Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida)

A recipe of snacks based on flour composite mixtures has been developed and scientifically substantiated with the aim of extending an assortment of flour snack products belonging to the category of specialized products. These snacks are intended for consumers adhering to the health nutrition principles and, first of all, for patients with celiac disease. Gluten-free types of flour fortified with the asafoetida spice are used in the recipe. Preliminary studies demonstrated that the formulation with a ratio of 60% rice flour, 20% pea flour and 20% chickpea flour had the highest biological value among six variants of flour mixtures. Using the mass-spectrometry method, a wide spectrum of aromatic substances belonging to different classes of organic compounds was revealed in the composition of the asafoetida spice, including aliphatic alcohols, oxo-compounds, aliphatic and aromatic carboxylic acids, esters, terpenes, phenol derivatives, heterocyclic aromatic compounds (derivatives of furan and thiophene). They have a wide spectrum of action: determine taste and aroma, show the antioxidant properties, and prevent fat rancidification. The investigations showed that addition of 0.2% of asafetida to the flour mixture not only increased the oxidative stability of snacks (induction period increased by 1.5 times), but also reduced the content of lipids. This was achieved due to a decrease in fat absorption during deep-fat frying (approximately by 1.5 times). As a result, the caloric content of the product reduced by 6.8% compared to the control, the oxidation processes were retarded and the shelf-life of snacks was extended. The results of the organoleptic assessment show that gluten-free snacks with the addition of asafetida are significantly superior to the control sample. The total score of snacks with asafetida was 24 points compared to 19 points given to the control sample. They had the most harmonious appearance, color, taste, and odor according to the profilogram of organoleptic indicators among products such as gluten-free snacks based on flour composite mixtures without additives (control), with addition of dietary fibers, with addition of the asafoetida spice and dietary fibers.