Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans
| Autor: | Márcia Arocha Gularte, Aline Machado Pereira, Mauro Fontana, Nathan Levien Vanier, Estefania Júlia Dierings de Souza |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
010401 analytical chemistry
04 agricultural and veterinary sciences Rice flour 040401 food science 01 natural sciences Sensory analysis 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Amylose Protein digestibility High amylose Gluten-free cookies Business Management and Accounting (miscellaneous) Composition (visual arts) Gluten free Food science Food Science |
| Zdroj: | British Food Journal. 123:1810-1820 |
| ISSN: | 0007-070X |
| DOI: | 10.1108/bfj-09-2020-0860 |
| Popis: | PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|