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2013 (Vol. 5, Issue: 07)
Article Information:

Enhancing the Nutritional Value of Gluten-Free Cookies with Inulin

Sofyan Maghaydah, Selma Abdul-Hussain, Radwan Ajo, Bayan Obeidat and Yousef Tawalbeh
Corresponding Author:  Sofyan Magadha 

Key words:  Coeliac disease, gluten-free cookie, inulin, dietary fibres, prebiotic, ,
Vol. 5 , (07): 866-870
Submitted Accepted Published
March 11, 2013 April 08, 2013 July 05, 2013
Abstract:

Gluten-free products are usually not fortified and are regularly prepared from refined flour and starch. Moreover, gluten-free products with high nutritional values are lacking in the market. The main objective of this study was to enhance the nutritional value of gluten-free cookies with inulin as a source of both prebiotics and fibre. Inulin was added at four levels (3.0, 3.5%, 4.0 and 4.5%) to the gluten-free cookie control formula (corn flour, corn starch, rice flour and lupine flour). Chemical, physical and sensory characteristics were determined. The results indicated that the addition of 3.0% inulin resulted in the highest protein, fat and ash content, while 4.0% inulin gave the highest moisture content. The total dietary fibre content increased with the inulin level, but the spread factor decreased with increasing inulin level. The sensory evaluation demonstrated that the addition of dietary fibre (inulin) at different concentrations did not compromise the sensory characteristics and incorporation of 4.0% inulin had satisfactory consumer acceptance. It was concluded that enhancing gluten-free cookies with a new fibrous prebiotic substance met the nutritional demands in relation to practical demand.
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  Cite this Reference:
Sofyan Maghaydah, Selma Abdul-Hussain, Radwan Ajo, Bayan Obeidat and Yousef Tawalbeh, 2013. Enhancing the Nutritional Value of Gluten-Free Cookies with Inulin.  Advance Journal of Food Science and Technology, 5(07): 866-870.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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