Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 1
Written by Iulia-Elena SUSMAN, Mihaela MULȚESCU, Gabriela STAMATIE, Alina CULEȚU, Mona Elena POPA
Buckwheat (BF), sorghum (SF) and coconut (CF) flours as well as pea protein (PP) are considered alternative raw materials for gluten-free baked products. A cookie formulation based on 100% rice flour was control. Rice flour was substituted with different percentages of BF or SF (20%, 30% and 40%) and 20% PP and 10% CF were added to increase cookies nutritional values. This study showed how the addition of buckwheat and sorghum flour influenced the physico-chemical, texture and colour properties as well as the sensory attributes. Samples with 20% and 30% SF or BF had better scores than control, the highest acceptance scores were 6.44 for cookies with 20% SF and 6.11 for cookies with 20% BF. The colour measurement showed that the samples with the addition of SF were lighter than BF. Also, the samples with BF had similar colour in the control. Moreover, by adding different raw materials to rice flour, the level of protein and fiber increased.
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