Quality of Gluten Free Cookies Supplemented with Red Beet Flour.
International Conference on Agriculture, Forest, Food, Veterinary Sciences and Technologies (ICAFOF-2018), İzmir, Türkiye, 2 - 05 Nisan 2018, ss.35, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: İzmir
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.35
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Technological and nutritional quality of gluten-free bakery products are generally low. Therefore, the search for alternative additives for use in their formulations is still ongoing. In this study, red beet flour (RBF) was used to produce gluten-free cookies (GFCs) in order to diversify and enrich celiac diet. The RBF was used to replace, 5, 10 and 15 g/100 g of gluten free flour formulations (GFF) which is prepared from potato starch, corn starch, chickpea flour, corn flour and rice flour. Cookie from 100 g/100 g GFF was served as a control sample. As compared to control, GFCs replaced with RBF were showed higher dietary fiber, ash and protein content. When RBF was added at 15%, the content of dietary fiber was increased by 300%. GFCs at all replacement levels of RBF were demonstrated similar water activity, pH and total lipid as control cookies. Increasing levels of replacement with RBF, was caused to turned darker external color of the GFCs and also was lead to decrease yellowness values while significant increase was observed at redness values. The spread ratio and fracturability were found similar to control samples but hardness of RBF containing GFCs were found significantly higher. The results of the sensory evaluation of GFCs were showed that RBF addition was led to no significant difference in appearance, texture, taste, odor, flavor and overall acceptability and a slight decrease in purchasing intent of 15%RBF replacement level as evaluated by untrained panelists. When all the results are evaluated together, GFCS with acceptable quality and improved nutrition could be prepared from RBF.