| Autor: |
Cherățoiu Cosmina-Mădălina, Ognean Mihai, Ognean Claudia Felicia, Danciu Ioan |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
|
| Zdroj: |
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 22, Iss 1, Pp 51-55 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
2344-150X |
| DOI: |
10.2478/aucft-2018-0006 |
| Popis: |
Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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