Quinoa and foxtail millets are naturally gluten free grains are rich in many nutrient and health benefiting compounds. Gluten free (GF) biscuits were prepared from both the grains, by employing hydrocolloids and the sensory, physico- chemical and nutritional properties were assessed. Compared to GF biscuits, control wheat biscuits (WHB) received higher scores. Addition of combination hydrocolloids improved the sensorial quality of both foxtail millet biscuits (FMB) and quinoa biscuits (QAB). Addition of GG XG at 1% significantly improved the color, taste, texture and flavor of FMB relative to FMB control. While addition of TG XG at 1% reduced hardness, darkness and improved taste in QAB. Application of combination hydrocolloids improved the weight, thickness and diameter and decreased the spread ration significantly (p<0.05). Compared to the wheat biscuits both the GF biscuits had significantly (p>0.05) higher nutrients that are studied.
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Thejasri et al. (2017) studied this question.
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