Abstract
Celiac disease (CD) is an immunological mediated disorder that occurs to genetically susceptible individuals who suffer from gluten consumption. Therefore, the most effective treatment of CD is a life-long gluten-free diet. This study aimed to produce a nutritious gluten-free cinnamon roll, where resistant starch and lupine flour were used instead of wheat flour, in addition to 10% flaxseed flour and a fixed amount of hydrocolloid (1% xanthan gum). Eight different gluten-free cinnamon roll treatments (T1–T8) were produced with different ratios of resistant starch and lupine flour according to the following percentages (85:5, 80:10, 75:15, 70:20, 65:25, 60:30, 55:35 and 50:40, respectively). The proximate analysis, physical properties, color measurements and sensory evaluation of all cinnamon roll treatments and flours were determined. It was found that lupine and flaxseed flours in all different treatments had significantly (p ≤ 0.05) higher levels of ash, protein, lipid and crude fiber compared to wheat flour treatment (control treatment). However, carbohydrate levels were significantly (p ≤ 0.05) higher in control treatment compared with treatments 3–8. Gluten-free cinnamon rolls had significantly (p ≤ 0.05) higher levels of unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) than control. Further, there were significant differences in lightness (L*), redness (a*) and yellowness (b*) color values between the gluten-free and control treatments. The control cinnamon roll significantly (p ≤ 0.05) had the highest level of lightness and the lowest level of redness. The sensory evaluation obtained by consumer evaluation indicated that control cinnamon rolls significantly (p ≤ 0.05) received the highest score in overall impression, overall flavor, hardness and aftertaste. However, treatment 5 significantly (p ≤ 0.05) received the highest score in all the sensory scores in comparison with other gluten-free treatments. It is possible to develop a quality gluten-free cinnamon roll with respect to nutritional value manifested in higher levels of protein, fibers, unsaturated acids and prebiotics with acceptable sensory attributes.
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Key Points
Cinnamon rolls consist of a sheet of yeast-leavened dough onto which a cinnamon and sugar mixture is sprinkled over a thin coat of butter. The wheat flour in this product could be replaced by other types of gluten-free flour with similar functional properties to that of gluten. A wide variety of alternative flours could be used such as lupine flour, resistant starch and flaxseed flour. Lupine flour could be used in bakery products due to its nutritional and functional properties which contain a large amount of protein (35–40%), fiber (up to 39%) and unsaturated fatty acid (85–90% of total fat) and a small amount of carbohydrate. Flaxseed flour is one of the most healthful gluten-free flours. Currently, there is no local production of gluten-free cinnamon rolls and it is necessary to develop such a product at an affordable price. Consequently, the main objective of this study was to develop a healthier gluten-free cinnamon roll higher in protein, fiber, unsaturated fatty acids and prebiotics with acceptable sensory attributes.
The results of the study were promising such that it is feasible to develop a quality gluten-free cinnamon roll with respect to nutritional value manifested in higher levels of protein, fibers, unsaturated acids and prebiotics and acceptable sensory attributes by replacing wheat flour with resistant starch, lupine and flaxseed flours. The recipe that received the best quality and organoleptic characteristics was composed of 65% resistant starch and 25% lupine flour with 10% flaxseed flour and 1% xanthan gum.