TY - JOUR
T1 - Evaluation of the physicochemical and sensory characteristics of gluten-free cookies
AU - Silva-Paz, Reynaldo J.
AU - Silva-Lizárraga, Roxana R.
AU - Jamanca-Gonzales, Nicodemo C.
AU - Eccoña-Sota, Amparo
N1 - Publisher Copyright:
Copyright © 2024 Silva-Paz, Silva-Lizárraga, Jamanca-Gonzales and Eccoña-Sota.
PY - 2023
Y1 - 2023
N2 - The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran’s Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as “I like them.” Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers.
AB - The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran’s Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as “I like them.” Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers.
KW - consumers
KW - cookies
KW - gluten free
KW - sensory evaluation
KW - substitute flours
UR - http://www.scopus.com/inward/record.url?scp=85182637001&partnerID=8YFLogxK
U2 - 10.3389/fnut.2023.1304117
DO - 10.3389/fnut.2023.1304117
M3 - Article
AN - SCOPUS:85182637001
SN - 2296-861X
VL - 10
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 1304117
ER -