Research Article | OPEN ACCESS
Enhancing the Nutritional Value of Gluten-Free Cookies with Inulin
1Sofyan Maghaydah, 2Selma Abdul-Hussain, 3Radwan Ajo, 1Bayan Obeidat and 1Yousef Tawalbeh
1Departement of Nutrition and Food Technology , Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
2Departement of Food Science and Biotechnology, College of Agriculture, University of Baghdad, Baghdad, Iraq
3Applide Science Department, Al- Huson University Collage, Al-Balqa Applied University, P.O. Box 50, Al-Huson21510, Jordan
Advance Journal of Food Science and Technology 2013 7:866-870
Received: March 11, 2013 | Accepted: April 08, 2013 | Published: 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.
Keywords:
Coeliac disease, gluten-free cookie, inulin, dietary fibres, prebiotic,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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