<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits.</p></abstract>

Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits.

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

Faculty of Agricultural Sciences, Food Industry and Environmental Protection

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn"}

Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study...

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

Data publikacji: 29 sie 2018

Zakres stron: 51 - 55

DOI: https://doi.org/10.2478/aucft-2018-0006

Słowa kluczowe
biscuits, gluten-free, acceptability, oat, corn

© 2018 Cosmina-Mădălina Cherățoiu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

Data publikacji: 29 sie 2018

Zakres stron: 51 - 55

DOI: https://doi.org/10.2478/aucft-2018-0006

Słowa kluczowebiscuits, gluten-free, acceptability, oat, corn

© 2018 Cosmina-Mădălina Cherățoiu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
biscuits, gluten-free, acceptability, oat, corn