Product development of gluten-free cracker

Abstract

The development of gluten-free crackers was to study the physical, chemical, organoleptic evaluation and allergens (gluten) of product. The experimental result showed that riceberry cracker has higher content of protein, lipid and ash than the other crackers, which having value are 5.96, 14.14 and 4.52, respectively. However, buckwheat cracker has the highest moisture content (8.80). The physical properties of gluten-free crackers were significance difference of hardness, spreading rate and thickness (p≤0.05). The riceberry cracker has the highest of hardness (30.66 N) and spreading rate (6.55%). The organoleptic evaluations of crackers have significant difference in term of color, crispiness and overall acceptant (p≤0.05). Buckwheat cracker has the highest score of overall acceptance. Gluten allergens of buckwheat cracker measure by ELISA method showed that the amount of allergens from gluten is 1.8 ppm, which in gluten-free cracker standard product according to “US Food and Drug Administration” and
CODEX standard.