Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics
Source abstract
Abstract
This work aimed to develop novel alternative gluten-free premixes for use in the production of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca starch) in a rice/corn formula and then enriching the optimized formula with various natural flours (acorn, soy, chestnut, chickpea, millet, and quinoa). An extreme vertices mixture design was used to optimize the mixing sub-part consisting of 30% (w/w) of starches. The enriched gluten-free cookies were characterized by physical, rheological, antioxidant, color, and sensory properties. An optimum was obtained by mixing 18.5084 g of corn starch, 6 g of potato starch, and 5.4916 g of tapioca starch. The enrichment results indicated that soy-enriched gluten-free cookies have a high specific volume (2.428 cm3/g) with the highest spread ratio (12.25) compared to other cookies. The rheological properties of enriched gluten-free doughs indicated a higher value of the consistency coefficient (K) of soy-enriched gluten-free cookies. The antioxidant characteristics were enhanced by replacing corn with several types of flours, with higher TPC for acorn (2.83 mg GAE/g dw) and soy-enriched cookies (2.49 mg GAE/g dw) with better antioxidant activities (DPPH, ABTS, and RED). The tasters gave all the cookies favorable ratings for overall acceptability. With an average rating of 7.09, cookies enhanced with chickpea flour have a high acceptability compared to the other cookies. Considering all the tested parameters, PCA analysis clustered millet, corn, quinoa, and chestnut gluten-free enriched cookies into the same group. However, acorn and soy cookies were placed in a separate group, and chickpea-enriched cookies were classified separately.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Microbial Metabolites in Food Biotechnology · Polysaccharides Composition and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université Frères Mentouri-Constantine 1, Constantine 25000, Algeria
Valorization of Natural Resources, Bioactive Molecules, and Physicochemical and Biological Analyses, Department of Chemistry, Université Frères Mentouri-Constantine 1, Constantine 25000, Algeria
Laboratory of Phytochemistry and Pharmacology, Department of Chemistry, Faculty of Exact Sciences and Informatics, University Mohammed Seddik Benyahia of Jijel, Jijel 18000, Algeria
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głeboka Str., 20-612 Lublin, Poland
Funding
Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA)
References (76)
Show source-provided references
1. Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: An updated overview10.1002/fsn3.3166 ↗
2. Nutritional and nutraceutical properties of selected pulses to promote gluten-free food products10.1007/s11130-023-01060-y ↗
3. Silva-Paz, R.J., Silva-Lizárraga, R.R., Jamanca-Gonzales, N.C., and Eccoña-Sota, A. (2024). Evaluation of the physicochemical and sensory characteristics of gluten-free cookies. Front. Nutr., 10.10.3389/fnut.2023.1304117 ↗
4. Gluten-free breadmaking: Improving nutritional and bioactive compounds10.1016/j.jcs.2015.08.005 ↗
5. Allen, B., and Orfila, C. (2018). The availability and nutritional adequacy of gluten-free bread and pasta. Nutrients, 10.10.3390/nu10101370 ↗
6. Montemurro, M., Beccaccioli, M., Perri, G., Rizzello, C.G., Reverberi, M., and Pontonio, E. (2023). A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread. Int. J. Food Microbiol., 404.10.1016/j.ijfoodmicro.2023.110322 ↗
7. Hamdani, A.M., Wani, I.A., and Bhat, N.A. (2020). Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya. Food Biosci., 35.10.1016/j.fbio.2020.100541 ↗
8. The effect of the addition of water, soy protein, inulin, and maltodextrin on the quality of dough and gluten-free breads
9. Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives10.1007/s13197-022-05586-y ↗
10. Production and quality evaluation of gluten free biscuits from maize and soybean flour blends10.9734/ejnfs/2023/v15i81327 ↗
11. Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit10.1002/fsn3.3840 ↗
12. Advanced properties of gluten-free cookies, cakes, and crackers: A review10.1016/j.tifs.2020.07.017 ↗
13. Structural characteristics of slowly digestible starch and resistant starch isolated from heat–moisture treated waxy potato starch10.1016/j.carbpol.2015.02.035 ↗
14. Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch10.1155/2022/5159084 ↗
15. Culetu, A., Susman, I.E., Duta, D.E., and Belc, N. (2021). Nutritional and functional properties of gluten-free flours. Appl. Sci., 11.10.3390/app11146283 ↗
16. Quality characteristics of gluten free cookies prepared from different flour combinations10.1007/s13197-011-0547-1 ↗
17. Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour10.1016/j.lwt.2018.04.013 ↗
18. Dogruer, I., Coban, B., Baser, F., Gulec, S., and Ozen, B. (2023). Techno-functional and in vitro digestibility properties of gluten-free cookies made from raw, pre-cooked, and germinated chickpea flours. Foods, 12.10.3390/foods12152829 ↗
19. The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour-xanthan gum-broken rice
20. Influence of malted buckwheat, foxtail and proso millet flour incorporation on the physicochemical, protein digestibility and antioxidant properties of gluten-free rice cookies10.1016/j.focha.2023.100557 ↗
21. Bourekoua, H., Benatallah, L., and Róźylo, R. (2018). Panification Traditionnelle Sans Gluten Type «Khobz Eddar». [Ph.D. Thesis, Université Frères Mentouri-Constantine 1].
22. Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads10.1590/1981-6723.16919 ↗
23. Montgomery, D.C. (2017). Design and Analysis of Experiments, John Wiley & Sons. [8th ed.].
24. An extreme vertices mixture design approach to optimization of tyrosinase inhibition effects10.4186/ej.2018.22.1.175 ↗
25. AACC (2000). American Association of Cereal Chemists. Approved Methods of the AACC, AACC.
26. Characteristics of cereals, pseudocereals and legumes for their coeliac active polypeptides10.15414/jmbfs.2019.9.special.390-395 ↗
27. Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum10.1177/1082013218779323 ↗
28. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom10.1002/fsn3.228 ↗
29. Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites10.1007/s00217-017-2853-y ↗
30. Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds10.1590/fst.30416 ↗
31. Djeghim, F., Bourekoua, H., Różyło, R., Bieńczak, A., Tanaś, W., and Zidoune, M.N. (2021). Effect of by-products from selected fruits and vegetables on gluten-free dough rheology and bread properties. Appl. Sci., 11.10.3390/app11104605 ↗
32. ICC (1996). Standard Methods of the International Association for Cereal Science and Technology, International Association for Cereal Chemistry.
33. Chen, C., and Ren, M. (2014, January 7–9). The significance of license plate location based on Lab color space. Proceedings of the 2nd International Conference on Information, Electronics and Computer, Wuhan, China.10.2991/icieac-14.2014.18 ↗
34. Ayad, R., Bourekoua, H., Lefahal, M., Makhloufi, E.H., Akkal, S., Medjroubi, K., and Nieto, G. (2022). Process optimization of phytoanti-oxidant and photoprotective compounds from carob pods (Ceratonia siliqua L. ) using ultrasonic assisted extraction method. Molecules, 27.10.3390/molecules27248802 ↗
35. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents10.5344/ajev.1965.16.3.144 ↗
36. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds10.1016/j.foodchem.2005.04.028 ↗
37. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E10.1006/abio.1999.4019 ↗
38. Comparative study of herbal plants on the phenolic and flavonoid content, antioxidant activities and toxicity on cells and zebrafish embryo10.1016/j.jtcme.2016.12.006 ↗
39. Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine10.5264/eiyogakuzashi.44.307 ↗
40. Antioxidant activity applying an improved ABTS radical cation decolorization assay10.1016/S0891-5849(98)00315-3 ↗
41. Tapioca and rice flour cookies: Technological, nutritional and sensory properties10.1590/S1413-70542015000500010 ↗
42. Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour
43. Development of gluten-free cake formulations: The role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties10.1007/s00217-022-04164-y ↗
44. Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies10.1016/j.lwt.2015.05.057 ↗
45. Effect of liquid (native) and dry molasses originating from sugar beet on physical and textural properties of gluten-free biscuit and biscuit dough10.1111/jtxs.12135 ↗
46. Horstmann, S.W., Lynch, K.M., and Arendt, E.K. (2017). Starch characteristics linked to gluten-free products. Foods, 6.10.3390/foods6040029 ↗
47. Simultaneous optimization of several response variables10.1080/00224065.1980.11980968 ↗
48. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours10.1016/j.lwt.2016.06.032 ↗
49. Insoluble Tomato-Fiber Effect on Wheat Dough Rheology and Cookies’ Qualitty
50. Corn starch and egg white enriched gluten-free chickpea flour batters: Rheological and structural properties10.1080/10942912.2017.1299760 ↗
51. Zhang, D. (2023). Effect of proofing on the rheology and moisture distribution of corn starch-hydroxypropylmethylcellulose gluten-free dough. Foods, 12.10.3390/foods12040695 ↗
52. High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure10.1016/j.jfoodeng.2022.111196 ↗
53. Benkadri, S., Salvador, A., Sanz, T., and Nasreddine Zidoune, M. (2020). Optimization of xanthan and locust bean gum in a gluten-free infant biscuit based on rice-chickpea flour using response surface methodology. Foods, 10.10.3390/foods10010012 ↗
54. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours10.1016/j.jcs.2012.06.005 ↗
55. Preparation and quality evaluation of gluten-free biscuits
56. Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta10.1016/j.lwt.2015.03.008 ↗
57. Incorporation of Spirulina (Athrospira platensis) in traditional Egyptian cookies as a source of natural bioactive molecules and functional ingredients: Preparation and sensory evaluation of nutrition snack for school children
58. Synergistic effect of Chenopodium quinoa supplementation on the structural, thermal, and nutritional characteristics of gluten-free corn cookies10.33545/26174693.2024.v8.i4f.1009 ↗
59. Physical, textural and sensory properties of cookies incorporated with grape skin and seed preparations10.2478/pjfns-2018-0004 ↗
60. Protein Enrichment of Cookie Flours with Wheat Gluten and Soy Flour Derivative
61. Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes10.1016/j.lwt.2011.06.007 ↗
62. Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies10.1016/j.fbp.2010.07.005 ↗
63. Structure and quality of pasta enriched with functional ingredients10.1039/C4RA11857J ↗
64. Development of functional biscuit from soy flour & rice bran
65. Torra, M., Belorio, M., Ayuso, M., Carocho, M., Ferreira, I.C.F.R., Barros, L., and Gómez, M. (2021). Chickpea and chestnut flours as non-gluten alternatives in cookies. Foods, 10.10.3390/foods10050911 ↗
66. Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design10.1007/s13197-014-1659-1 ↗
67. Nutritional evaluation and functional properties of quinoa (chenopodium quinoa willd) flour
68. Evaluation of the cake quality made from acorn-wheat flour blends as a functional food
69. Faridi, H., and Faubion, J.M. (2012). Dough Rheology and Baked Product Texture, Springer Science & Business Media.
70. Krajewska, A., and Dziki, D. (2023). Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. Molecules, 28.10.3390/molecules28104005 ↗
71. Greenhouse gas emissions in the construction industry: An analysis and evaluation of a concrete supply chain10.1016/j.jclepro.2017.07.225 ↗
72. Beltrão Martins, R., Gouvinhas, I., Nunes, M.C., Alcides Peres, J., Raymundo, A., and Barros, A.I. (2020). Acorn flour as a source of bioactive compounds in gluten-free bread. Molecules, 25.10.3390/molecules25163568 ↗
73. Chemical and antioxidant profiles of acorn tissues from Quercus spp.: Potential as new industrial raw materials10.1016/j.indcrop.2016.08.027 ↗
74. Antioxidant activity of soybean flour and derivatives–A review10.1111/j.1365-2621.1977.tb08417.x ↗
75. Gil, J.V., Esteban-Muñoz, A., and Fernández-Espinar, M.T. (2021). Changes in the polyphenolic profile and antioxidant activity of wheat bread after incorporating quinoa flour. Antioxidants, 11.10.3390/antiox11010033 ↗
76. Chenopodium quinoa Willd.(quinoa) grains: A good source of phenolic compounds10.1016/j.foodres.2020.109574 ↗