الفهرس 
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Abstract
With increasing the number of people with gluten sensitivities, need to increase the number of gluten-free products. Therefore, the current study aimed to prepare the cupcake and sablé biscuit from white corn flour (WCF) that replaced with different levels powder of chickpea split roasted (CSRP), red lentil (RLP) and carrot (CP) at 10, 20 %. WCF were recorded the highest content of moisture 11.45% and carbohydrate 71.44. WCF blending with different levels of CP increase the percent of fiber from 2.94% to 3.93%. Substitution of 10, 20% of WCF with CSRP and RLP increasing levels of WCF protein and replacement with 20% of CSRP led to increase protein from 9.03 to 11.59%. Replacement WCF with CSRP, RLP and CP led to increase the levels of iron and replacement with 20% of RLP led to increase Fe from 2.67 to 3.86 mg. RLP (20%) has recorded highest value of total phenol, flavonoids and antioxidant activity was (380.11mg GAE/100g, 46.88 mg GAE/100g and 42.78%) respectively compared with all samples. Addition of CSRP and RLP to WCF has increased nutritional properties; the higher value obtained in WCF fortified by CSRP 10% and CSRP 20% (356.89 and 357.52 Kcal/100g ) respectively for energy and increase content of proteins (9.03 to 12.01%), where’s formula content RLP 20% was showed a higher protein content (12.01 g/100g). As for physical properties; RLP recorded the highest WHC followed by CSRP, WCF and carrot powder CP was (7.11, 7.06, 5.89 and 5.11 g water) respectively, while CSRP and CP recorded the highest value of OHC followed by RLP and WCF was (3.51, 3.50, 3.41 and 2.91 g oil) respectively. Results appear significantly improved the sensory characteristic of sablé biscuit and cupcake especially formula mix at (20%). In conclusion, it can produce free-gluten cupcake and sablé biscuits by blend white corn flour by powder of chickpea, lentil or carrot at levels (10, 20%) to raise nutritional value and sensory properties.