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Food Science and Technology (Campinas)
versión On-line ISSN 1678-457X
GRANATO, Daniel y ELLENDERSEN, Luciana de Souza Neves. Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.2, pp. 395-400. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612009000200026.
Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for centesimal composition, water activity, and color of the cookies. Peanut and almond cookies could be considered sources of iron once they presented at least 15% of the daily recommended value of intake. They also garnered acceptance indexes of 80 and 85%, respectively, concluding that both formulations developed in this study were source of iron and contained high concentration of lipids and proteins with great sensory acceptance, suggesting their potential consumption by gluten-intolerants.
Palabras clave : cookies; almond; peanut; sensory evaluation; celiac disease.