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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics

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Autor(es):
da Silva, Tatiane Ferreira [1] ; Conti-Silva, Ana Carolina [1]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Sao Paulo State Univ, Dept Food Engn & Technol, Sao Jose Do Rio Preto - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: NUTRITION & FOOD SCIENCE; v. 46, n. 3, p. 374-387, 2016.
Citações Web of Science: 3
Resumo

Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings - The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force ( instrumental texture). Originality/value - Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers. (AU)

Processo FAPESP: 12/16379-6 - Cookies isentos de glúten adicionados de inulina e oligofrutose: características físicas e sensoriais
Beneficiário:Tatiane Ferreira da Silva
Modalidade de apoio: Bolsas no Brasil - Doutorado