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标题：Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
其他标题：Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
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作者：SHAHZAD, Syed Ali ; HUSSAIN, Shahzad ; Mohamed, Abdellatif Abdelhakim 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2021
卷号：41
期号：1
页码：15-24
DOI：10.1590/fst.25419
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) and freshly extracted (cress seed, fenugreek, flaxseed, okra) hydrocolloids were added at a substitution level of 5% in gluten-free flour prepared from sorghum and Turkish beans. Pasting temperature of flour blends decreased significantly as a function of the type of hydrocolloid, except for gum Arabic, whereas the inclusion of gum resulted in an increase in water activity, moisture, ash, and fiber content of cookies. The hardness of cookies was higher in the presence of gum, while lightness and diameter were reduced with gum addition. Okra- and gum Arabic-substituted cookies had similar sensory acceptability as the control, and the presence of cress seed gum resulted in higher antioxidant activity. The cookies produced were acceptable from the technological and sensory standpoint and this may help the baking industry to provide gluten-free options for consumers who cannot tolerate gluten.
关键词：gluten-free cookies; gum; sorghum; Turkish beans; antioxidants.
其他关键词：gluten-free cookies;gum;sorghum;Turkish beans;antioxidants