Researches regarding the influence of coconut flour addition on the nutritional value of gluten – free cookies

Daniela Stoin

Volume 22, Issue 4;
Pages: 292-300; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The results presented in this paper are part of a comprehensive study, which aims to develop innovative flour products, specially designed for people intolerant to gluten and for people with diabetes, respectively, but that can be consumed as well by the persons that want to adopt a healthy eating style. Celiac disease or gluten sensitive enteropathy is a chronic disease of the small intestine caused by gluten intolerance - the protein present in classic cereals. In this context, in order to reduce the risks associated with ingestion of gluten, alternatives to replace conventional flours with unconventional ones, are looked for. Based on these considerations, the aim of this study was to optimize the recipe for obtaining protein gluten-free cookies, based on coconut flour (CF). Sensory and physico-chemical characteristics of the protein gluten-free cookies with coconut flour added in a proportion of 25%, 50% and 75%, values reported on the total amount of the mixture of flours, were evaluated. The results showed that the addition of 50% CF to the dough has improved the sensory and physico-chemical characteristics of the samples of the cookies obtained, and consequently increased their nutritional value.
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