Key Findings:
Gluten free products are increasing in number and type in the market. Milk powder, whey, dried yeast, soy preparations and various oilseeds, legumes and pseudo-cereals or non-bread cereals, such as buckwheat are often used. This study assessed the characteristics of amaranth flour, flaxseed meal, and buckwheat flour for baking cakes and biscuits. Sponge cakes prepared with these ingredients scored high grades in sensory assessment. Flaxseed was used at 50% in coconut cakes and was regarded as very good. An increase of hardness over the storage period was observed in all products and was attributed to the fiber in the grains and flaxseed used. The nutritional profile of carrot cake and coconut cakes supplemented with flaxseed meal and milled flaxseed, respectively, were positively improved.
ABSTRACT:
Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and different chemical components. All supplemented gluten-free products received high consumer scores, exceeding in some cases those of control samples. Supplementation of gluten-free confectionery products with linseed meal, amaranth and/or buckwheat flours enhanced their final nutritional quality. A significant rise was observed in the protein content and dietary fiber, and in the case of linseed meal also alpha-linolenic acid (ALA). All of the supplemented gluten-free confectionery products contained more macro-elements and microelements (i.e. potassium, phosphorus, magnesium, calcium, iron, manganese, zinc and copper), as compared with the controls. Taking into account the amino-acid composition, amaranth proved a more beneficial supplement of gluten-free products than linseed. (Author’s abstract)
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