Evaluation of the nutritional and sensory profile of gluten-free cookies made from rice flour and green banana flour

Authors:

Daniela Stoin, Călin Jianu, Ariana – Bianca Velciov, Ersilia Alexa, Ileana Cocan, Monica Negrea, Mariana-Atena Poiana, Diana Moigrădean

Volume 27, Issue 3;
Pages: 348-356; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

The present study was performed to evaluate the proximal composition of some mixtures obtained from two gluten-free flours (rice flour - RF and green banana flour - GBF) and to evaluate the nutritional profile of gluten-free cookies obtained from these mixtures. Several samples of cookies were prepared, and the flour mixtures used were: 100%:0%; 85%:15%; 70%:30% and 55%:45%. The determinations made for studied flour, flour mixtures and gluten-free cookies samples were: moisture content, protein content, ash content, fiber content, fat content and total carbohydrate content. The results obtained regarding the proximal composition of the mixtures (M1 ÷ M3) highlight their superior nutritional profile. Thus, the use of these mixtures according to the substitution ratios established in this study, can be considered an interesting alternative for the production of gluten-free cookies to meet the current demand for gluten-free products. The results of the sensory evaluation indicated that partial replacement of rice flour with green banana flour up to 45%,  did not affect the overall acceptability of the cookies, however, increasing the percentage of green banana flour resulted in lower acceptance, which may be due to the slightly bitter flavour that green banana flour imparts to the cookies. All cookie assortments were found acceptable on the hedonic scale in terms of appearance, texture, flavor, taste and overall acceptability. The results obtained regarding the chemical composition of the studied cookies samples show the superior nutritional profile (higher ash, fiber, and carbohydrate content but lower moisture and protein) of all three cookies samples (C15GBF, C30GBF and C45GBF) compared to CC.          

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