ENRICHMENT OF GLUTEN FREE COOKIE BY QUINOA, AMARANTH AND BUCKWHEAT FLOUR AS SEMI CEREAL

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HAGHAYEGH GH.; ATAYE SALEHI S.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 47-56

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Information Journal Paper

Title

ENRICHMENT OF GLUTEN FREE COOKIE BY QUINOA, AMARANTH AND BUCKWHEAT FLOUR AS SEMI CEREAL

Author(s)

HAGHAYEGH GH. | ATAYE SALEHI S. | Issue Writer Certificate

Keywords

GLUTEN FREE COOKIEQ1

AMARANTHQ1

QUINOAQ1

BUCKWHEATQ1

TEXTUREQ2

Abstract

Junk food consumption and low nutritional value is the main reasons for the prevalence of malnutrition among Iranian children. So enrichment of these foods is one of main goal of food researcher. Therefore in this study QUINOA, AMARANTH and BUCKWHEAT flour in levels of 5, 10 and 15% was used as rice flour replacer in GLUTEN FREE COOKIE for high nutritional value. Nutritional, textural, visual and sensory properties of sample were evaluated in completely randomized design (p£0.05). Results was indicated by adding semi cereal and increasing the level in cookie formulation, protein, ash, moisture, softness of TEXTURE in 2hr and one week after baking were increased. Also the results of image processing showed BUCKWHEAT and AMARANTH respectively increased the amount of a* and b* values of GLUTEN FREE COOKIE surface. Finally sensory evaluation showed the samples containing 10 and 15% QUINOA and AMARANTH had the best score of overall acceptance. So these samples can be supplied to the consumer market of celiac disease and any gluten sensitivity as a fortified gluten free product.

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