Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Abstract

Sensory profiling of gluten‐free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples were appearance, aroma, taste, and texture/crispiness of the cookies. Sensory mapping (internal and external preference mapping) was evaluated using multidimensional scaling of data obtained using a 9‐point hedonic scale. Analysis of the panelists revealed the rating of the cookie samples was not affected by the aroma attribute. The result of internal preference mapping revealed that the first three principal components extracted accounted for 71% of the total variation. External preference mapping shows that the potential for predicting assessors overall acceptability of the cardaba banana cookies using five sensory descriptors which drove the preference of some of the five assessors’ clusters. The formulation of GF cookies is feasible and the result obtained may facilitate the marketability of GF food that is comparable to conventional cookies in sensorial attributes. Practical applications Understanding the sensory profiling and consumer preference of gluten‐free cardaba banana cookies using internal and external preference mapping are key to the development of cookie sample that will achieve success in the marketplace. Results obtained in this research were discussed with relevance to the production of cookies that not only meet consumer requirement but also compared favorably with conventional cookies.

Lignocellulose, dietary fibre, inulin and their potential application in food

“…Their physical inaccessibility form is responsible for their resistant nature as found in partly milled seeds and grains in addition to some densely starchy foods that have been processed. Chemically, their measurement is determined as a disparity between released glucose produced by the digestive enzyme of a food sample that has been homogenized and boiled and the one released from a sample that is not boiled and homogenized ( Olawoye and Gbadamosi, 2020a , Olawoye and Gbadamosi, 2020b ). The heat stability of RS 1 in the majority of normal cooking processes is responsible for its use extensively as ingredients in conventional foods ( Sajilata et al., 2006 ).…”

“…A major reason for this supplement is that dietary fibre produces a wide variety of flavours for the products making it attractive and more palatable. Great importance is their fermenting abilities as they can ferment and give a better structure and a more attractive end product ( Olawoye and Gbadamosi, 2020a , Olawoye and Gbadamosi, 2020b ). The most important factor is that they are cost-efficient.…”

Celiac Disease Management through Gluten-Free Diets

“…Gluten-free products' marketability is estimated to increase in value from US$ 4.18 billion in 2017 to US$ 6.47 billion by 2023 in which gluten-free bread and cookie are estimated to be the most consumed cereal-based GF-food globally [9]. During the production of food products made from gluten, gluten present in the food products is responsible for the elasticity, extensivity and texture resistant if the dough [2,12]. However, to improve the quality (texture and specific volume) of gluten-free diet/products, hydrocolloids such as hydroxypropylmethylcellulose, xanthan gum, pectin, carboxymethylcellulose are commonly used to improve the baking quality, imparting texture and appearance as well as stability in the gluten-free dough.…”

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

“…This SCFA provides the body with additional energy as well as a high concentration of butyrate which is also beneficial in the reduction of colon cancer. Hence, it had been suggested that for health benefits, starch-baked food high in slowly digestible starch and resistant starch should be consumed ( Olawoye and Gbadamosi, 2020c ).…”

“…Several previous studies to improve the overall nutritional and sensorial characteristics of gluten-free products had been carried out ( Malgor et al., 2020 ; Olawoye and Gbadamosi, 2020c ; Rybicka et al., 2019 ). Owing to this, cookie could serve as a potentially nutritious gluten-free snack through careful selection of ingredients.…”