Sensorial and nutritional quality of gluten-free cookies developed from rice and coconut flour mixtures

Daniela Stoin, Călin Jianu, Ariana – Bianca Velciov, Ileana Cocan

Volume 26, Issue 4;
Pages: 397-405; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The aim of this study was to capitalize on the nutritional potential of coconut flour in the development of a product with added nutritional value for both people with gluten intolerance and consumers who want a healthy diet. This study asses the proximate composition and sensory analysis of cookies made from rice and coconut flour mixtures. Five mixtures were prepared by homogenously mixing rice flour with coconut flour in the percentage proportion ratios of 85:15, 70:30, 55:45, 40:60 and 100:0 respectively. The 100% rice flour serve as the control. Standard procedures were used to estimate the proximate composition of flours and cookie samples obtained in this study. The results obtained regarding the physico-chemical composition of the two analyzed flours highlight their superior nutritional profile. The obtained results indicate that the incorporation of up to a level of 45% coconut flour in the gluten-free cookies formula resulted in products with improved sensory and functional properties compared to the control sample (control cookie). The sensory quality is based on the taste, aroma, crispiness, appearance and overall acceptability. The overall acceptability shows sample C45CF was preferred among the cookies. The results obtained could be very valuable for local industries to partially or completely substitute wheat in production of snacks
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