Authors:
Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop
Volume 21, Issue 4;
Pages: 371-378; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
The purpose of this study was to obtain gluten-free cookies destined for gluten intolerant people and not only, which implies the substitution of wheat gluten. Gluten intolerance is a chronic illness of the small intestines which occurs in the case of people with a certain genetic predisposition. To optimize recipe of the aglutenic cookies obtained using rice flour (RF) and quinoa flour (QF) the following blends RF/QF, 90:10, 75:25, 55:45 were performed. Thus, the biscuits were prepared from the RF/QF blends and evaluated for physicochemical and sensory properties. The results showed that the protein and the fat contents of the flour blend cookies increased with increasing levels of QF. Sensory evaluation showed that above 10% quinoa substitution levels, the sensory scores for overall acceptability and all the sensory qualities evaluated decreased steadily. Biscuits (cookies) prepared from the blends of 90% rice flour and 10% quinoa flour were appreciated by panelists as the most acceptable.
Keywords:
gluten-free biscuits (cookies), flour blends, chemical composition, sensory evaluation
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Faculty of Food Processing Technology
Royalty