Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds

Lara Tatiane Geremias Ferreira Brites,Fábio Rodrigo Bueno,Thais De Souza Rocha,Caroline Joy Steel,David Wesley Da Silva,Yoon Kil Chang,Fernanda Ortolan

doi:10.1590/fst.30416

Abstract

Abstract The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative flours. For this, a 22 central composite rotatable design (CCRD), with varying concentrations of millet flour (MF) and chia seeds (CS), on a base of buckwheat flour (BF), was used. Control cookies were elaborated with 100% wheat flour (WF). The cookies were characterized for texture and other physical tests and by scanning electron microscopy of their internal structure. The response surfaces for the quality parameters of the cookies showed that the higher the proportion of MF used in the formulations, the lower the height and the greater the diameter, expansion factor, and hardness of the cookies. The addition of up to 10% CS showed no influence on the responses. The optimum point was defined as that with diameter, expansion factor, thickness, and hardness closer to the control cookie: 7.5% CS, 40% MF, and 52.5% BF. The substitution of wheat flour by buckwheat flour, millet flour, and chia seeds can be considered a suitable alternative for the preparation of gluten-free cookies.

Highlights

Celiac disease is an immune-mediated enteropathy triggered by exposure to dietary gluten and related to the consumption of wheat, rye, barley, and derivatives (Murray, 1999)
The physicochemical characterization of wheat flour (WF), buckwheat flour (BF), millet flour (MF), and chia seeds (CS) was performed according to the methods proposed by the American Association of Cereal Chemists (2010), as follows: moisture; ash; proteins (46-13.01 method); ether extract; and total dietary fiber
It is worth emphasizing that the WF and MF have similar results, as far as the proximate composition is concerned, while the BF presented higher fiber content when compared to the other flours

Summary

Introduction

Celiac disease is an immune-mediated enteropathy triggered by exposure to dietary gluten and related to the consumption of wheat, rye, barley, and derivatives (Murray, 1999). The limited number of gluten-free products on the market has evidenced the difficulty of developing these products. Gluten-free cookies can be considered as alternative products in the development of gluten-free foods, since they have a wide range of shapes and flavors, and great acceptance by consumers. Flours derived from fruits, leaves, grains, tubers, and vegetables (Granato & Ellendersen, 2009) can be used as alternatives to replace wheat flour, including buckwheat flour and millet flour. Millet (Panicum milliaceum) is considered a grain of secondary culture, mainly used for animal feed, with a worldwide production of more than 27 million tons

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