Use of almond flour and stevia in rice-based gluten-free cookie production.

ABSTRACT:

Abstract

The gluten-free cookies were produced by replacing rice flour (RF) and sucrose content with almond flour (AF) and stevia. Supplementation of AF caused to decrease the moisture content of the gluten-free cookies; while ash, total protein, total fat and total dietary fiber content increased. Regarding of total phenolics; extractable, hydrolyzable and bioaccessible fractions of gluten-free cookie samples that were produced with 30% of AF supplementation, were increased by 43.69-73% compared with the control group that was prepared with 100% RF (p ≤ 0.01). Gluten was detected in the cookies with neither RF nor AF. No cross-contamination was detected during the production, too. Quality characteristics of the gluten-free co

SUBMITTER: Yildiz E 

PROVIDER: S-EPMC7884493 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature