Optimization of Gluten-Free Cookie Formulation Containing Rice Flour, Brown Rice Germ, Peanut and Flaxseed

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AsadollahNejad Roudbaneh H.; JAFARIAN S.; Roozbeh Nasiraei L.; SHARIFI SOLTANI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2023 | Volume:20 | Issue:2 (78) Page(s): 77-90

Download Full-Text

Persian Verion

View:

149

Download:

Cites:

Information Journal Paper

Title

Optimization of Gluten-Free Cookie Formulation Containing Rice Flour, Brown Rice Germ, Peanut and Flaxseed

Author(s)

AsadollahNejad Roudbaneh H. | JAFARIAN S. | Roozbeh Nasiraei L. | SHARIFI SOLTANI M. | Issue Writer Certificate

Keywords

Brown Rice

Celiac

Cookie

Functional

Gluten

Abstract

Introduction: Cookies are important sweets that are the most desirable products of the family of sweets for people of all ages due to their long shelf life and low production cost. Eliminating sugar, replacing unsaturated fats and producing a Gluten-free product can help improving the health level of society, and in this way, Cookies can be used as a product to deliver essential nutrients to the body of people with Celiac disease. Materials and Methods: In order to carry out this project, Gluten-free Cookie treatment was Ind-sprout flour (5 to 15%) and flaxseed powder (0 to 3%) and response variables included,water activity, hardness, expanding ratio and overall acceptability were considered. The Functional relationship between the parameters affecting the formulation of Gluten-free Cookies was Box-Benken. Results: In this study, the aim of optimization is to achieve the highest percentage of expanding ratio, hardness and overall acceptability, as well as reducing the amount of water activity, which are important quality indicators of Cookies. Based on the selected models, the optimal formulation selected by the software was introduced including 88. 23% rice flour, 15% Brown Rice sprouts, 1. 55% flaxseed and 11. 45% peanuts. Based on the results, with the increase of all 4 independent factors, the amount of expandability, the amount of stiffness and overall acceptance increased and the amount of water activity decreased. In general, high quality Cookies have good hardness, high expanding ratio, less irregular appearance, brown color, attractive appearance and pleasant flavor. Conclusion: The combined use of these compounds in appropriate concentrations can be used as a Gluten-free product in addition to increasing the hardness and width ratio, without adversely affecting the sensory properties of the Cookie, with beneficial nutritional and health properties, which can be significantly useful for the health of people with Celiac disease.

Multimedia

No record.

Cites

No record.

References

Cite

APA: Copy

AsadollahNejad Roudbaneh, H., JAFARIAN, S., Roozbeh Nasiraei, L., & SHARIFI SOLTANI, M.. (2023). Optimization of Gluten-Free Cookie Formulation Containing Rice Flour, Brown Rice Germ, Peanut and Flaxseed. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 20(2 (78) ), 77-90. SID. https://sid.ir/paper/1130618/en

Vancouver: Copy

AsadollahNejad Roudbaneh H., JAFARIAN S., Roozbeh Nasiraei L., SHARIFI SOLTANI M.. Optimization of Gluten-Free Cookie Formulation Containing Rice Flour, Brown Rice Germ, Peanut and Flaxseed. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2023;20(2 (78) ):77-90. Available from: https://sid.ir/paper/1130618/en

IEEE: Copy

H. AsadollahNejad Roudbaneh, S. JAFARIAN, L. Roozbeh Nasiraei, and M. SHARIFI SOLTANI, “Optimization of Gluten-Free Cookie Formulation Containing Rice Flour, Brown Rice Germ, Peanut and Flaxseed,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 20, no. 2 (78) , pp. 77–90, 2023, [Online]. Available: https://sid.ir/paper/1130618/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops