MODELING OF DYNAMIC OSCILLATION AND CREEP-RECOVERY DATA OF GLUTEN-FREE BISCUIT DOUGH CONTAINING TIGER-NUT FLOUR

This study investigates the impact of tiger nut flour (TNF) on the rheological properties of gluten-free biscuit dough, focusing on creep-recovery behavior. TNF is a rich source of dietary fiber and essential nutrients, making it a promising ingredient in gluten-free products. The dough samples, with varying TNF percentages (10%, 20%, 30%, 40%, and 50%), were analyzed for their thermal and rheological properties. Results show that as TNF content increases, the dough becomes more deformable, reflected in higher creep compliance and lower viscosity. However, the dough retained sufficient elastic recovery, making it suitable for applications requiring structural integrity and extensibility. The reduction in gelatinization enthalpy suggests that TNF enhances processing efficiency by lowering energy requirements for starch gelatinization. This study fills a gap in the literature on TNF's role in gluten-free dough systems, offering insights for future applications in gluten-free product development.