Production of gluten-free biscuit based on rice flour, soybean flour and Lecithin

This study used responece surface methodology (RSM) based on a central composite design to investigate the influence of rice flour, soybean flour, lecithin and their combination on gluten-free biscuit. Acceptability of texture of biscuit (by panelist) was mainly affected quadraticly by soybean flour and lecithin whereas the linear and quadratic effect of rice flour was not significant at 5% level. The interaction effects of rice flour and soybean flour were significant at 5% on acceptability of texture of gluten free biscuit by panelist. The purpose of this study was to compare preference and acceptability of different formulations of gluten free biscuit for consumer and a formulation was optimised based on acceptability of textur and taste of samples

Keywords:

Biscuit , Gluten Free , Soybean flour , Rice flour , Response surface methodology