Farinhas de amêndoa e amendoim suplementadas com ferro como ingredientes potenciais para desenvolvimento de biscoitos sem glúten

Translated title of the contribution: Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Daniel Granato, Luciana de Souza Neves Ellendersen

Research output: Contribution to journalArticlepeer-review

Abstract

Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for centesimal composition, water activity, and color of the cookies. Peanut and almond cookies could be considered sources of iron once they presented at least 15% of the daily recommended value of intake. They also garnered acceptance indexes of 80 and 85%, respectively, concluding that both formulations developed in this study were source of iron and contained high concentration of lipids and proteins with great sensory acceptance, suggesting their potential consumption by gluten-intolerants.

Translated title of the contributionAlmond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies
Original languagePortuguese (Brazil)
Pages (from-to)395-400
Number of pages6
JournalFood Science and Technology (Brazil)
Volume29
Issue number2
DOIs
Publication statusPublished - 2009
Externally publishedYes

Keywords

  • Almond
  • Celiac disease
  • Cookies
  • Peanut
  • Sensory evaluation

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