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Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

Authors

  • Karina N. De Simas,

    1.  Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, 88034001, Itacorubi, Florianópolis, Brazil
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  • Leila do N. Vieira,

    1.  Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, 88034001, Itacorubi, Florianópolis, Brazil
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  • Rossana Podestá,

    1.  Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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  • Carmen M. O. Müller,

    1.  Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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  • Manoela A. Vieira,

    1.  Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, 88034001, Itacorubi, Florianópolis, Brazil
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  • Rosane C. Beber,

    1.  Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, 88034001, Itacorubi, Florianópolis, Brazil
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  • Maurício S. Reis,

    1.  Department of Fitotecnia, Federal University of Santa Catarina, Florianópolis, Brazil
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  • Pedro L. M. Barreto,

    1.  Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, 88034001, Itacorubi, Florianópolis, Brazil
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  • Edna R. Amante,

    1.  Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, 88034001, Itacorubi, Florianópolis, Brazil
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  • Renata D. M. C. Amboni

    Corresponding author
    1.  Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, 88034001, Itacorubi, Florianópolis, Brazil
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*Fax: 55 48 3721 99 43; e-mail: ramboni@cca.ufsc.br

Summary

The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0–30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (> 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05).

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