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Title: SENSORY AND PHYSICO-CHEMICAL EVALUATION OF GLUTEN-FREE CRUFFINS OBTAINED FROM ALMOND FLOUR AND RICE FLOUR
SENSORY AND PHYSICO-CHEMICAL EVALUATION OF GLUTEN-FREE CRUFFINS OBTAINED FROM ALMOND FLOUR AND RICE FLOUR

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Daniela Stoin; Mariana-Atena Poiana; Calin Jianu; Ileana Cocan; Monica Negrea
10.5593/sgem2022V/6.2/s25.37
10.5593/sgem2022V/6.2
1314-2704
978-619-7603-52-1
English
22
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
Gluten is present in a variety of foods consumed in everyday life, and due to its dominant presence in the diet, over the years an increasing number of people have started to develop intolerance to it, often causing allergies, sensitivity or coeliac disease. The main objective of this study was to develop a gluten-free product that meets high quality standards to satisfy the consumer. In order to achieve the objective, a product based on almond flour, rice flour with added cranberry powder with high nutritional value and superior technological characteristics was developed. Three Cruffin samples were prepared from rice flour (RF), almond flour (AF) and enriched with cranberry powder, added in different proportions P1(75:25), P2(50:50), P3(25:75), mixed with other ingredients and compared to control cruffins CC (100:0% based on rice flour). Sensory (appearance, aroma, texture, taste, general acceptability) and physico-chemical (weight, volume, specific volume, height, moisture, protein, fat, ash, carbohydrate and energy value) properties of the samples were determined. The products analysed showed changes in sensory characteristics depending on the proportion of almond flour added. Following the sensory analysis, the Cruffin sample obtained from 50% rice flour and 50% almond flour and enriched with cranberry powder, was the most appreciated by the evaluators, obtaining for texture (8.200 points), flavor (8.100 points) and taste (8.50 points) a score close to the maximum score, 8.400 for overall acceptability. The physico-chemical characteristics of the analyzed Cruffins varied according to the percentage of added almond flour. The results obtained in this study indicate that the sample with addition of 50% rice flour and 50% almond flour is the best in terms of overall acceptance (8.400 points) and nutritional value (mineral substances – 3.160%, protein – 20.180%, fat – 17.240%) for studied gluten-free cruffins and can be recommended to pastry products manufacturers.
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conference
https://doi.org/10.5593/sgem2022V/6.2/s25.37
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Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 06-08 December, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
285-292
06-08 December, 2022
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Cruffins, almond flour, rice flour, cranberry powder