Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization

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dc.contributor.authorda Silva, Tatiane Ferreira [UNESP]
dc.contributor.authorConti-Silva, Ana Carolina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:16:48Z
dc.date.available2018-12-11T17:16:48Z
dc.date.issued2018-04-01
dc.description.abstractLooking 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.en
dc.description.affiliationSão 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
dc.description.affiliationUnespSão 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
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2012/16379-6
dc.format.extent172-179
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2017.12.031
dc.identifier.citationLWT - Food Science and Technology, v. 90, p. 172-179.
dc.identifier.doi10.1016/j.lwt.2017.12.031
dc.identifier.file2-s2.0-85037985972.pdf
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-85037985972
dc.identifier.urihttp://hdl.handle.net/11449/175630
dc.language.isoeng
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectCeliac
dc.subjectExternal preference mapping
dc.subjectFructans
dc.subjectSensory acceptance
dc.subjectSensory profile
dc.titlePotentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterizationen
dc.typeArtigo
unesp.author.lattes2772138602066866[2]
unesp.author.orcid0000-0002-8139-9687[2]

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE