Influence of fermented and unfermented Agaricus bisporus polysaccharide flours on the antioxidant and structural properties of composite gluten-free cookies

Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate

This work evaluated the structure and quality parameters of dough and cookies prepared using fermented cassava flour, soy protein concentrate, and glucomannan. Glucomannan was incorporated as a fat replacement. The levels of fat replacement were 0%, 10%, 20%, and 30% (CS100, GL90, GM80, and GH70, respectively) relative to the original fat content. Rheological analysis showed that the loss tangent of GH70 dough was the lowest (0.39) with an angular frequency of 0.62 rad/s. Thus, glucomannan affected the dough and caused it to exhibit more solid-like behaviors. Glucomannan covered the starch granules, which mimicked that of fat. A complex interaction was confirmed among starch, glucomannan, and protein in the dough. Glucomannan decreased dough hardness and adhesiveness but significantly increased (p < 0.05) cookie hardness, crispiness, and spread ratio. Dough with low rheological properties, adhesiveness, and hardness will produce good-quality cookies. Glucomannan can be applied as a fat replacer in cookies.

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.