Abstract
Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produce gluten-free cookies because upon hydration and mixing it yields a cohesive and machinable dough. In order to improve the texture and acceptance of cookies, five different experimental treatments were devised and compared with a cookie made with refined wheat flour. A waxy native maize or pregelatinized cross-linked starches in concentrations of 5% and 10% were evaluated. Results showed that the spread factor, diameter, and thickness of the different types of cookies were not statistically different (p>0.05). With the exception of the control and cookies made with 10% waxy starch which were rated with lower scores, the rest of the treatments were not significantly different in terms of sensory attributes. The texture of cookies evaluated by panelists related to the objective texture was determined with the texture analyzer. Cookies made from the composite flour containing 10% pregelatinized cross-linked were softer or had lower maximum positive force after 5 days of storage. This particular gluten-free cookie contained 65% more dietary fiber compared to the wheat flour counterpart and had the best sensory attributes among all treatments including the cookie made with refined wheat flour.
Highlights
Today foods are intended to satisfy hunger and to provide necessary nutrients for humans and to prevent nutrition-related diseases and improve physical and mental well-being
The water absorption (WAI) and water solubility (WSI) indexes were obtained according to Anderson et al [13] using (1) for WAI and (2) for WSI: WAI = g precipitate, gr dry sample
In case of treatments 2 and 3, the addition of waxy starch practically devoid of amylose enhanced the formation of a tridimensional network without affecting water solubility [16]
Summary
Today foods are intended to satisfy hunger and to provide necessary nutrients for humans and to prevent nutrition-related diseases and improve physical and mental well-being. Professionals are always exploring the abilities of different food ingredients/crops [1]. In recent years there has been an increasing interest in production of gluten-free foodstuffs. The gluten-free products market represents one of the most prosperous markets in the field of food and beverages in the immediate future. The nutritional quality and sensory properties of these products are important aspects to consider [2]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
