Nutritional and sensory quality of crioulo corn flour gluten cookies (Zea Mays)

  • Bruna Vaz da Silva Universidade Federal de Pelotas-UFPel, Brasil.
  • Mayara da Cunha Mendes Universidade Federal de Pelotas-UFPel, Brasil.
  • Bianca Pio Ávila Universidade Federal de Pelotas-UFPel, Brasil.
  • Eberson Dietrich Eicholz Embrapa Clima Temperado, Brasil.
  • Marcia Arocha Gularte Universidade Federal de Pelotas-UFPel, Brasil.
  • Fabiana Torma Botelho Universidade Federal de Pelotas-UFPel, Brasil.
Keywords: Acceptability, Sensory analysis, Celiacs, Centesimal composition

Abstract

Creole seeds come by natural selection, without genetic modification and without the use of pesticides. Producing gluten-free foods is a challenging process, as gluten is a major contributor to the rheological structure of foods. The objective of this work was to develop gluten-free cookies with creole corn flour with good nutritional quality and good sensory acceptability. Two formulations were made: cookies with creole corn flour and cookie with commercial corn flour. Moisture and ash analyze were determined following the methodologies established by the Instituto Adolfo Lutz. Lipid, protein and fiber determinations were performed following the methods of the Association of Official Analytical Chemists; and carbohydrate values ​​were obtained by difference. In the sensory analysis, the following attributes were evaluated: appearance, odor and aroma, flavor, texture, global impression and preference test. Creole corn flour showed significantly higher values ​​(p>0.05) for moisture, lipids, proteins, ash and crude fiber when compared to commercial corn flour. Cookies with creole corn flour had higher levels of moisture, lipids, ash and crude fiber, while cookies with commercial corn flour had higher levels of carbohydrates. Regarding the sensory analysis, cookies with creole corn flour obtained better acceptance for flavor, texture, odor and aroma and overall impression, obtaining better preference and purchase intention than cookies with commercial corn flour. Therefore, cookies with creole corn flour can be a good option for the celiac population due to its nutritional quality and good acceptability.

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Published
2022-11-17
How to Cite
Silva, B. V. da, Mendes, M. da C., Ávila, B. P., Eicholz, E. D., Gularte, M. A., & Botelho, F. T. (2022). Nutritional and sensory quality of crioulo corn flour gluten cookies (Zea Mays). Brazilian Journal of Obesity, Nutrition and Weight Loss, 16(102), 451-460. Retrieved from https://www.rbone.com.br/index.php/rbone/article/view/2042
Issue
Vol. 16 No. 102 (2022)
Section
Scientific Articles - Original

Copyright (c) 2022 Bruna Vaz da Silva, Mayara da Cunha Mendes, Bianca Pio Ávila, Eberson Dietrich Eicholz, Marcia Arocha Gularte, Fabiana Torma Botelho

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