Gluten Free Biscuits in Local Market from Sibiu

The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (

Saved in:
Bibliographic Details
Published in:Management of Sustainable Development 2018-06, Vol.10 (1), p.13-16
Main Authors: Cherăţoiu, Cosmina-Mădălina, Ognean, Mihai, Ognean, Claudia Felicia, Danciu, Ioan
Format: Article
Language:English
Subjects:
Alkalinity
Beans
Biscuits
Chickpeas
Corn
Dietary minerals
Flour
Gluten
Ingredients
Markets
Moisture content
Organic chemistry
Proteins
Quality assessment
Sensory properties
Sugar
Syrups & sweeteners
Water activity
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (
ISSN:2247-0220
2066-9380
2247-0220
DOI:10.2478/msd-2018-0002