EVALUATION OF NUTRITIONAL, PHYSICAL, TEXTURAL AND SENSORIAL PROPERTIES OF GLUTEN FREE COOKIES SUPPLEMENTED WITH DRIED Rosa damascena Mill. PETALS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXII
Written by Hülya GÜL, Semra Gül TEKELİ

In the present study, the effects of dried and ground Rosa damascena Mill. petals (Rosa flour-RF) for improving the nutritional and some characteristics of gluten-free cookies (GFC) were investigated. The RF was used to replace 0-2.5- 5-7.5-10% of gluten free flour (GFF) formulations. RF supplementation increased lightness and yellowness but decreased redness whereas a slight increase was observed at both moistures and spread ratio. RF addition lead to a significant reduction in the hardness of GFC while different levels of RF did not shown such an effect. RF provided darker samples and cookies became more brittle. RF addition led to an increase in total dietary fibre, total phenolics, and antioxidant activity of GFC. GFC containing RF were more appreciated than GFC with no added RF regarding taste and aroma. At the same time, a higher purchasing decision was found for cookies with added RF. Results showed that acceptable GFC couldbe produced by using RF up to 7.5% level to enhance the nutritional value of GFC that could be important for the gluten-free industry.

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GUL H., TEKELI S.G. 2018, EVALUATION OF NUTRITIONAL, PHYSICAL, TEXTURAL AND SENSORIAL PROPERTIES OF GLUTEN FREE COOKIES SUPPLEMENTED WITH DRIED Rosa damascena Mill. PETALS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXII, ISSN 2285-1364, 221-228.


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