Quality characteristics of gluten free cookies prepared from different flour combinations

Abstract

The present investigation was undertaken on the utilization of alternate flours/meals (rice (Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) for the preparation of gluten free cookies as compared to conventional wheat (Triticum aestivum) flour cookies. The physicochemical parameters, sensory qualities and functional properties of flours/cookies were studied and compared with control cookies. The blend of maize and pearl millet had best pasting qualities followed by blend of pearl millet and sorghum flour. The control cookies showed a higher yield (186.8%) but stronger peak force (2.69 kg). The cookies prepared from rice and maize combination had highest spread ratio whereas, the lowest spread ratio was observed in rice and sorghum combination. The cookies with pearl millet and sorghum flour combination had higher fat, protein, ash and calorific values as compared to control cookies. The maximum sensory overall acceptability scores were found for cookies prepared from combination of pearl millet and sorghum flour followed by rice and sorghum, maize and sorghum, rice and maize, maize and pearl millet, rice and pearl millet and control cookies. All gluten free cookies had higher nutritional value as compared to control cookies and were acceptable by panelists.

Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

“…Each observation is a mean of 6 replicate experiments. For each observation the coefficient of variation was less than 0.5 % protein complex found in wheat which provides desirable organoleptic properties (texture and taste) to many bakery and other food products (Rai et al 2011). However gluten seems to play a limited role in defining the processability and end product quality of cookies.…”

“…In this respect it has been suggested that soft wheat flour or composite flour is preferred for production of good quality biscuits (Eneche 1999). Practically the sensory acceptability of the biscuits is the most used parameter to assess the limit of substitution and many studies reported with success acceptable biscuits at very high levels of substitution with non-wheat flours (Rai et al 2011;Eneche 1999) (Table 4). Composition and sensory characteristics of biscuits composite…”

Use of finger millet in cookies and their sensory and nutritional evaluation

“…This is due to longer shelf life, prepared in local bakeries also, easy marketing, low cost, varied taste and texture. The use of millet flour is becoming more and more common in baked products especially in bread, cookies and crackers that are targeted at consumers who are gluten sensitive or diabetic (Lovis, 2003;Rai et al 2014;Tanwar and Dhillon, 2017). The bakery products such as cookies are predominantly based on refined wheat flour and the replacement of refined wheat flour with finger millet will upgrade the nutritional quality of such products.…”

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

“…Consequently there is an increasing demand for gluten-free food products which has augmented the research efforts as well (Rai et al 2014;Shevkani and Singh 2014). Ingestion of gluten containing foods by celiac patients causes atrophy of the small intestinal villi and ultimately leads to several symptoms such as cramping, bloating, nausea, diarrhoea, anaemia, fatigue, weight loss and vitamin and mineral deficiencies (Green and Cellier 2007).…”