Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Abstract

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies Farinhas de amêndoa e amendoim suplementadas com ferro como ingredientes potenciais para desenvolvimento de biscoitos sem glútenDaniel GRANATO* 1 , Luciana de Souza Neves ELLENDERSEN 2 IntroductionCookie production has occurred since the Rock Age and its formulations and processing have been perfected continuously (PARRA, 2003). In accordance with Brasil (2005), cookies are produced by kneading and baking dough prepared from flour and/or starch, fermented or not, containing other nourishing substances. Flour can be derived from fruits, leaves, cereals, tubers, and other hortalices. The term 'cookie' is generally followed by the substance that characterizes it such as honey, carrot, chocolate etc. Other ingredients can also be used to prepare cookies to improve their physical, nutritional, sensory, or technological properties such as enzymes, colorings, vitamins, minerals, fibers and flavorings (MORETO, 1999).Brazil is the second worldwide cookie producer followed by the United States that leads the ranking. In Brazil, there are 400 cookie industries and this sector registered in 2004 a total production of 1.080 tons. In 2007 this number increased to 1.131 tons, summing up an income of R$ 7.42 billion and a total export of more than US$ 91.6 million (SIMABESP, 2008). These numbers indicate that Brazilian cookies are competitive in the international market due to their quality and acceptance. The average consumption of cookies, per person, in Brazil, has grown in the last five years suggesting that these products present a demanding market (ALVES; GROSSMANN, 2002).Although many types of cookies and snacks have been developed over the last decades, few are gluten-free. Thus, the development of new products for celiacs, people with intolerance to gluten, and for those allergic to cow milk and to phenylketonurics and other ingredients has become necessary. ResumoO Brasil é o segundo maior produtor de biscoitos do mundo e possui muitas variedades no mercado, entretanto, poucos são destituídos de glúten. O objetivo deste trabalho foi formular dois biscoitos sem glúten: um de amendoim e outro de amêndoa adicionados com ferro e analisar suas propriedades físico-químicas e sensoriais. Os parâmetros físico-químicos avaliados foram: umidade, cor (L*, a*, b* e C*), cinzas, proteínas, lipídios, ferro, carboidratos (estimados por diferença) e atividade de água. A aceitação dos produtos foi testada por 115 provadores não treinados que utilizaram uma escala hedônica de cinco pontos. Os dados coletados foram submetidos aos testes de Levene, de ANOVA e de Tukey, que mostraram a diferença estatística (p < 0,05) em todos os atributos da composição centesimal, atividade de água e da cor dos biscoitos desenvolvidos. Os biscoitos de amendoim e de amêndoa apresentaram ferro em uma concentração que faz com que possam ser considerados fonte (pelo menos 15% IDR). Apresentam também índice de aceitação de 80% e 85%, respectivamente, conclu...

Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds

“…Flours derived from fruits, leaves, grains, tubers, and vegetables (Granato & Ellendersen, 2009) can be used as alternatives to replace wheat flour, including buckwheat flour and millet flour. Buckwheat (Fagopyrum esculentum) is a pseudocereal that presents proteins of high biological value, as well as fibers, minerals, and flavonoids (Pomeranz, 1988;Okeda & Yamashita, 1994;Abdel-Aal & Wood, 2005;Choi & Ma, 2006).…”

Effects of Hemp (Cannabis sativa L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten‐Free Crackers

“…One of the examples often quoted within the functional food sector is the introduction of margarine spreads fortified with plant sterols (Henry ). Among other functional foods, bakery products were also investigated as gluten‐free options: almond‐ and peanut‐flour‐based cookies fortified with iron (Granato and Ellendersen ); raw and popped amaranth‐flour‐based breads and cookies rich in protein (de la Barca and others ); protein and crude fibers enriched biscuits based on plantain and chickpeas flours (Yadav and others ). However, research in Europe has shown that there is a confusion among consumers about functional foods and they need to be informed to understand the exact benefits of such food in order to purchase it (Blades ; Annunziata and Vecchio ).…”

Characterization and Classification of Almond Cultivars by Using Spectroscopic and Thermal Techniques

“…Thermogravimetric analysis (TGA) has also been used to study food composition under different thermal treatments (Fuentes and others ). Finally, numerous studies have applied multivariate analysis techniques in order to characterize different vegetable oils and nuts according to the cultivar (López and others ; Granato and Ellendersen ; Oddone and others ). The application of linear discriminant analysis (LDA) in the evaluation of traceability of extra virgin olive oil from different Italian regions, cultivars, and Mediterranean areas has been recently confirmed as suitable to determination of the providence of olive oils samples (Chiavaro and others ).…”