Evaluation of quality and Thermal Analysis of Gluten Free Crackers making from cassava and sweet potato


  • Mahmoud A. El-Wakeel Food science Dept., Faculty of Agriculture, Bani-Suef Univ., Bani-Suef 62511, Egypt.
  • Samah M. Ismael Home Economic Dept., Faculty of Specific Education, Ain Shams Univ., Cairo, Egypt.


Cassava, Sweet Potato, Gluten Free Crackers, Thermal Analysis


The proximate composition of sweet potato powder indicates that it possesses significant amounts of proteins, fat and fiber (8.16, 0.65, and 2.68%, respectively) while the cassava flour indicates significant amounts of proteins, fat and fiber (3.96, 0.48, and 4.78%, respectively). Cassava flour and sweet potato powder, also are rich in vitamins, as well as, various mineral constituents such as calcium, zinc and iron. All tested treatments showed that the sweet potato powder and cassava flour crackers were significantly contain higher nutrient contents compared to control crackers. In the current study, corn flour substituted with sweet potato powder and cassava flour till 100% of corn flour, gave crackers in formula 1 (100% sweet potato powder) with a better nutritional value in protein and fiber (87.5 and 1.17%, respectively). While formula 5 (100% cassava flour) show a high level of ash and carbohydrate (1.44 and 75.31%, respectively). The thermal analysis DSC (Differential scanning calorimetry) and TGA (Thermogravimetric analysis) presented a stable status for formula 5 (100% cassava flour) in enthalpy change (ΔH) 138.55 as well showed high sensory evaluation compared to the other formulas. Therefore, it could be concluded that, consuming cassava flour and sweet potato powder crackers could be used to provide a part of the daily requirements of protein, dietary fiber, carbohydrate, calcium, iron and zinc for of nutrients for with celiac disease and successes to prepared a good gluten free crackers product.