SENSORY AND BIOLOGICAL EVALUATION OF CHIA AND QUINOA- FORTIFIED GLUTEN FREE-BISCUIT PRODUCTS ON CELIAC DISEASE IN RATS

ABSTRACT
Celiac disease (CD) is a chronic inflammatory disease of the upper small intestine triggered by gluten protein intolerance, which is prevalent in genetically predisposed persons. The present study was aimed to explore the sensory and biological evaluation of chia and quinoa-fortified gluten - free biscuit products on CD in rats. Sensory evaluation of prepared biscuit products supplemented with chia, quinoa and their combination was performed. Results revealed that incorporation of chia and quinoa flour with rice flour improved sensory properties of prepared biscuit products. Thirty-five male Sprague Dawley rats were used and allocated into five equal groups; Group1: negative control, group 2: positive control with CD and groups 3, 4 and 5: with CD and were fed on chia, quinoa and their combination, respectively. Feed intake (FI), body weight gain (BWG %), and feed efficiency ratio (FER) were calculated. Blood samples were collected for determination of parameters of liver & kidney function, total cholesterol (TC) , triglyceride (TG) , lipoprotein fractions, glutathione (GSH), malondialdehyde (MDA) and lactate dehydrogenase (LDH). Histopathology of small intestine was also carried out. Feeding of chia, quinoa and their combination to rats decreased BWG%, FER, TC, TG and parameters of hepatorenal function. Histopathological examination of small intestine demonstrated that feeding combination of chia and quinoa ameliorated lesions of CD and intestinal inflammation.  It could be concluded that fortification of rice flour with quinoa and chia flour improve the sensory properties of prepared biscuit products and when fed to rats may be effective as curative for celiac disease.