ASSESSMENT OF GLUTEN-FREE COOKIES MADE FROM RICE AND SOY PROTEIN ISOLATE BLENDS

Eunice Moriyike Ogunbusola,Opeyemi Olaitan Alabi,Kudirat Titilope Seidu,Toibudeen Adesegun Sanni,Hammed Oluwatobi Oke,Olamide Rebecca Akinwale

doi:10.15414/jmbfs.2020.9.5.907-912

Eunice Moriyike Ogunbusola, Opeyemi Olaitan Alabi + Show 4 more

Open Access

https://doi.org/10.15414/jmbfs.2020.9.5.907-912

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Abstract

The chemical composition, physical characteristics, and sensory attributes of gluten-free cookies made from blends of rice and soy protein flour were evaluated. Nerica 7 and Faro 44 rice were separately blended with soy protein isolate, to produce five formulations with ratio (100:0, 95:5, 90:10, 85:15 and 80:20) of rice to soy protein isolate flour respectively for cookies production. The functional and pasting properties of the composite flour formulations were analysed. The bulk density and the least gelation concentration of the flour blends decreased with increasing percentage of soy protein isolate, while other functional attributes increased. Pasting properties varied significantly (p≤0.05), with whole rice flours having the highest pasting characteristics. Nerica 7 flour blend and its composite blends exhibited better pasting properties than their Faro 44 rice counterpart. Cookies made from Nerica 7 rice flour supplemented with 10% soy protein isolates had the highest spread ratio. The moisture content, protein and crude fibre content of the cookies ranged from 3.28-5.33 g/100g, 3.96-17.76 g/100g, and 3.09-4.22 g/100g respectively. The results of sensory evaluation showed that the cookies produced from flour blends were scored significantly higher in all the quality attributes compared to whole rice flours (control). Nerica 7 and Faro 44 rice flour composited with soy protein isolate could serve as functional ingredients in food formulation, especially in the production of gluten-free cookies.

Highlights

Consumption of cereal snack foods such as biscuits, short bread, wafers and cookies is gaining more popularity in Africa, especially in Nigeria
This study evaluated the chemical composition, physical characteristics, and the sensory attributes of gluten-free cookies produced from blends of rice and soy protein isolate
Bulk density varied significantly (p ≤ 0.05); ranged from 0.62 to 0.85 g/cm3, with whole Nerica 7 rice flour (NRW) having the highest value, while Nerica 7 rice blended with 20 % soy protein isolate (NRTwPI) had the least value

Summary

Introduction

Consumption of cereal snack foods such as biscuits, short bread, wafers and cookies is gaining more popularity in Africa, especially in Nigeria. Most cereal snacks are traditionally produced from wheat flour. The replacement of wheat flour with indigenous cereal such as locally grown rice flour in industrial food applications will reduce economic losses incurred from huge foreign exchange, thereby increasing economic growth. The consumption of gluten-free (GF) cereal-based snacks cater for clinically diagnosed celiac patients, and those seeking to exclude gluten-containing proteins from their diet (Pellegrini and Agostoni, 2015). Enrichment of gluten-free confectioneries with legumes such as soy protein; a rich source of lysine, an essential amino acid limiting in most cereals will improve the nutritional composition of the snacks. This study evaluated the chemical composition, physical characteristics, and the sensory attributes of gluten-free cookies produced from blends of rice and soy protein isolate

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