Determination of the effects of some hydrocolloids in the gluten free biscuits production with low phenylalanine content

In this study, gluten free biscuits production with low phenylalanine content for the consumption of phenylketonuria and celiac patients and the effects of 3 different hydrocolloids on some quality parameters were investigated. For this purpose, gluten-free biscuits with low phenylalanine content were produced by using 3 different hydrocolloids (guar gum, hydroxypropylmethylcellulose (HPMC) and xanthan gum) in 3 different concentrations alone and in combination. According to the results of the study, due to the increase in hydrocolloid concentration, a regular increase in the moisture, thickness, L *, hardness and brittleness of the biscuit samples; a regular decrease in cooking loss, specific volume, diameter and spreading rate was determined. As a result of 7 days of storage, an generally decrease in moisture values and an increase in hardness and brittleness values were found with increasing hydrocolloid concentration . As a result of phenylalanine analysis, biscuits' phenylalanine values were below 0.031 g / 100 g and it was found to be suitable for consumption of PKU patients. According to the sensory analysis results, it was seen that the %1 HC1 (%100 Guar gum) coded sample received the highest score. As a result; In addition to being suitable for consumption of PKU and celiac patients, gluten-free biscuits with low phenylalanine content, which have the desired quality and sensory qualities, were produced.