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Evaluation of the substitution of common flours for gluten‐free flours in cookies

2021; Wiley; Volume: 46; Issue: 2 Linguagem: Inglês

10.1111/jfpp.16215

1745-4549

Geovana Teixeira de Castro, Luiza Pelinson Tridapalli, Angélica Maria Delovo Fernandes, Evandro Bona, Fernanda Vitória Leimann, Adriana Aparecida Droval, Flávia Aparecida Reitz Cardoso, Leila Larisa Medeiros Marques, Nelson Consolin Filho, Renata Hernandez Barros Fuchs,

Consumer Attitudes and Food Labeling

Sensory quality is very important to determine the acceptance of food by consumers, and it is essential to identify the sensory attributes that contribute to food acceptability. This paper aimed to identify the attributes that contribute to the sensory acceptance of cookies containing rice, sorghum, and teff flour. The formulations were subjected to sensory descriptive analysis (Flash Profile) to describe the cookie samples. The substitution of wheat flour for sorghum and teff flour did not affect the acceptance of the products. The optimized formulation proved to be a good alternative as a new food for people with celiac disease due to its sensory, nutritional, and technological characteristics, such as the good amount of iron, proteins, and zinc and the crunchiness inherent in the biscuit. Novelty impact statement The use of unconventional gluten-free flour is an alternative to improve the nutritional quality of gluten-free foods. Teff and sorghum flours can be used as a substitute for rice flour, traditionally used in this type of product. The sensory description of cookies made with these flours, using the flash profile method, demonstrates that the use of these flours, or mixtures of them, makes the products different from cookies made only with rice flour, but with pleasant sensory characteristics. In addition, ComDim is a good alternative to statistical analysis for the flash profile.