Quality of gluten-free supplemented cakes and biscuits.
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 alpha-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.
Gambuś
Halina
H
Department of Carbohydrate Technology, Agricultural University, Krakow, Poland.
Gambuś
Florian
F
Pastuszka
Dorota
D
Wrona
Paulina
P
Ziobro
Rafał
R
Sabat
Renata
R
Mickowska
Barbara
B
Nowotna
Anna
A
Sikora
Marek
M