M.A. Thesis:

Formulation of low calorie gluten free pretzel with rice flour and gum native seeds٫ basil and tragacanth

Product of flour is the most widely consumed food products around the world. Pretzel, a type of baked bread from batter is in the shape of knot. Pretzel, often with condiments and a variety of flavors, like a lion, or with seeds, and nuts, prepared. In recent years, the use of resins to enhance the quality and nutritional properties of flour products, is taken into consideration. In this study, was used rice flour instead of wheat flour (to use for people with celiac disease). In order to improve the rice pretzeel texture was used basil seeds and tragacanth gums the amount 0.2, 0.4 and 0.6 per cent. Manufacturing pretzel were tested on days 1, 10 and 20 of storage. analysis of variance showed that the effect of treatments on the amount of peroxide, texture, PH, moisture, ash, and volume, of pretzel productive significant (p<0.5) and non-significant on the aw (p>0.5), so the effect of time, on amount of peroxide, texture, PH, moisture and aw pretzel productivesignificant (p<0.5) and non-significant the ash and volume (p>0.5), respectively 0.2% of basil seed gum improves the PHizicochemical and sensory properties of pretzel.

Keywords: Pretzel, water activity, Ph, peroxide, moisture