Rheological and quality properties of tiger nut containing biscuit dough baked inIR‐MWcombination oven

Abstract

AbstractBACKGROUNDThe effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten‐free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, and 50% tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared‐microwave combination (IR‐MW) ovens were determined.RESULTSThe rheological results showed that as theTNFratio increased, the storage modulus (G′), loss modulus (G″) and complex viscosity (ƞ*) decreased due to the high oil and dietary fiber content of theTNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content ofRF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in theIR‐MWoven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker thanIR‐MWbaked ones due to the greater extent of Maillard browning. As theTNFratio increased, darker biscuits were obtained sinceTNFhas a high amount of sugar, and also its natural color is brown.CONCLUSIONGiven the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten‐free biscuits. Furthermore, IR‐MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. © 2023 Society of Chemical Industry.