Quality evaluation of gluten-free biscuits prepared with algarrobo flour as a partial sugar replacer

• Published in: Open agriculture Vol. 7; no. 1; pp. 323 - 334
• Main Authors: Lanata, M. C., Patrignani, M., Puppo, M. C., Conforti, P. A.
• Format: Journal Article
• Language: English
• Published: De Gruyter 28.04.2022
• Subjects: algarrobo; biscuit; fibre; gluten-free
• ISSN: 2391-9531; 2391-9531
• DOI: 10.1515/opag-2022-0089

Algarrobo flour is a gluten-free flour obtained by grinding the whole fruit (pods) of . Because of its taste, this flour could be used as a sugar replacer. Besides, it can improve the protein profile, and the antioxidant and fibre content of foodstuffs. This is of special interest in gluten-free products that are generally deficient in these nutrients. In the present work a total of eleven different gluten-free biscuit formulations with Algarrobo flour and different proportions of rice flour, chickpea flour, cassava starch, and maize starch were evaluated. The effects of each ingredient were analysed and the texture, colour, total dietary fibre content, antioxidant capacity, and sensorial acceptability associated with the addition of algarrobo flour as a partial sugar replacer were studied in detail in three selected formulations. Results showed that the dietary fibre content and the antioxidant capacity increased with the addition of algarrobo flour (60 and 20%, respectively). In addition, no significant differences were found in the sensory scores of biscuits prepared with sugar or with algarrobo flour ( ≥ 0.05). It could be concluded that algarrobo flour could partially replace sugar in gluten-free biscuit formulations. Besides, its addition increases the fibre and antioxidant capacity of the product without significantly changing its optimum texture. This is a major achievement that could be the starting point for future research aimed to develop new and healthy gluten-free products.