Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Food Science and Technology (Campinas)

Daniel Granato²  Luciana De Souza Neves Ellendersen¹ 

[1] ,Universidade Federal do Paraná Programa de Pós-Graduação em Tecnologia de Alimentos Curitiba PR ,Brasil

关键词: cookies;    almond;    peanut;    sensory evaluation;    celiac disease;    biscoitos;    amendoim;    avaliação sensorial;    doença celíaca;   

DOI  :  10.1590/S0101-20612009000200026

来源: SciELO

【 摘 要 】

Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for centesimal composition, water activity, and color of the cookies. Peanut and almond cookies could be considered sources of iron once they presented at least 15% of the daily recommended value of intake. They also garnered acceptance indexes of 80 and 85%, respectively, concluding that both formulations developed in this study were source of iron and contained high concentration of lipids and proteins with great sensory acceptance, suggesting their potential consumption by gluten-intolerants.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License