Physical, chemical and sensory characteristics of gluten-free cookies

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.