Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits

Patients with celiac disease and those who are gluten intolerant have a need for gluten-free bakery items but developing them is a challenge for technologists and dietitians. Foxtail millets are naturally gluten-free and nutrient-dense grains. Herein, CMC-modified foxtail millet biscuits (CFMBs) were prepared using 0.01%, 0.05%, and 0.1% of CMC hydrocolloids with foxtail millet flour. The effects of CFMBs on the physicochemical properties, sensory, and morphology were investigated and compared with wheat (WB-100) and foxtail millet (FMB-100) products. CFMBs were thicker, had a larger specific volume, and had a lower diameter and spread ratio than FMB-100. CFMB-0.1 exhibited higher moisture content, higher water activity, and lower fat content than FMB-100 and WB-100. The hardness of CFMB-0.1 (35.08 ± 0.26 N) was close to WB-100 (37.75 ± 0.104 N) but higher than FM-100 (21.61 ± 0.064 N). The scanning electron microscope (SEM) study indicated that incorporating CMC influenced the morphology and microstructure of CFMBs. Skilled panelists gave WB-100 and CFMB-0.1 the highest sensory ratings and FMB-100 the lowest due to their color, appearance, flavor, and overall acceptability. Finally, CMC may be easily included in FMB manufacturing and supported like gluten in the food sector to suit the nutritional demands of customers.