Quality of gluten-free supplemented cakes and biscuits

Halina Gambuś , Florian Gambuś , Dorota Pastuszka , Paulina Wrona , Rafał Ziobro , Renata Sabat , Barbara Mickowska

Abstract

Gluten-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.
Author Halina Gambuś (FoFT / DoCT)
Halina Gambuś,,
- Department of Carbohydrate Technology
, Florian Gambuś (FoAaE / DoAaECh)
Florian Gambuś,,
- Department of Agricultural and Environmental Chemistry
, Dorota Pastuszka
Dorota Pastuszka,,
-
, Paulina Wrona (FoPaPE / IoMEEaPP)
Paulina Wrona,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
, Rafał Ziobro (FoFT / DoCT)
Rafał Ziobro,,
- Department of Carbohydrate Technology
, Renata Sabat (FoFT / DoToC)
Renata Sabat,,
- Department of Technology of Carbohydrates
, Barbara Mickowska (FoFT / DoToCaC)
Barbara Mickowska,,
- Department of Technology of Catering and Consumption
Journal seriesInternational Journal of Food Sciences and Nutrition, ISSN 0963-7486, e-ISSN 1465-3478, (A 25 pkt)
Issue year2009
Vol60
No4
Pages31-50
Publication size in sheets0.95
Keywords in EnglishCeliac disease, gluten-free cakes, linseed, amaranth, buckwheat
DOIDOI:10.1080/09637480802375523
Languageen angielski
Score (nominal)20
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2009 = 0.769; WoS Impact Factor: 2009 = 1.313 (2) - 2009=1.604 (5); WoS Citations = 31
Citation count*36 (2016-09-12)
Additional fields
Udział procentowyM. Sikora: 10%
Źródło punktacjihttps://biblioteka.urk.edu.pl/zasoby/20/ujednolicony_wykaz_2009.pdf
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?