Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis-Reference-Cited by-同舟云学术

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Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis

Published:2023-04-15 Issue:4 Volume:17 Page:4034-4044
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Gagneten Maite,Pieniazek Facundo,Archaina Diego,Messina Valeria,Salvatori Daniela,Schebor Carolina^ORCID

Funder

Fondo para la Investigación Científica y Tecnológica

CONICET

Universidad Nacional del Comahue

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-01943-3.pdf

Reference55 articles.

1. E. Gallagher, T.T. Gormley, E.K. Arendt, Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci. Technol. 15(3–4), 143–152 (2004). https://doi.org/10.1016/j.tifs.2003.09.012

2. N. De Petre, V. Rozycki, M. De la Torre, M. Erben, C. Bernardi, C. Osella, Optimization of gluten free cookies from red and white sorghum flours. J. Food Nutr. Res. 4(10), 671–676 (2016). https://doi.org/10.12691/jfnr-4-10-7

3. P. Singh, A. Arora, T.A. Strand, D.A. Leffler, C. Catassi, P.H. Green, C.P. Kelly, V. Ahuja, G.K. Makharia, Global prevalence of celiac disease: systematic review and meta-analysis. Clin. Gastroenterol. Hepatol. 16(6), 823-836.e2 (2018). https://doi.org/10.1016/j.cgh.2017.06.037

4. S. Pérez, E. Matta, C. Osella, M. de la Torre, H.D. Sánchez, Effect of soy flour and whey protein concentrate on cookie color. LWT 50(1), 120–125 (2013). https://doi.org/10.1016/j.lwt.2012.06.015

5. B. Šarić, T. Dapčević-Hadnađev, M. Hadnađev, M. Sakač, A. Mandić, A. Mišan, D. Škrobot, Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: effect on dough rheology and cookie baking properties. J. Texture Stud. 50(2), 124–130 (2019). https://doi.org/10.1111/jtxs.12374

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