Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation

Sarabhai, Swati; Indrani, D.; Vijaykrishnaraj, M.; Milind,; Kumar, Vinay; Prabhasankar, P.

doi:10.1007/s13197-014-1432-5

Cited by 22 publications

(24 citation statements)

References 30 publications

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“…Sarabhai et al . (), who added up to 10% whey protein, also observed that a * values increased and b * values decreased when increasing the amount of protein. The differences between cookies with GP and HGP may be due to the way in which proteins affect Maillard reactions, which are responsible for the cookie colour, as discussed previously.…”

Section: Resultsmentioning

confidence: 84%

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Bravo‐Núñez

Sahagún

Martinez

2018

Int J of Food Sci Tech

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Summary This study aims to establish how the substitution of wheat flour by high levels (15%, 30% and 45%) of gluten or hydrolysed gluten proteins affects sugar‐snap cookies properties. An increase in water‐binding capacity was observed when proteins were present. An increase in the dough elastic modulus was observed for gluten protein, but it decreased when hydrolysed gluten protein was used. Regarding the physical characteristics of the cookies, for the same protein percentage, the presence of gluten protein decreased spread ratio and increased hardness, while hydrolysed gluten protein increased spread ratio and yielded darker cookies without modifying the hardness. As for sensory characteristics, taste was negatively influenced by hydrolysed protein and visual acceptability was enhanced when gluten protein was present. Overall acceptability was decreased for the highest levels of hydrolysed gluten protein. Nevertheless, the highest levels of gluten protein did not modify the acceptability.

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Section: Resultsmentioning

confidence: 84%

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Bravo‐Núñez

Sahagún

Martinez

2018

Int J of Food Sci Tech

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“…Schober et al (2003) added starches in gluten-free cookies formulations but they were mixed with three gluten-free flours and only three mixtures were analysed, therefore the effect of starches could not be clearly compared. Sarabhai et al (2015) studied the effect of protein concentrate (soya and whey protein), however they were added with emulsifiers.…”

Section: Introductionmentioning

confidence: 99%

Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

Mancebo

Rodríguez

Gómez

2016

LWT - Food Science and Technology

108

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Please cite this article as: Mancebo, C.M., Rodriguez, P., Gómez, M., Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies, LWT -Food Science and Technology (2015), doi: 10.1016/j.lwt.2015 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. The mixture of rice flours, starches and proteins is common in gluten-free bakery 13 products such as bread or cake. The aim of this study was to determine the effects of 14 starch and/or protein addition in rice flour gluten-free cookie quality. For this purpose, 15 the hydration and oil absorption properties of flour-starch-protein mixtures, dough 16 rheology and quality cookie parameters (thickness, final diameter, spread factor, texture, 17 colour and acceptability) were analysed. Generally, protein incorporation increased 18 hydration properties of the mixture and dough consistency, producing cookies with 19 limited spreading in the baking time, lower hardness values and darker colour. In 20 particular, protein addition reduced the width up to 8.4% and the hardness up to 10.60 21 % (control versus 20% of protein inclusion). However, maize starch addition reduced 22 hydration properties and gave rise to cookies with higher thickness and width, but the 23 texture and colour were not affected by the starch. Cookies with higher protein content 24 showed higher acceptability than cookies with higher starch content and no protein 25 addition. Therefore, protein and starch can be used in order to adjust the desired cookie 26 characteristics depending on the cookie formulation and the needs of manufacturers. 27 28 29

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“…Gluten-free cookies formulation without any improver (isolated soy protein and hydrocolloids) were reported to increase the cookies hardness significantly [11,12]. Our preliminary research also showed that the substitution of wheat flour 100% to mocaf without the addition of isolated soy protein and hydrocolloid resulted in increasing hardness of cookies texture [8].…”

Section: Physical Analysismentioning

confidence: 63%

Sensory Characteristic of Gluten-Free Popular Indonesian Cookies

Anggraeni¹,

Handayani²,

Palupi³

2017

Proceedings of the International Conference on Technology and Vocational Teachers (ICTVT 2017)

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Abstract-were assessed for physical analysis (diameter, thickness, spread ratio, breaking strength and color analysis) and subjected to consumer acceptance by sensory analysis (color, flavor, texture, taste, and overall acceptability). Nastar cookies prepared from 75% modified cassava flour, 20% rice flour, 5% isolated soy protein and addition of 2% guar gum were more acceptable than cookies prepared from other gluten-free formulations and the sensory characteristics (color, flavor, texture, taste and overall acceptability) were not significantly different (P>0.05) from control-wheat-flour nastar cookies.

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Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation

Cited by 22 publications

References 30 publications

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

Sensory Characteristic of Gluten-Free Popular Indonesian Cookies

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