Naslov
Quality assessment of gluten-free cookies made from almond press cake flour

Autori
Jukić, Marko ; Lukinac, Jasmina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 1st International Congress on Food, Nutrition & Public Health – Towards a Sustainable Future (ICFNH 2022) / Gonçalves Albuquerque, Tânia ; Soares Costa, Helena ; Silva, Mafalda Alexandra - Lisabon : Instituto Nacional de Saúde Doutor Ricardo Jorge, 2022, 173-173

Skup
1st International Congress on Food, Nutrition & Public Health: Towards a sustainable future

Mjesto i datum
Lisabon, Portugal, 17.11.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
gluten-free ; cookies ; quality ; almond press cake flour

Sažetak
Almonds are known to be a rich source of MUFAs, bioactive compounds (vitamin E and polyphenols), fiber, and various minerals. In this study, almond press cake flour, a by-product of the production of almond oil by the cold extraction process, was used as a partial substitute (20, 40, and 60%) for corn flour in the recipe for the production of gluten- free cookies. The effect of replacing shortening with almond oil was also studied. The quality of the cookies was evaluated by monitoring dimensional and textural properties, color, and sensory evaluation. The results showed that the addition of almond press cake flour increased the diameter of the cookies, decreased their height and volume, and also caused a softer texture of the cookies. The replacement of shortening with almond flour resulted in an increase in cookie hardness. The almond press cake flour contributed to the brownish color of the cookies and the pleasant nutty flavor. The obtained results suggest that almond press cake flour can be successfully used as a functional and nutritional substitute for corn flour in gluten-free cookies, even in amounts up to 60%, contributing to increased functional and nutritional value and functional properties of these products.

Izvorni jezik
Engleski

Znanstvena područja
Računarstvo, Poljoprivreda (agronomija), Prehrambena tehnologija

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