Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

被引：30

作者：

de Simas, Karina N. ^{[1
]}

Vieira, Leila do N. ^{[1
]}

Podesta, Rossana ^{[2
]}

Mueller, Carmen M. O. ^{[2
]}

Vieira, Manoela A. ^{[1
]}

Beber, Rosane C. ^{[1
]}

Reis, Mauricio S. ^{[3
]}

Barreto, Pedro L. M. ^{[1
]}

Amante, Edna R. ^{[1
]}

Amboni, Renata D. M. C. ^{[1
]}

机构：

[1] Univ Fed Santa Catarina, Dept Food Sci & Technol, BR-88034001 Florianopolis, SC, Brazil

[2] Univ Fed Santa Catarina, Dept Chem & Food Engn, BR-88034001 Florianopolis, SC, Brazil

[3] Univ Fed Santa Catarina, Dept Fitotecnia, BR-88034001 Florianopolis, SC, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2009年 / 44卷 / 03期

关键词：

Colour; cookies; gluten-free food; king palm flour; minerals; texture profile analysis; CELIAC-DISEASE; WHEAT; QUALITY; ATTRIBUTES; BISCUITS; DOUGH;

D O I：

10.1111/j.1365-2621.2008.01840.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0-30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05).

引用

页码：531 / 538

页数：8

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