title: Quality characteristics of gluten free cookies prepared from different flour combinations.
abstract: The present investigation was undertaken on the utilization of alternate flours/meals (rice (Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) for the preparation of gluten free cookies as compared to conventional wheat (Triticum aestivum) flour cookies. The physicochemical parameters, sensory qualities and functional properties of flours/cookies were studied and compared with control cookies. The blend of maize and pearl millet had best pasting qualities followed by blend of pearl millet and sorghum flour. The control cookies showed a higher yield (186.8%) but stronger peak force (2.69 kg). The cookies prepared from rice and maize combination had highest spread ratio whereas, the lowest spread ratio was observed in rice and sorghum combination. The cookies with pearl millet and sorghum flour combination had higher fat, protein, ash and calorific values as compared to control cookies. The maximum sensory overall acceptability scores were found for cookies prepared from combination of pearl millet and sorghum flour followed by rice and sorghum, maize and sorghum, rice and maize, maize and pearl millet, rice and pearl millet and control cookies. All gluten free cookies had higher nutritional value as compared to control cookies and were acceptable by panelists.
authors.affiliation: Division of Pathology, IVRI, Izatnagar, 243 122 UP India.
authors.forename: Sweta
authors.initials: S
authors.lastname: Rai
authors.affiliation: Department of Food Science & Technology, PAU, Ludhiana, 141 004 India.
authors.forename: Amarjeet
authors.initials: A
authors.lastname: Kaur
authors.affiliation: Department of Food Science & Technology, PAU, Ludhiana, 141 004 India.
authors.forename: Baljit
authors.initials: B
authors.lastname: Singh
keywords: Chemical composition; Cookies; Functional properties; Gluten free; Sensory quality
references.citation: N Engl J Med. 2002 Jan 17;346(3):180-8
references.pmid: 11796853
references.citation: Am J Clin Nutr. 1999 Mar;69(3):354-65
references.pmid: 10075317
references.citation: Gastroenterology. 2001 Feb;120(3):636-51
references.pmid: 11179241
references.citation: Plant Foods Hum Nutr. 1994 Sep;46(2):147-55
references.pmid: 7855082
references.citation: Arch Latinoam Nutr. 2009 Dec;59(4):433-40
references.pmid: 20677459
references.citation: Clin Nutr. 2007 Dec;26(6):799-805
references.pmid: 17719701