Canary seed flour as a promising new ingredient for gluten-free cookies
Food science and gastronomy collaborate to provide healthy, customized options, including gluten- free food for people with celiac disease. Hairless canaryseed (Phalaris canariensis L.) is considered a gluten-free cereal with a good nutritional profile. The aim of this work was to characterize hairl...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Ediciones INTA
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/21981 https://doi.org/10.58149/s4x8-gc38 |
| _version_ | 1855038497218363392 |
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| author | Gozzi, Marta Sofía Rosito, Pablo Cisternas, M. Estefania Fiorito, Romina Játiva Gutiérrez, M. Paola Ormando, Paula |
| author_browse | Cisternas, M. Estefania Fiorito, Romina Gozzi, Marta Sofía Játiva Gutiérrez, M. Paola Ormando, Paula Rosito, Pablo |
| author_facet | Gozzi, Marta Sofía Rosito, Pablo Cisternas, M. Estefania Fiorito, Romina Játiva Gutiérrez, M. Paola Ormando, Paula |
| author_sort | Gozzi, Marta Sofía |
| collection | INTA Digital |
| description | Food science and gastronomy collaborate to provide healthy, customized options, including gluten- free food for people with celiac disease. Hairless canaryseed (Phalaris canariensis L.) is considered a gluten-free cereal with a good nutritional profile. The aim of this work was to characterize hairless canaryseed flour (CSF) as a new ingredient and the effect of its incorporation (0% Control, 15% [R15] and 35% [R35] to weight flour) in gluten-free cookies. The chemical composition, carotenoids, minerals, and color were determined. Also, the physical, mechanical and sensory parameters of the cookies were evaluated. The results showed an increase in protein (5.98-9.27%), ash (1.42-2.5%) and mineral content (iron 1.62-2.55 mg%, magnesium 15.63-46.13 mg%, potassium 70.75-125.60 mg%), and a decrease in lightness (74.30-60.93). Fortification increased the thickness of the cookies, while it also decreased the spread ratio and hardness. Sensorially, the enriched cookies had good acceptability, with color being the only parameter in which significant differences were observed. The results showed that CSF can be used to enhance the nutritional, physical, and sensory characteristics of gluten-free cookies. |
| format | info:ar-repo/semantics/artículo |
| id | INTA21981 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Ediciones INTA |
| publisherStr | Ediciones INTA |
| record_format | dspace |
| spelling | INTA219812025-04-09T11:45:59Z Canary seed flour as a promising new ingredient for gluten-free cookies Gozzi, Marta Sofía Rosito, Pablo Cisternas, M. Estefania Fiorito, Romina Játiva Gutiérrez, M. Paola Ormando, Paula Phalaris canariensis Protein Sources Bakery Industry Gluten-free Foods Fuente de Proteína Industria Panadera Alimento Exento de Gluten Alpiste Food science and gastronomy collaborate to provide healthy, customized options, including gluten- free food for people with celiac disease. Hairless canaryseed (Phalaris canariensis L.) is considered a gluten-free cereal with a good nutritional profile. The aim of this work was to characterize hairless canaryseed flour (CSF) as a new ingredient and the effect of its incorporation (0% Control, 15% [R15] and 35% [R35] to weight flour) in gluten-free cookies. The chemical composition, carotenoids, minerals, and color were determined. Also, the physical, mechanical and sensory parameters of the cookies were evaluated. The results showed an increase in protein (5.98-9.27%), ash (1.42-2.5%) and mineral content (iron 1.62-2.55 mg%, magnesium 15.63-46.13 mg%, potassium 70.75-125.60 mg%), and a decrease in lightness (74.30-60.93). Fortification increased the thickness of the cookies, while it also decreased the spread ratio and hardness. Sensorially, the enriched cookies had good acceptability, with color being the only parameter in which significant differences were observed. The results showed that CSF can be used to enhance the nutritional, physical, and sensory characteristics of gluten-free cookies. La ciencia de los alimentos y la gastronomía trabajan en conjunto para proporcionar opciones saludables y personalizadas, lo cual incluye alimentos sin gluten para personas con enfermedad celíaca. El alpiste sin fibras de sílice (Phalaris canariensis L.) es considerado un cereal sin gluten con un buen perfil nutricional. El objetivo de este trabajo fue caracterizar la harina de alpiste sin sílice (CSF, por sus siglas en inglés) como un nuevo ingrediente y evaluar el efecto de su incorporación (0% Control, 15% (R15) y 35% (R35) de reemplazo en relación con el peso de la harina en galletitas sin gluten. Se determinaron la composición química, los carotenoides, los minerales y el color. Además, se evaluaron parámetros físicos, mecánicos y sensoriales de las galletitas. Los resultados mostraron un aumento en el contenido de proteína (5,98-9,27%), cenizas (1,42-2,5%) y minerales (hierro 1,62-2,55 mg%, magnesio 15,63-46,13 mg%, potasio 70,75-125,60 mg%), y una disminución en la luminosidad (74,30-60,93). La fortificación incrementó el grosor de las galletitas, redujo la relación de expansión y aumentó la dureza. Sensorialmente, las galletitas enriquecidas presentaron buena aceptabilidad, siendo el color el único parámetro en el que se observaron diferencias significativas. Los resultados demostraron que la CSF puede ser utilizada para mejorar las características nutricionales, físicas y sensoriales de las galletitas sin gluten. Instituto de Tecnología de Alimentos Fil: Gozzi, Marta Sofía. Universidad Argentina de la Empresa. Instituto de Tecnología (INTEC); Argentina Fil: Rosito, Pablo. Universidad Argentina de la Empresa. Instituto de Tecnología (INTEC); Argentina Fil: Cisternas, M. Estefania. Universidad Argentina de la Empresa. Instituto de Tecnología (INTEC); Argentina Fil: Fiorito, Romina. Universidad Argentina de la Empresa. Instituto de Tecnología (INTEC); Argentina Fil: Játiva Gutiérrez, Paola. Universidad Argentina de la Empresa. Instituto de Tecnología (INTEC); Argentina Fil: Ormando, Paula. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina Fil: Ormando, Paula. Universidad Argentina de la Empresa. Instituto de Tecnología (INTEC); Argentina 2025-04-09T11:41:19Z 2025-04-09T11:41:19Z 2025-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/21981 0325-8718 1669-2314 https://doi.org/10.58149/s4x8-gc38 eng info:eu-repograntAgreement/INTA/2023-PD-L04-I121, Diseño de alimentos funcionales y diferenciados, con énfasis en compuestos bioactivos, calidad proteica y micronutrientes info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Ediciones INTA RIA 51 (1) : 13-22. (abril 2025) |
| spellingShingle | Phalaris canariensis Protein Sources Bakery Industry Gluten-free Foods Fuente de Proteína Industria Panadera Alimento Exento de Gluten Alpiste Gozzi, Marta Sofía Rosito, Pablo Cisternas, M. Estefania Fiorito, Romina Játiva Gutiérrez, M. Paola Ormando, Paula Canary seed flour as a promising new ingredient for gluten-free cookies |
| title | Canary seed flour as a promising new ingredient for gluten-free cookies |
| title_full | Canary seed flour as a promising new ingredient for gluten-free cookies |
| title_fullStr | Canary seed flour as a promising new ingredient for gluten-free cookies |
| title_full_unstemmed | Canary seed flour as a promising new ingredient for gluten-free cookies |
| title_short | Canary seed flour as a promising new ingredient for gluten-free cookies |
| title_sort | canary seed flour as a promising new ingredient for gluten free cookies |
| topic | Phalaris canariensis Protein Sources Bakery Industry Gluten-free Foods Fuente de Proteína Industria Panadera Alimento Exento de Gluten Alpiste |
| url | http://hdl.handle.net/20.500.12123/21981 https://doi.org/10.58149/s4x8-gc38 |
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