The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.
Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability.
The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture).
Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.
The authors are grateful for financial support from FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo) (grant number 2012/16379-6).
Silva, T. and Conti-Silva, A. (2016), "Preference mappings for gluten-free chocolate cookies: Sensory and physical characteristics", Nutrition & Food Science, Vol. 46 No. 3, pp. 374-387. https://doi.org/10.1108/NFS-11-2015-0139Download as .RIS
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