Abstract
Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.
Highlights
Cookies are baked products containing three major ingredients: flour, fat, and sugar
We evaluated the physical, nutritional, and sensory behavior of cookies elaborated with defatted flour from chia, flax, sesame, and poppy seeds, in order to consider the use of this valuable byproduct from the oil industry in the food chain
The spread factor varied from 8.97 in the flax cookies to 11.10 in the poppy cookies, while the cookies made with wheat flour, with gluten, showed intermediate values (Table 1)
Summary
Cookies are baked products containing three major ingredients: flour, fat, and sugar. They form the largest category of bakery snacks because of their low cost, good taste, texture (crispness), and storability, and are considered an effective vehicle for nutrient supply to consumers. In specific individuals, gluten may create autoimmune reactions. For this reason, the demand for gluten-free products is increasing, leading to a considerable growth in the gluten-free food market [2]. It would be interesting to substitute wheat for other gluten-free flours that enhance the nutritional quality of the final product [4,5]
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