The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.

Abstract

This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25-75g/100g) and margarine content (13.3-19.3g/100g dough) were varied according to a central composite rotatable design. Cookies selection was performed by overlaid contour and principal component analysis (PCA) for technological properties and sensory evaluation, respectively. Chemical composition analyses, bioactive compounds, and microstructure were carried out in the selected formulations. In addition, other physicochemical analyses were carried out during storage time. PBF addition affected the technological properties and increased the nutritional content of proteins (up to 13%), fibers (8.28%), iron (2.13%), zinc (1.54%), and phenolic compounds (139.46mg gallic acid equivalent/100g), but it negatively affected sensory acceptance. However, margarine's addition improved all the sensory attributes in all the trials, showing an acceptance greater than 70%. Cookies with 50g PBF, 50g red rice flour, and 16.3g margarine/100g dough showed better technological, nutritional characteristics, and physicochemical quality up to 60 days of storage. This work contributed to the incorporation of mixtures of red rice and pinto bean for developing more nutritious cookies for celiac patients or even those who wish to consume gluten-free products.