Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91044
Type of publication: Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Tarasevičienė, Živilė;Bunkevičiūtė, Aistė;Paulauskienė, Aurelija
Title: Physical, chemical and sensory characteristics of gluten-free cookies
Is part of: International Scientific Conference "New trends in Food safety and quality" NIFSA 2017, 5 - 7 October 2017, Aleksandras Stulgiskis University, Lithuania. Akademija, 2017
Extent: p. 63
Date: 2017
Keywords: baking goods;chemical content;color;sensory acceptability;texture
ISBN: 9786094491207
Abstract: The ever-increasing number of people with celiac disease or other health disorders associated with gluten intolerance is struggling to increase the suply of gluten-free products in the market. Cookies are attractive not only because of their sensory characteristics, ease of eating, but also with a long term of use. Besides for the production of cookies, gluten is not needed, their texture depends on the sugar and the fat used. These ingredients provide crispness. The research aim was to determine physical, chemical and sensory properties of cookies made from wheat (control variant); buckwheat, quinoa and amaranth whole grain flours. It was determined the chemical composition (dry matter, crude proteins, crude fat, crude ash and fiber) and color of flour and cookies, the texture of pastry and cookies also sensory properties of final products were assessed. The highest amount of crude protein was established in the buckwheat flour. Amaranth flour was identified having the highest amounts of dry matter, crude proteins and crude fiber, while quinoa flour was the richest of fats. The hardest cookies were made of wheat and the softest were prepared of buckwheat flour which were the darkest too. The brightest colour was assessed of the quinoa flour and cookies. The best sensory evaluation got the buckwheat flour cookies
Internet: https://hdl.handle.net/20.500.12259/91044
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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