Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization

Abstract

A B S T R A C TLooking to supply a gluten-free product with improved acceptance, and that promote a possible increase in the absorption of calcium in individuals with celiac disease, gluten-free chocolate cookies with oligofructose-enriched inulin added as a partial substitute for rice flour in the proportions of 25, 50 and 75% were characterized chemically, physically and sensorially. The chocolate cookie with 25% substitution of rice flour by inulin/oligofructose was as well accepted as the chocolate cookie with 100% rice flour (control) and the commercial cookie for most sensory properties and intention of purchase. This acceptance was resultant from high intensities of the descriptor terms grittiness, fracturability, yellow and red chromaticities and specific volume, in addition to the low intensities of caramel aroma, caramel flavor, brightness, adhesiveness, chewiness, sweet taste and hardness, and the low instrumental cutting force. Also, all the chocolate cookies may be claimed as gluten-free products. Considering a daily consumption of 3, 2 and 1 servings of gluten-free chocolate cookies with rice flour substitution by 25, 50 and 75% of inulin/oligofructose respectively, the recommended ingestion of 8 g per day of inulin/oligofructose for enhancing calcium absorption is reached.

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

“…The decrease could be ascribed to the increase formation of resistant starch as a result of the crystallization of the amylose starch granule in the cookies. This result commensurate with the report of da Silva and Conti-Silva (2018) who also reported decrease in the glycemic index of gluten free cookies as the temperature of baking of the cookies increases. Minimal predicted glycemic index was observed when the baking time increased from 4 min to 18 min, however, a baking time above 18 min led to a significant increase in the pGI.…”

Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits

“…The F1 and F3 showed the lowest hardness while the F2 exhibited the highest hardness values, with no differences between moisture and water activity levels. GFBs with CCl showed hardnesses greater than those observed by Duta and Culetu (2015) (18.33 to 29.35 N), who studied GFBs made with oatmeal, while they were similar or superior to the GFB with rice flour and chocolate studied by da Silva and Conti-Silva (2018), which presented values between 31.8 to 49.2 N, indicating that compared to the two authors the use of mixed rice and cassava flour contributed to the increase in the hardness of the biscuits.…”

Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity

“…At a temperature of 25°C, the sensory analysis was performed in individual booths under white light. Product sensory evaluation was carried out in terms of appearance, aroma, flavor, texture, and overall acceptance based on a nine‐point hedonic scale where 1 = dislike extremely, 2 = dislike very much, 3 = dislike, 4 = dislike slightly, 5 = neither like nor dislike, 6 = like slightly, 7 = like, 8 = like very much, and 9 = like extremely (Silva & Conti‐Silva, 2018). Consumer acceptance was scored by twenty‐eight trained panelists consisting of students and faculty members from the College of Chemistry and Food Science in Yulin Normal University, including twelve males and sixteen females with ages ranging from 20 to 36.…”