SENSORY AND PHYSICO-CHEMICAL EVALUATION OF GLUTEN-FREE CRUFFINS OBTAINED FROM ALMOND FLOUR AND RICE FLOUR

Abstract

Gluten is present in a variety of foods consumed in everyday life, and due to its dominant presence in the diet, over the years an increasing number of people have started to develop intolerance to it, often causing allergies, sensitivity or coeliac disease. The main objective of this study was to develop a gluten-free product that meets high quality standards to satisfy the consumer. In order to achieve the objective, a product based on almond flour, rice flour with added cranberry powder with high nutritional value and superior technological characteristics was developed. Three Cruffin samples were prepared from rice flour (RF), almond flour (AF) and enriched with cranberry powder, added in different proportions P1(75:25), P2(50:50), P3(25:75), mixed with other ingredients and compared to control cruffins CC (100:0% based on rice flour). Sensory (appearance, aroma, texture, taste, general acceptability) and physico-chemical (weight, volume, specific volume, height, moisture, protein, fat, ash, carbohydrate and energy value) properties of the samples were determined. The products analysed showed changes in sensory characteristics depending on the proportion of almond flour added. Following the sensory analysis, the Cruffin sample obtained from 50% rice flour and 50% almond flour and enriched with cranberry powder, was the most appreciated by the evaluators, obtaining for texture (8.200 points), flavor (8.100 points) and taste (8.50 points) a score close to the maximum score, 8.400 for overall acceptability. The physico-chemical characteristics of the analyzed Cruffins varied according to the percentage of added almond flour. The results obtained in this study indicate that the sample with addition of 50% rice flour and 50% almond flour is the best in terms of overall acceptance (8.400 points) and nutritional value (mineral substances � 3.160%, protein � 20.180%, fat � 17.240%) for studied gluten-free cruffins and can be recommended to pastry products manufacturers.