Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber

Authors

DOI:

https://doi.org/10.33448/rsd-v9i7.4474

Keywords:

Rice flour; Omega 3; Hedonic scale; Prebiotic fibers; Color.

Abstract

People with celiac disease have difficulties in adopting a completely gluten free diet with nutritional quality. Thus, the aimed of this study to produce gluten free cookies enriched with prebiotic fibers and containing different flaxseed flour concentrations in partial replacement of rice flour. For that, four treatments were prepared with concentrations of 5%, 10%, 15% and 20% of flaxseed flour. The analysis of technological characteristics, color and sensory evaluation were carried out. The flaxseed flour addition 15% decreased (p<0.05) the technological characteristic of increased diameter. For the color data, the lightness was lower (p<0.05) in the formulations with 10, 15 and 20% of flaxseed flour. As for the redness, formulations with 15 and 20% of flaxseed had higher (p<0.05) values when compared to that with 5%. For yellowness, the highest values were for formulations containing 15 and 20% flaxseed. Thus, flaxseed flour gave the cookies a darker color. This darkening has increased consumer acceptance. The terms evaluated by the just-about-right scale, had higher percentages in the just-about-right region: color (68%), flaxseed flavor (58%) and crispness (71%). For purchase intention, all formulations had higher percentages in the region of purchase, with emphasis on the one with 20% linseed (74%). Thus, all cookie formulations were well accepted, with emphasis on the formulation with 20% flaxseed flour.

Author Biographies

Felipe Joseph Nascimento Ferreira, Universidade Federal do Maranhão

Food Engineer from the Federal University of Maranhão (UFMA).

Renata de Araujo Alves, Universidade Federal do Maranhão

Food Engineer from the Federal University of Maranhão (UFMA).

Antonia Mayara Brilhante de Sousa, Universidade Federal do Maranhão

Food Engineer from the Federal University of Maranhão (UFMA).

Student of the Master in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).

Virgínia Kelly Gonçalves Abreu, Universidade Federal do Maranhão

PhD in Food Science and Technology from the Federal University of Ceará.Professor of the Postgraduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA). Professor of the specialization in Quality Management and Food Safety at the Federal University of Maranhão (UFMA). Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA).

Francineide Firmino, Universidade Federal do Maranhão

Master in Biochemistry from the Federal University of Ceará (UFC). Professor of the specialization in Quality Management and Food Safety at the Federal University of Maranhão (UFMA). Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA).

Tatiana de Oliveira Lemos, Universidade Federal do Maranhão

PhD in Biotechnology - RENORBIO - from the Federal University of Ceará (UFC)

Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA).

Professor of the specialization in Quality Management and Food Safety at the Federal University of Maranhão (UFMA).

Ana Lúcia Fernandes Pereira, Universidade Federal do Maranhão

PhD in Food Science and Technology from the Federal University of Ceará.Professor of the Postgraduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA). Professor of the specialization in Quality Management and Food Safety at the Federal University of Maranhão (UFMA). Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA).

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Published

30/05/2020

How to Cite

FERREIRA, F. J. N.; ALVES, R. de A.; SOUSA, A. M. B. de; ABREU, V. K. G.; FIRMINO, F.; LEMOS, T. de O.; PEREIRA, A. L. F. Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber. Research, Society and Development, [S. l.], v. 9, n. 7, p. e565974474, 2020. DOI: 10.33448/rsd-v9i7.4474. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/4474. Acesso em: 23 apr. 2024.

Issue

Vol. 9 No. 7

Section

Engineerings

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