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Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

Estefania Julia Dierings de Souza (Food Science and Technology, UFPEL, Pelotas, Brazil)
Aline Machado Pereira (UFPEL, Pelotas, Brazil)
Mauro Fontana (UNESC, Criciúma, Brazil)
Nathan Levien Vanier (UFPEL, Pelotas, Brazil)
Marcia Arocha Gularte (UFPEL, Pelotas, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 24 December 2020

Issue publication date: 27 April 2021




The objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.


The cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.


Proximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.


Rice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.



Conflict of interests: The authors declare no conflict of interest.The authors would like to thank by CAPES (Finance Code 001), CNPQ and FAPERGS.


Dierings de Souza, E.J., Pereira, A.M., Fontana, M., Vanier, N.L. and Gularte, M.A. (2021), "Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans", British Food Journal, Vol. 123 No. 5, pp. 1810-1820.



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