Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes.

Autor:	Hopkin L; Brigham Young University, 701 E. University Parkway, ESC S-221, Brigham Young University, Provo, UT 84602, USA., Broadbent H; Brigham Young University, 701 E. University Parkway, ESC S-221, Brigham Young University, Provo, UT 84602, USA., Ahlborn GJ; Brigham Young University, 701 E. University Parkway, ESC S-221, Brigham Young University, Provo, UT 84602, USA.
Jazyk:	angličtina
Zdroj:	Food chemistry: X [Food Chem X] 2021 Dec 06; Vol. 13, pp. 100182. Date of Electronic Publication: 2021 Dec 06 (Print Publication: 2022).
DOI:	10.1016/j.fochx.2021.100182
Abstrakt:	Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced cupcake volume and crumb structure, with smaller flour-particle size resulting in increased volume and decreased crumb density. Although almond-flour particle size itself did not directly influence cupcake properties, volume increases were observed in cupcakes with higher percentages of almond flour. Addition of coconut flour increased cell size and decreased cell density. Mechanical testing showed almond flour resulted in a cupcake that was more tender. Adhesion and cohesion values showed no statistical difference after 24 h and minimal change at subsequent evaluation periods. Quantitative descriptive analysis and consumer acceptance evaluation indicated that cupcakes containing almond flour were more moist and tender, and were preferred over cupcakes made with only coconut flour. Almond and coconut flours may be used in gluten-free, ketogenic cupcakes, with almond flour performing better in evaluated parameters. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2021 The Authors.)
Databáze:	MEDLINE
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