Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIX, Issue 1
Written by Elena-Claudia STOICAN (GRADEA), Ionuț MORARU, Angela MORARU, Mircea-Cosmin PRISTAVU, Florentina ISRAEL-ROMING
People suffering from celiac disease must exclude gluten products from their diet. The lack of gluten in bakery products causes both technological problems for processors and nutritional deficiencies for consumers. The purpose of this paper is to obtain functional gluten-free breadsticks with cumin improved by the addition of cruciferous extracts. The 3xBiotics commercial extracts was used for the experiments, which is a mixture of fermented cruciferous powders. In addition to the gluten-free breadsticks with cruciferous extracts, two control samples were made: gluten-free breadsticks with cumin whithout cruciferous extracts and breadsticks with gluten and cumin improved by the addition of cruciferous extracts. All the samples were evaluated from microbiological point of view to determine the shelf life, from physico-chemical point of view to determine the nutritional value and from sensory point of view, using a panel of consumers, to characterize the sensorial attributes. Following the comparison with the control samples, it was found that the energy value for functional gluten-free breadsticks with cumin and cruciferous extracts was higher compared to the control samples.
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