Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
| Autor: | Tatiane Ferreira da Silva, Ana Carolina Conti-Silva |
|---|---|
| Přispěvatelé: | Universidade Estadual Paulista (Unesp) |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Inulin + Oligofructose 030109 nutrition & dietetics biology Caramel Flavor Chemistry Inulin Celiac Sensory profile Sweet taste 04 agricultural and veterinary sciences Rice flour biology.organism_classification 040401 food science Fructans 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Chewiness Gluten free Food science Aroma External preference mapping Sensory acceptance Food Science |
| Zdroj: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.12.031 |
| Popis: | Made available in DSpace on 2018-12-11T17:16:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-04-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Looking 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. São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265 São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265 FAPESP: 2012/16379-6 |
| Databáze: | OpenAIRE |
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