People with celiac disease have difficulties in adopting a completely gluten free diet with nutritional quality. Thus, the aimed of this study to produce gluten free cookies enriched with prebiotic fibers and containing different flaxseed flour concentrations in partial replacement of rice flour. For that, four treatments were prepared with concentrations of 5%, 10%, 15% and 20% of flaxseed flour. The analysis of technological characteristics, color and sensory evaluation were carried out. The flaxseed flour addition 15% decreased (p<0.05) the technological characteristic of increased diameter. For the color data, the lightness was lower (p<0.05) in the formulations with 10, 15 and 20% of flaxseed flour. As for the redness, formulations with 15 and 20% of flaxseed had higher (p<0.05) values when compared to that with 5%. For yellowness, the highest values were for formulations containing 15 and 20% flaxseed. Thus, flaxseed flour gave the cookies a darker color. This darkening has increased consumer acceptance. The terms evaluated by the just-about-right scale, had higher percentages in the just-about-right region: color (68%), flaxseed flavor (58%) and crispness (71%). For purchase intention, all formulations had higher percentages in the region of purchase, with emphasis on the one with 20% linseed (74%). Thus, all cookie formulations were well accepted, with emphasis on the formulation with 20% flaxseed flour.

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This study aimed to produce burgers using fructooligosaccharides (FOS) as a substitute for animal fat. Four treatments (T1—control; T2—with 50% fat reduction; T3—with 50% fat reduction + 5% FOS; T4—with 50% fat reduction + 10% FOS) were produced. For the proximate composition, T4 had the lowest moisture. For lipids, the fat reduced treatments (T2, T3, and T4) differed of T1. For lipid oxidation, T3 and T4 had highest (p < .05) values than T1. For the cooking characteristics, T4 had the highest yield and the lowest cooking loss. Before cooking, the redness of T3 differed from the other treatments. After cooking, the burgers of T4 had lower lightness than those of T1. Although flavor acceptance and overall liking reduced with the FOS, the scores remained within the acceptance region. Therefore, FOS is an alternative for the fat replacement in burgers. Practical applications Beef burgers are widely consumed by practicality. However, these products have high fat content. Thus, the reduction of this constituent is a challenge for meat industry because it is responsible for functional and palatability characteristics. Therefore, this study aimed to develop low‐fat beef burgers containing fructooligosaccharides and to evaluate the effects on physicochemical characteristics, cooking quality, and sensory evaluation. Moreover, the present study used the Principal Component Analysis and the penalty analysis for better visualization and interpretation of sensory attributes.