PRODUCTION OF SOME FUNCTIONAL FOODS FOR GLUTEN ALLERGY PATIENTS

Abstract

Gluten free products such as gluten free Balady bread and gluten free pasta are an important stable foods consumed by celiac patients. Therefore, the objective of this study was to develop and evaluate such products. Where the current study was to achieve this goal by using different ratios of gluten free materials such as rice flour, corn flour, potato starch, and soy protein isolate. Psyllium husk and carboxymethyl cellulose which used as binding agents due to the absence of gluten in these materials. Maltogenic α-amylase and xylanase were used to retard staling of gluten free Balady bread. Also glucose oxidase and transglutaminase were used as to improve the quality of gluten free Balady bread. Thus, other trial was conducted to degrade wheat gliadin by using fungal protease from A. niger at different conditions of incubation time, incubation temperature, pH and enzyme concentration. The obtained results could be summarized as follows: 5.1. Physicochemical characteristics raw materials 5.1.1. Chemical composition of raw materials • The obtained results refer to the percentage of protein, total lipid, ash, crude fiber and nitrogen free extract. It was 13.64, 1.59, 0.85, 1.48 and 82.44% respectively; for wheat flour 82% extraction, but it was 11.31, 0.95, 0.57, 0.66 and 86.51% respectively; for wheat flour 72% extraction. • The obtained results also refer to the percentage of protein, total lipid, ash, crude fiber and nitrogen free extract. It was 9.76, 4.24, 1.27, 2.94 and 81.79% respectively for white corn flour, but it was 7.16, 1.50, 0.57, 1.21 and 89.56% respectively for rice flour. 5.1.2. Physical properties of raw materials • Physical characteristics of wheat flour 82% extraction; falling number, liquefaction number and starch damage which was 287sec., 25.37% and 5.40% respectively; and it was 464sec.,