Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya

Publication date: Available online 22 February 2020Source: Food BioscienceAuthor(s): Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad BhatAbstractCookies free from gluten were developed using rice-chickpea composite flour with added exudate gums of acacia, apricot or karaya. The proximate composition of rice, chickpea and their composite flours was measured. Pasting properties of samples with and without the added gums at two test concentrations (0.5 and 1.0 g/100 g) were studied using a Rapid Visco Analyser. Dough formulations were developed and subjected to rheological and antioxidant analysis. Following baking, colour, spread ratio, texture, antioxidant and sensory evaluation of cookies were done. The analyses were carried out up to 9 months post-baking with 3 month intervals while the cookies were shrink-packaged in commercial laminated pouches. Gums showed a differential effect on pasting properties of rice-chickpea composite flour. Rheological parameters (G′ and G″) increased with the addition of gums in the order of acacia gum < apricot gum < karaya gum. Samples containing 1% karaya gum showed higher antioxidant potential and the best sensory attributes.Graphical abstract
Source: Food Bioscience - Category: Food Science Source Type: research