Development of Gluten-free Cookies Rich in Resistant Starch Type 3 from Maranta arundinacea
DOI:
https://doi.org/10.3923/pjn.2017.659.665Keywords:
Chemical characteristics, gluten-free cookies, Maranta arundinacea, physical characteristics, sensory characteristicsAbstract
Background and Objective: Indonesia has potential as a gluten-free food source. Thus, efforts to utilize gluten-free flour in ready-to-eat products such as cookies are required. This research aims to determine the chemical, physical and sensory characteristics of gluten-free cookies made from sorghum flour, millet flour, corn flour, tapioca flour, Maranta arundinacea flour rich in resistant starch type 3 (RS3), Maranta arundinacea flour, Coleus tuberosus flour rich in RS3 and corn starch. Materials and Methods: Four types of cookies were made, namely, wheat flour cookies (as control) and three types of gluten-free cookies based on different proportions of Maranta arundinacea flour rich in RS3 [8% (FI), 10% (FII) and 12% (FIII)]. The cookies chemical, physical and sensory characteristics were analyzed. Results: Gluten-free cookies (FI, FII and FIII) had higher contents of fibre, RS3 and calories than wheat flour cookies (as control). The physical characteristics (weight, diameter, height and spread ratio) of gluten-free cookies differed significantly from those of wheat flour cookies but did not significantly differ with the amount of added RS3. Wheat flour cookies were harder than gluten-free cookies. Wheat flour cookies had higher sensory characteristic scores (colour, flavour, taste, crispiness and overall acceptability) than did gluten-free cookies. Among the gluten-free cookies, FI had better sensory characteristic scores. Conclusion: Based on the results of this research, gluten-free cookies low in calories, rich in RS3 and high in fibre have good physical and sensory characteristics and thus can be developed as functional food.
References
Wani, A.A., D.S. Sogi, P. Singh, P. Sharma and A. Pangal, 2012. Dough-handling and cookie-making properties of wheat flour–watermelon protein isolate blends. Food Bioprocess Technol., 5: 1612-1621.
Manley, D., 2000. Tecnology of Biscuits, Crackers and Cookies. 3rd Edn., Woodhead Publishing Limited, Cambridge.
Haralampu, S.G., 2000. Resistant starch-a review of the physical properties and biological impact of RS3. Carbohydr. Polym., 41: 285-292.
Sajilata, M.G., R.S. Singhal and P.R. Kulkarni, 2006. Resistant starch: A review. Compreh. Rev. Food Sci. Food Saf., 5: 1-17.
Alvarez, E.E. and P.G. Sanchez, 2006. Dietary fibre. J. Nutr. Hosp., 21: 60-71.
Kim, Y.I., 2000. AGA technical review: Impact of dietary fiber on colon cancer occurrence. Gastroenterology, 118: 1235-1257.
Stephens, J.M., 2015. Arrowroot-Maranta arundinacea L. Department of Horticultural Sciences, UF/IFAS Extension: HS542, Unoversity of Florida.
Englyst, H.N., S.M. Kingman and J.H. Cummings, 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr., 46: S33-S50.
Marangoni, F. and A. Poli, 2008. The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutr. Metab. Cardiovasc. Dis., 18: 602-605.
Nugraheni, M., B. Lastariwati and S. Purwanti, 2017. Proximate and chemical analysis of gluten-free enriched, resistant starch type 3 from Maranta arundinacea flour and its potential as a functional food. Pak. J. Nutr., 16: 322-330.
Gisslen, W., 2012. Professional Baking. 6th Edn., John Willey and Sons Ltd., USA.
AOAC., 2005. Official Method of Analysis. 18th Edn., Horwitz William Publication, Washington, DC., USA.
Zoulias, E.I., S. Piknis and V. Oreopoulou, 2000. Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. J. Sci. Food Agric., 80: 2049-2056.
Hallstrom, E., F. Sestili, D. Lafiandra, I. Bjorck and E. Ostman, 2011. A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects. Food Nutr. Res., Vol. 55.
Barikmo, I., F. Ouattara and A. Oshaug, 2004. Protein, carbohydrate and fibre in cereals from Mali-how to fit the results in a food composition table and database. J. Food Compos. Anal., 17: 291-300.
Devi, P.B., R. Vijayabharathi, S. Sathyabama, N.G. Malleshi and V.B. Priyadarisini, 2014. Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: A review. J. Food Sci. Technol., 51: 1021-1040.
Chappalwar, V.M., D. Peter, H. Bobde and S.M. John, 2013. Quality characteristics of cookies prepared from oats and finger millet-based composite flour. Int. J. Eng. Sci. Technol., 3: 677-683.
Oomah, B.D., 2001. Flaxseed as a functional food source. J. Sci. Food Agric., 81: 889-894.
Hall III, C., M.C. Tulbek and Y. Xu, 2006. Flaxseed. Adv. Food Nutr. Res., 51: 1-97.
Daun, J.K., V.J. Barthet, T.L. Chornick and S. Duguid, 2003. Structure, Composition and Variety Development of Flaxseed. In: Flaxseed in Human Nutrition, Thompson, L.U. and S.C. Cunnane (Eds.). 2nd Edn., AOCS Press, Champaign, USA., pp: 1-40.
Johnsson, P., A. Kamal-Eldin, L.N. Lundgren and P. Aman, 2000. HPLC method for analysis of secoisolariciresinol diglucoside in flaxseeds. J. Agric. Food Chem., 48: 5216-5219.
Ganorkar, P.M. and R.K. Jain, 2014. Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies. Int. Food Res. J., 21: 1515-1521.
Cauvain, S.P. and L.S. Young, 2009. Bakery Food Manufacture and Quality: Water Control and Effects. 2nd Edn., Blackwell Publishing, Oxford, UK.
SNI., 2011. Indonesian national standard 2011. National Standardization Agency of Indonesia.
Olapade, A.A. and M.A. Adeyemo, 2014. Evaluation of cookies produced from blends of wheat, cassava and cowpea flours. Int. J. Food Stud., 3: 175-185.
Siddiqui, N.R., Mehmood-ul-Hassan, S. Raza, T. Hameed and S. Khalil, 2003. Sensory and physical evaluation of biscuits supplemented with soy flour. Pak. J. Food Sci., 13: 45-48.
Leon, A.E., A. Rubiolo and M.C. Anon, 1996. Use of triticale flours in cookies: Quality factors. Cereal Chem., 73: 779-784.
Miller, R.A., R.C. Hoseney and C.F. Morris, 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem., 74: 669-671.
Torbica, A., M. Hadnadev and T.D. Hadnadev, 2012. Rice and buckwheat flour characterisation and its relation to cookie quality. Food Res. Int., 48: 277-283.
Skrbic, B. and J. Cvejanov, 2011. The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties. Food Chem., 124: 1416-1422.
Pareyt, B., F. Talhaoui, G. Kerckhofs, K. Brijs, H. Goesaert, M. Wevers and J.A. Delcour, 2009. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. J. Food Eng., 90: 400-408.
Mcwatters, K.H. and E.K. Heaton, 1979. Quality characteristics of ground beef patties extended with moist-heated and unheated seed meals. J. Am. Oil Chem. Soc., 56: A86-A90.
Downloads
Published
Issue
Section
License
Copyright (c) 2017 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
