Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes

Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) and freshly extracted (cress seed, fenugreek, flaxseed, okra) hydrocolloids were added at a substitution level of 5% in gluten-free flour prepared from sorghum and Turkish beans. Pasting temperature of flour blends decreased significantly as a function of the type of hydrocolloid, except for gum Arabic, whereas the inclusion of gum resulted in an increase in water activity, moisture, ash, and fiber content of cookies. The hardness of cookies was higher in the presence of gum, while lightness and diameter were reduced with gum addition. Okra- and gum Arabic-substituted cookies had similar sensory acceptability as the control, and the presence of cress seed gum resulted in higher antioxidant activity. The cookies produced were acceptable from the technological and sensory standpoint and this may help the baking industry to provide gluten-free options for consumers who cannot tolerate gluten.

摘要 腹腔疾病（celiac disease）患者的最佳饮食选择为摄入无麸质（gluten-free）食品。研发无麸质曲奇可为麸质不耐受（gluten-intolerant）人群提供合适的替代方案。本研究旨在评估亲水胶体（hydrocolloids）作为麸质替代物在曲奇制作中的应用效果。以高粱与土耳其豆制备无麸质面粉，分别添加5%替代量的市售亲水胶体——阿拉伯胶（gum Arabic）与黄原胶（xanthan gum），以及新鲜提取的亲水胶体：水芹籽胶、胡芦巴胶、亚麻籽胶、秋葵胶。实验结果表明：除阿拉伯胶外，面粉混合物的糊化温度（pasting temperature）随亲水胶体种类的不同显著降低；添加亲水胶体会提升曲奇的水分活度（water activity）、水分含量、灰分（ash）与膳食纤维（fiber）含量。添加亲水胶体的曲奇硬度更高，而其亮度与直径则有所降低。以秋葵胶与阿拉伯胶替代制备的曲奇，其感官接受度与对照组相近；添加水芹籽胶的曲奇则表现出更高的抗氧化活性（antioxidant activity）。本研究制备的曲奇在工艺与感官层面均表现良好，可为烘焙行业为麸质不耐受消费者提供无麸质食品选择提供参考依据。