Bravi, E.; Sileoni, V.; Marconi, O. Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads. Foods2024, 13, 377.
Bravi, E.; Sileoni, V.; Marconi, O. Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads. Foods 2024, 13, 377.
Bravi, E.; Sileoni, V.; Marconi, O. Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads. Foods2024, 13, 377.
Bravi, E.; Sileoni, V.; Marconi, O. Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads. Foods 2024, 13, 377.
Abstract
The incidence of celiac disease and gluten intolerance has been significantly rising globally. Gluten-free product consumption registered a sudden rise also among tolerant people, due to psychosocial factors. Biscuits are popular, low-cost bakery foods, consumed by nearly everyone worldwide. The removal of gluten from the baked product causes some undesirable traits and different textures and tastes. The main goal consists of creating a food product with the same taste and texture as a product with gluten. Moreover, gluten-free bakery products are usually low-grade sources of protein and poor in dietary fiber. Quinoa is a source of TDF and valuable protein. In this study, quinoa flour was used as the main constituent in the formulation of gluten-free c to improve their nutritional properties. Six different recipes with different percentages of quinoa flour have been realized. The formulations were compared, by rheological analysis, of each other and with a wheat flour control shortbread. The recipes with rheological features more similar to control shortbread were subjected to a discrimination analysis and the preferred was characterized from a chemical-physical and sensorial point of view. The experimental shortbreads constituted a good compromise to exploit the good nutritional composition of quinoa maintaining an acceptable sensory profile.
Biology and Life Sciences, Food Science and Technology
Copyright:
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