Antioxidant, nutritional and sensory characteristics of two gluten-free biscuits assortments


Delia-Gabriela Dumbrava, Cimponeriu Sigrid, Camelia Moldovan, Diana-Nicoleta Raba*, Mirela-Viorica Popa*, Corina-Dana Misca, Mariana-Atena Poiana, Alexandru Erne Rinovetz, Nicoleta G. Hadaruga

Volume 28, Issue 2;
Pages: 181-186; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Gluten intolerance is one of the current worldwide problems that more and more people are facing. Thus, in recent years, the food industry has sought to develop and bring to the market as diverse a range of gluten-free products, with the best possible nutritional and sensory characteristics. This work had as a first goal to obtain two innovative types of gluten-free biscuits, without added sugar: one based on coconut flour (CB) and the second based on walnut flour (WB). A second aim of the work was to analyze the finished products obtained from a physico-chemical, nutritional and organoleptic point of view. The physico-chemical analysis followed the content of total polyphenols (Folin-Ciocalteu assay) in the finished products and in the raw materials, their antioxidant activity (DPPH method) and moisture content. Coconut flour had a higher content of total polyphenols (98.63±0.26 mg gallic acid/g) than walnut flour (94.26±0.21 mg gallic acid/g), respectively the CB biscuits had a slightly higher content in these compounds (35.41±0.07 mg gallic acid/g), than WB biscuits (34.39±0.07 mg gallic acid/g). Regarding the DPPH free radical scavenging activity, walnut flour and respectively WB biscuits recorded higher values (93.88±0.24 %, respectively 88.47±0.03 %) than coconut flour, respectively CB biscuits. The CB biscuits showed 3 times higher moisture content (30%) than WB biscuits (10%). WB biscuits had a higher total fat content and slightly more protein (17.02 g/100g and 3.31 g/100g respectively) compared to CB biscuits (10.71 g/100g and 3.08g/100g). Conversely, CB biscuits were richer in total carbohydrates (19.65 g/100g), dietary fiber (8.78 g/100g), sugars (4.69 g/100g) than WB biscuits (15.56 g/ 100g, 5.08 g/100g, respectively 0.85 g/100g). The two gluten-free biscuit assortments were well appreciated by the tasters panel (scores for all analyzed sensory characteristics were above 4).

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