total ash, salt, calcium, pH, sensory characteristics showed that replacing rice flour and corn flour with wheat germ flour, lentils, mung bean The desired effect had significant effect on all parameters tested (P < 0.05). Comparison of the treatments with the treatment control showed that treatment 3 had the highest amount of wheat germ, lentil and mung bean flour had the highest amount of fat, protein, calcium, pH, salt and the lowest amount of moisture and had the highest score in sensory analysis.
