Quality of gluten-free supplemented cakes and biscuits
Halina Gambuś , Florian Gambuś , Dorota Pastuszka , Paulina Wrona , Rafał Ziobro , Renata Sabat , Barbara Mickowska
AbstractGluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and different chemical components. All supplemented gluten-free products received high consumer scores, exceeding in some cases those of control samples. Supplementation of gluten-free confectionery products with linseed meal, amaranth and/or buckwheat flours enhanced their final nutritional quality. A significant rise was observed in the protein content and dietary fiber, and in the case of linseed meal also α-linolenic acid. All of the supplemented gluten-free confectionery products contained more macro-elements and micro-elements (i.e. potassium, phosphorus, magnesium, calcium, iron, manganese, zinc and copper), as compared with the controls. Taking into account the amino-acid composition, amaranth proved a more beneficial supplement of gluten-free products than linseed.
|Journal series||International Journal of Food Sciences and Nutrition, ISSN 0963-7486, e-ISSN 1465-3478, (A 25 pkt)|
|Publication size in sheets||0.95|
|Keywords in English||Celiac disease, gluten-free cakes, linseed, amaranth, buckwheat|
|Publication indicators||: 2009 = 0.769; : 2009 = 1.313 (2) - 2009=1.604 (5); = 31|
|Citation count*||36 (2016-09-12)|
|Udział procentowy||M. Sikora: 10%|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.