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2013, vol. 17, iss. 2, pp. 86-88
Sensory and instrumental properties of novel gluten-free products
Institute for Food Technology, Novi Sad

emaildubravka.jambrec@fins.uns.ac.rs
Project:
Functional Cereal Based Products for People with Metabolic Disorder (MESTD - 31029)

Abstract
The purpose of this paper was to evaluate the quality of novel gluten-free cookies in terms of sensory, color and textural properties. The light buckwheat flour was included in cookie formulations at three levels and compared to the control sample based on rice flour. Color values of cookies were determined by a chromameter MINOLTA, CR-400. Textural properties, hardness and fracturability, were measured using a TA.XT Plus Texture Analyzer equipped with a 3-Point Bending Rig and a 30 kg load cell. Sensory properties were evaluated using a 5-point category scale. As regard the colour, buckwheat addition caused significant (P < 0.05) decrease of lightness, redness and yellowness. The addition of 20% buckwheat flour into the cookie formulation achieved the lowest differences in instrumental properties compared to the control sample and better sensory properties than other cookies with buckwheat.
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article language: English
document type: Original Scientific Paper
published in SCIndeks: 02/09/2013