Abstract
Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) and freshly extracted (cress seed, fenugreek, flaxseed, okra) hydrocolloids were added at a substitution level of 5% in gluten-free flour prepared from sorghum and Turkish beans. Pasting temperature of flour blends decreased significantly as a function of the type of hydrocolloid, except for gum Arabic, whereas the inclusion of gum resulted in an increase in water activity, moisture, ash, and fiber content of cookies. The hardness of cookies was higher in the presence of gum, while lightness and diameter were reduced with gum addition. Okra- and gum Arabic-substituted cookies had similar sensory acceptability as the control, and the presence of cress seed gum resulted in higher antioxidant activity. The cookies produced were acceptable from the technological and sensory standpoint and this may help the baking industry to provide gluten-free options for consumers who cannot tolerate gluten.
Highlights
IntroductionFood industries have been recently engaged in the development of functional foods that are safe for ingestion and have health benefits
It is estimated that up to 1% of the world population is suffering from celiac disease and the only treatment is to avoid the ingestion of gluten-containing products (Walker & Talley, 2011)
A remarkable increase in the peak viscosity (PV) (7.3%) and the final viscosity (3.2%) as compared to the control were noticed with the addition of xanthan, which was attributed to the unique molecular structure and the flexibility of the gum molecular chains (Achayuthakan & Suphantharika, 2008)
Summary
Food industries have been recently engaged in the development of functional foods that are safe for ingestion and have health benefits. A chronic enteropathy disorder defined as celiac disease or gluten intolerance, triggered by the prolamine fraction of gluten proteins from wheat, barley, oat, spelt, and rye, causes atrophy of intestinal villi, malabsorption, and clinical symptoms that occur both in childhood and adulthood (Benkadri et al, 2018; Pestorić et al, 2017) It causes inadequate absorption of nutrients such as macro or micro minerals and vitamins. Sorghum (Sorghum bicolor L.) is the fifth most important and gluten-free cereal that belongs to family Poaceae, and is widely cultivated in Africa, South Asia, and Central America (Adeyeye, 2016). It has been characterized as staple food for about 500 million people in at least 30 countries. Cookies are the most popular bakery items in many parts of the world and are consumed quite frequently due to their good nutritional quality, prolonged shelf life, ready-to-
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