Abstract
Gluten-free products are usually not fortified and are regularly prepared from refined flour and starch. Moreover, gluten-free products with high nutritional values are lacking in the market. The main objective of this study was to enhance the nutritional value of gluten-free cookies with inulin as a source of both prebiotics and fibre. Inulin was added at four levels (3.0, 3.5%, 4.0 and 4.5%) to the gluten-free cookie control formula (corn flour, corn starch, rice flour and lupine flour). Chemical, physical and sensory characteristics were determined. The results indicated that the addition of 3.0% inulin resulted in the highest protein, fat and ash content, while 4.0% inulin gave the highest moisture content. The total dietary fibre content increased with the inulin level, but the spread factor decreased with increasing inulin level. The sensory evaluation demonstrated that the addition of dietary fibre (inulin) at different concentrations did not compromise the sensory characteristics and incorporation of 4.0% inulin had satisfactory consumer acceptance. It was concluded that enhancing gluten-free cookies with a new fibrous prebiotic substance met the nutritional demands in relation to practical demand.
Highlights
The World Health Organization and food-industry companies place rather high expectations on food products that meet consumer demand for a healthy lifestyle, with the aim of reducing the risk of chronic illnesses
The AACC (2000) gluten free cookies; the data obtained suggested that the was used to evaluate the cookies width, thickness and moisture content of a food is of great significance for spread factor
The results obtained in this study demonstrated that the addition of dietary soluble fibre at different concentrations did not compromise the sensory characteristics of the product nor its acceptance by the consumers
Summary
The World Health Organization and food-industry companies place rather high expectations on food products that meet consumer demand for a healthy lifestyle, with the aim of reducing the risk of chronic illnesses. In this context, functional foods play a special role since they are intended to satisfy hunger and provide humans with the necessary nutrients, and to prevent nutrition-related diseases as they contain ingredients with an additional health value that produce beneficial physiological and metabolic effects (Brasil et al, 2011). The available array of products suitable for CD patients is limited and scarce
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