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RESEARCH PRODUCT
Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn
Ioan DanciuCosmina-mădălina CherățoiuClaudia Felicia OgneanMihai Ogneansubject
Chemistrynutritional and metabolic diseasesfood and beveragesIndustrial chemistrybiscuitsTP368-456Food processing and manufactureIndustrial and Manufacturing EngineeringGluten-free biscuitscornacceptabilitygluten-freeFood scienceoatFood Sciencedescription
Abstract Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-08-01 | Acta Universitatis Cibiniensis. Series E: Food Technology |