Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
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Data
2018-04-01
Autores
da Silva, Tatiane Ferreira [UNESP]
Conti-Silva, Ana Carolina [UNESP]
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Resumo
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.
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Palavras-chave
Celiac, External preference mapping, Fructans, Sensory acceptance, Sensory profile
Como citar
LWT - Food Science and Technology, v. 90, p. 172-179.