Production of healthful bread gluten-free for celiac patients fortified by garlic and psyllium as alternative gluten [electronic resource].

Includes references.

Celiac disease is considered a worldwide health problem in all the areas of the world where there is a great consumption of wheat. The gluten-free products will represents a real challenge both for patients and for physicians, mainly because gluten-free products are not commercially available, it considered of low quality and poor nutrition value. The present work was conducted to evaluate new formulas gluten-free bread that was obtained using maize, rice and garlic as potential healthy ingredients. The garlic was added to formulas at different concentrations levels 10, 15 and 20% to improve the nutrition value of gluten-free breads and the pysllium was added separately at level 3 and 6 % to the formulas as alternative gluten. Also, in the present work Kaiser bread formulas were evaluated chemically, nutritionally and organoleptically properties, compared with two control samples made from pysllium at two various ratios without any supplementation. The results showed that the garlic had contained the highest total fat, ash, crude fiber, vitamins and minerals content compared with maize and rice flour. Also, maize contained the highest protein and rice contained the highest in total carbohydrate. Moreover, the results indicated that the chemical composition of Kaiser bread made from 20% garlic had contained the highest constitutions followed by formula 15% garlic which using 3 and 6% psyllium. The sensory evaluation of Kaiser bread showed that the highest score in formula made from 10% garlic with 6% psyllium followed by 10% garlic with 3% psyllium. The formulas prepared 15% garlic with 3 and 6% psyllium were very closely similar to the Kaiser bread made from 10% garlic in all sensory evaluation. It may be concluded and recommended that the Kaiser bread prepared from 10 and 15% garlic with psyllium at 3 and 6% levels led to an acceptable quality and high nutrition value for manufacturing of bakery products for celiac patients.

Summary in Arabic.

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