Gluten-free cookies added inulin and oligofructose: physical and sensory characteristics

• Grant number: 12/16379-6
• Support Opportunities: Scholarships in Brazil - Doctorate
• Effective date (Start): May 01, 2013
• Effective date (End): March 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Ana Carolina Conti
• Grantee: Tatiane Ferreira da Silva
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Celiac is a disease with no cure and a gluten-free diet is the only treatment. A malabsorption of calcium ion in celiac patients is observed due to damage caused by gluten in the small intestine. Thus, the use of raw materials, combined with gluten-free ingredients, that are capable to increase calcium absorption, as the prebiotics inulin and oligofructose, can improve the quality of products free from gluten and benefit the celiacs. Baked goods are feasible for application of prebiotics, and their gluten-free manufacture remains a technological challenge because of the sensory changes caused by the absence of this wheat flour component. There are few studies that investigate the effect of the addition of prebiotics in cookies, which is an important product of the bakery industry. In order to contribute to the variation of celiacs atients diet and promote an increase in calcium absorption in these individuals, this study has the objective to develop gluten-free cookies added of inulin and oligofructose. First, gluten-free cookies will be prepared using the mixture modeling methodology to the ingredients rice flour, potato starch and tapioca flour, and sensory acceptability, texture, color, specific volume, dimension and spread will be the dependent variables. After that, from the best formulation obtained previously, cookies will be prepared containing oligofructose/inulin as fat and sugar substitutes also by mixture modeling methodology. The dependent variables for this experimental design will be chemical and physical properties, intensities of the descriptors and sensory acceptability. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DA SILVA, TATIANE FERREIRA; CONTI-SILVA, ANA CAROLINA. Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics. NUTRITION & FOOD SCIENCE, v. 46, n. 3, p. 374-387, 2016. (12/16379-6)

DA SILVA, TATIANE FERREIRA; CONTI-SILVA, ANA CAROLINA. Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 90, p. 172-179, 2018. (12/16379-6)