الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Wheat contain protein varies from 8 to 20 %. Albumin and globulin constitute about 15-20 % and gluten proteins constitute up to 80-85 % of total proteins.
Gluten causes several disease includes celiac disease, wheat allergy, and non-celiac gluten sensitivity, Celiac disease is an autoimmune disorder. When celiac disease patient eats gluten, immune attack occurs on the intestinal lining.
So there is an important need for using several wheat flour alternatives, various products had been used to replace gluten, and we can make fortified biscuits with wheat flour alternatives as snack.
Quinoa is an important grain, it has high concentrations of protein, essential amino acids, unsaturated fatty acids, and a low glycemic index (GI), vitamins and minerals.
Moringa oleifera is a good source of all amino acids and dietary fiber. It is a good source of tocopherols, -carotene (pro-vitamin A), vitamin C, calcium, protein, and potassium.
Flaxseed is rich source of α- linolenic acid and soluble mucilage.
Soybeans are generally important source of isoflavones and other important compounds.
We have paid attention to the importance of supplementing the food with nutrients we have also paid attention to the other part in terms of a person’s acceptability to this new type of food and how to choose the best ingredients in order not to affect the acceptability only but also the shelf life of the new product. The experimental part started from sample procurement, biscuits dough preparation for Quinoa biscuits with concentration 30%, 40%, and50%, Moringa Oleifera with concentration 10%, 20%, and 30%, soybean with concentration 5%, 10%, and15%, and Flaxseed with concentration 5%, 7%, and10%.
Sensory evaluation test was performed firstly by coding every concentration of fortified biscuits. The primary data were collected using structured questionnaire introduced to volunteers from different geographic areas from Alexandria to evaluate color, hardness, appearance, odor, flavor, sweetness, crunchiness, after taste and overall acceptability properties for each concentration level of Moringa Oleifera, Quinoa, flaxseed and soybean for biscuits and how each property was negatively or positively affected by adding Moringa Oleifera, Quinoa, flaxseed and soybean in every substitution level also which was the most accepted concentration. Statistical analysis of data was fed to the computer and analyzed using IBM SPSS software package version 20.0 and F-test (ANOVA).
Data revealed that Male score higher acceptability in quinoa, soybean, flaxseed, and Moringa Oleifera than female. Quinoa biscuits scored the highest percent among males and females 92.1% and 66.7 respectively, while Moringa had the lowest preference.
Quinoa biscuit score the highest score among all the sensory parameters concerning color, hardness, Appearance, odor, flavor, and sweetness (3.43, 3.12, 3.21, 3.27, 3.22, 3.44 respectively, followed by flaxseed, then soybeans, while Moringa scored the lowest ones. Concerning crunchiness, the highest mean score was recorded in Soybean biscuits 3.20 and the lowest mean score was recorded in Moringa biscuits 2.76.Quinoa and soybean recorded the highest after taste (3.3, 3.16 respectively) than in flaxseed and Moringa (2.96, 2.79 respectively).
In Flaxseed The highest mean score regarding color, hardness, appearance, odor, and flavor were recorded in biscuits treated with Flaxseed 7% (4.80, 4.17, 4.40, 4.15, and 4.32), while the lowest mean score was recorded in biscuits treated with Flaxseed 5% (2.25, 2.07, 2.15, 2.29, and 2.29) respectively. It’s observed that the sensory attributes of flaxseed biscuits improved with 7% substitution followed 10% substitution. However plain biscuits (100% corn) is considered to be the control sample, it recorded the lowest overall acceptability among all studied samples.
In Moringa The highest mean score regarding color, hardness, appearance, odor, flavor ,sweetness, crunchiness and after taste were recorded in plain biscuits corn100% (3.41, 3.45, 3.28, 3.50, 3.29,3.48,3.35and348), while the lowest mean score was recorded in biscuits treated with Moringa 10% (2.11, 1.94, 2.10, 2.21, 2.24, 2.49,2.46 and2.49) respectively. It’s observed that the sensory attributes of Moringa biscuits improved with 20% substitution followed 10% substitution. However plain biscuits (100% corn) is considered to be the control sample, it recorded the highest overall acceptability among all studied samples.
In soybean The highest mean score regarding color, appearance and crunchiness were recorded in biscuits treated with soybean 5% (4.50 , 4.38 and 4,35) and The highest mean score regarding hardness, odor, flavor, sweetness and after taste were recorded in corn100%plain biscuits(4.47,4.25 ,4.32,4.48 and4.46) while the lowest mean score was recorded in biscuits treated with sopybean15% (1.80, 1.50, 1.62, 1.82, 1.96,2.13,1.84 and1.92) respectively. It’s observed that the sensory attributes of soybean biscuits improved with 5% substitution followed 10% substitution. However plain biscuits (100% corn) is considered to be the control sample, it recorded the highest overall acceptability among all studied samples and biscuits treated with soybean 15% it recorded the lowest overall acceptability.
In Quinoa The highest mean score regarding color ,appearance, hardness, odor, flavor ,sweetness ,crunchiness and aftertaste were recorded in biscuits treated with Quinoa 50% (4.54,4.19,4.18,4.28,4.28,4.29,4.24 and 4.21) while the lowest mean score was recorded in plain biscuits treated with corn100% (1.84, 1.86, 1.73, 1.98,1.75,2.03,1.77and 1.86) respectively. It’s observed that the sensory attributes of Quinoa biscuits improved with 30% substitution followed 50% substitution. However plain biscuits (100% corn) is considered to be the control sample, it recorded the lowest overall acceptability among all studied samples.
Rancidity parameters of the extracted oils: peroxide, iodine and Acid values were determined after 3 and 6 weeks of storage
For Quinoa Mean of iodine value increased with time in biscuits treated with Quinoa30%, 40%, and 50% substitutions from Quinoa flour with difference (0.03), Mean of Acid value increased with time in biscuits treated with Quinoa 30%, 40%, and 50% substitutions from Quinoa flour with difference (0.01,0.04,0.05 respectively). Mean of peroxide value increased with time in biscuits treated with Quinoa 30%, 40%, and 50% substitutions from Quinoa flour with difference (0.03, 0.07, and 0.04).
For soybean Mean of Iodine value decreased with time in biscuits treated with soy bean 10%, and 15% substitutions from soybean flour with difference (0.04,0.05 respectively) and increased in biscuits treated with soy bean 5% with difference (0.07), Mean of Acid value decreased with time in biscuits treated with soy bean 10%, and 15% substitutions from soybean flour with difference (0.07,0.09 respectively) and increased in biscuits treated with soy bean 5% with difference (0.08), Mean of peroxide value increased with time in biscuits treated with soybean 5%, 10%, and 15% substitutions from soybean flour with difference (0.03, 0.03,0.08).
For Moringa Mean of Iodine value decreased with time in biscuits treated with Moringa 10%, 20%, and 30% substitutions from Moringa flour with difference (0.02, 0.03). Mean of Acid value decreased with time in biscuits treated with Moringa 10%, 20%, and 30% substitutions from Moringa flour with difference (0.03, 0.05,0.06 recpectativily). Mean of peroxide value decreased with time in biscuits treated with moringa 10%, 20%, and 30% substitutions from moringa flour with difference (0.01, 0.02,.001).
For Flaxseed Mean of Iodine value decreased with time in biscuits treated with Flaxseed 5%, 7%, and 10% substitutions from Flaxseed flour with difference (0.03, .0.06, 0.03 recpectativily) . Mean of Acid value decreased with time in biscuits treated with Flaxseed 5%, 7%, and 10% substitutions from Flaxseed flour with difference (0.04, 0.03, 0.07 recpectativily) . Mean of peroxide value increased with time in biscuits treated with Flaxseed 5%, 7%, and 10% substitutions from Flaxseed flour with difference (0.03, 0.01, 0.03).
All rancidity parameter decreased with decreased concentration for Quinoa, soybean, Flaxseed, and Moringa oleifera.
6.2. Conclusion:
It could be concluded from the results of the present study that:
• Formulate gluten-free biscuits using mixtures of Corn, flour with, Flax-Seed, Soy bean, Moringa Oleifera, and White Quinoa seeds have a significant effect on sensory evaluation characteristics.
• Male showed a higher acceptability percentage in each group of free gluten biscuits using quinoa, soybean, and flaxseed and moringa oleifera than females.
• Biscuits with Quinoa and soy bean have high overall acceptability than Flaxseed, while biscuits treated with moringa oleifera have the lowest overall acceptability.
• The highest mean value of overall acceptability was recorded in biscuits treated with flaxseed 7%, moringa oleifera 20%, soybean 5%, and quinoa 50%.
• Storing biscuits for 6 weeks causes an increase in biscuits rancidity degree.
• Rancidity parameters (iodine, peroxide, acid values) analysis after 3 and 6 weeks storage revealed decreasing and low increase in values which indicate that Moringa, flaxseed, soybean, and quinoa can act as bio preservative material.
• Iodine value for flaxseed, Quinoa, and soybean and moringa showed a low increase with increasing substitution of their flour
• Iodine value decrease from 4weak of storage to 6weak of store in biscuits treated with soybean, Moringa oleifera, and flaxseed while, increase in Quinoa biscuits.
• Acid value increase from 4weak to 6week of storage in biscuits treated with Quinoa, while a decrease in biscuits treated with soybean, Moringa, and flaxseed.
• Biscuits treated with soybean ,flax seed and Quinoa have a lower peroxide value than plain corn biscuits, while Moringa biscuits have a higher value than plain biscuits
• Biscuits treated with soybean, Moringa, and flaxseed has high shelf life than Quinoa biscuits.
• The small values and the good taste of the samples even after three and six weeks reflected the high quality of the used butter.
6.3. Recommendation:
from the previous conclusions we can recommend the following
• Quinoa and Soybean biscuits should be used on large scale and approved as snacks introduced to patients suffering from gluten tolerance.
• Storage of biscuits should not exceed 30 days.
• Further studies are needed to illustrate the effect of storage on biscuits.
• Further studies are needed to formulate other gluten-free wheat flour alternatives
• Urging the Ministry of Agriculture to pay attention to the provision of Moringa, Quinoa in the local markets, like other leafy vegetables such as watercress, parsley, and spinach.
• Performing academic study about using Moringa, flax seed, soybean, and quinoa a bio preservative agents.
• Drawing attention to the importance of free gluten products as effective in terms of nutritional value and therapeutic benefits through media awareness campaigns.
• Increasing the cultivated area of free gluten herbs in Egypt and production of subsidized products to increase the quality of life
• Fortification of school meal biscuits by Moringa Oleifera, Quinoa, flaxseed, and soybean will increase the nutritional value of product hence improve the health states of students.