Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/340702
Type: Artigo
Title: Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds
Author: Geremias Ferreira Brites, Lara Tatiane
Ortolan, Fernanda
da Silva, David Wesley
Bueno, Fabio Rodrigo
Rocha, Thais de Souza
Chang, Yoon Kil
Steel, Caroline Joy
Abstract: The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative flours. For this, a 2(2) central composite rotatable design (CCRD), with varying concentrations of millet flour (MF) and chia seeds (CS), on a base of buckwheat flour (BF), was used. Control cookies were elaborated with 100% wheat flour (WF). The cookies were characterized for texture and other physical tests and by scanning electron microscopy of their internal structure. The response surfaces for the quality parameters of the cookies showed that the higher the proportion of MF used in the formulations, the lower the height and the greater the diameter, expansion factor, and hardness of the cookies. The addition of up to 10% CS showed no influence on the responses. The optimum point was defined as that with diameter, expansion factor, thickness, and hardness closer to the control cookie: 7.5% CS, 40% MF, and 52.5% BF. The substitution of wheat flour by buckwheat flour, millet flour, and chia seeds can be considered a suitable alternative for the preparation of gluten-free cookies.
Subject: Alimentos sem glúten
Country: Brasil
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Rights: Aberto
Identifier DOI: 10.1590/fst.30416
Address: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200458
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
S0101-20612019000200458.pdf1.45 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.