Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate

Autor: Maria Antonieta Peixoto Gimenes Couto, Caroline Alves Cayres, José Luis Ramírez Ascheri
Přispěvatelé: Caroline Alves Cayres, UFRJ, JOSE LUIS RAMIREZ ASCHERI, CTAA, Maria Antonieta Peixoto Gimenes Couto, UFRJ.
Rok vydání: 2021
Předmět:
Zdroj: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
ISSN: 2523-3971
2523-3963
DOI: 10.1007/s42452-021-04209-z
Popis: Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scarce. This study evaluated the employment of 30% of rice-based pregelatinized composite flours (containing 15, 25 or 35% orange pomace blended with 5% soy protein isolate) on gluten-free biscuits. The target was the investigation of the nutritional profile and consumer?s acceptance of three short dough sweet biscuit samples. Thermoplastic extrusion was an efficient unit operation for the elaboration of a new gluten-free ingredient in which a by-product rich in total dietary fiber and a component with a high level of protein were employed. All pregelatinized composite flours in this study can be labeled as protein sources and can be claimed as high in total dietary fiber content, as well as two biscuit samples that can be labeled as total dietary fiber source. Also, all pregelatinized composite flours and biscuits presented low moisture and water activity, being microbiologically stable to room temperature (25?±?2 °C). Complementarily, the results of the microbiological evaluations [(coagulase-positive Staphylococcus, thermotolerant coliform (45 °C) and Salmonella sp. (absence in 25 g)] of the biscuits and their comparison with the Brazilian microbiological standards legislation attested their safety. Concerning the sensory analysis, adults? results showed that the flavor attribute might be responsible for increasing the overall impression score of a sample. In contrast, children?s results showed that they did not distinguish (p???0.05) two of three samples of biscuits analyzed. Made available in DSpace on 2021-01-28T20:31:54Z (GMT). No. of bitstreams: 1 Cayres2021-Article-EvaluationOfNutritionalCharact.pdf: 1177066 bytes, checksum: 344c90cc6d4e0131fde9b8bafb75a888 (MD5) Previous issue date: 2021
Databáze: OpenAIRE
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