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 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,...

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Bibliographic Details
Published in:Acta Universitatis Cibiniensis. Series E: Food Technology 2018-08, Vol.22 (1), p.51-55
Main Authors: Cherățoiu, Cosmina-Mădălina, Ognean, Mihai, Ognean, Claudia Felicia, Danciu, Ioan
Format: Article
Language:English
Subjects:
acceptability
biscuits
corn
gluten-free
oat
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Summary: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.
ISSN:2344-150X
2344-1496
2344-150X
DOI:10.2478/aucft-2018-0006