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