Abstract
Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scarce. This study evaluated the employment of 30% of rice-based pregelatinized composite flours (containing 15, 25 or 35% orange pomace blended with 5% soy protein isolate) on gluten-free biscuits. The target was the investigation of the nutritional profile and consumer’s acceptance of three short dough sweet biscuit samples. Thermoplastic extrusion was an efficient unit operation for the elaboration of a new gluten-free ingredient in which a by-product rich in total dietary fiber and a component with a high level of protein were employed. All pregelatinized composite flours in this study can be labeled as protein sources and can be claimed as high in total dietary fiber content, as well as two biscuit samples that can be labeled as total dietary fiber source. Also, all pregelatinized composite flours and biscuits presented low moisture and water activity, being microbiologically stable to room temperature (25 ± 2 °C). Complementarily, the results of the microbiological evaluations [(coagulase-positive Staphylococcus, thermotolerant coliform (45 °C) and Salmonella sp. (absence in 25 g)] of the biscuits and their comparison with the Brazilian microbiological standards legislation attested their safety. Concerning the sensory analysis, adults’ results showed that the flavor attribute might be responsible for increasing the overall impression score of a sample. In contrast, children’s results showed that they did not distinguish (p ≥ 0.05) two of three samples of biscuits analyzed.
Highlights
Biscuits are one of the most popular bakery items consumed by nearly everyone, appealing to children, teenagers, adults, and elderly ones
A mean ± standard deviation, n = 4 B mean ± standard deviation, n = 2; means followed by different superscript letters within each column are statistically different according to Tukey’s test (p < 0.05); pregelatinized composite flours (PCFs)-15, pregelatinized composite flour with 15% of orange pomace flour in its composition; PCF-25, pregelatinized composite flour with 25% of orange pomace flour in its composition; PCF-35, pregelatinized composite flour with 35% of orange pomace flour in its composition; Water solubility index (WSI), water solubility index; WAI, water absorption index; PT, pasting temperature; MV25, maximum viscosity at 25 °C; PV, peak viscosity; TR, trough; BD, breakdown; FV, final viscosity; SB, setback
This index still discloses the degradation of total dietary fiber (TDF) components submitted to severe processing conditions, which entails the production of compounds having a low molecular weight [17]
Summary
Biscuits are one of the most popular bakery items consumed by nearly everyone, appealing to children, teenagers, adults, and elderly ones These products are convenient, ready-to-eat, inexpensive and affordable snacks, being able to present a great variety of flavors, prepared through baking into a low moisture content (< 5%), which gives them a long shelf-life. As the nutritional value has become an essential aspect of gluten-free foodstuffs [10], the addition of fruit pomace to biscuits is one of the possible approaches that could be adopted to increase their dietary fiber and minerals contents. There is scanty information about any attempt to produce gluten-free biscuits fortified with dietary fiber and protein by the employment of orange pomace flour and soy protein isolate to the biscuit dough. Adults’ and children’s acceptance of these biscuits was assessed
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