12 January - 20 June 2016

Enhancing the nutritional value of gluten free cookies using inulin

17 July 13

Inulin is a dietary fibre found mainly in endive (chicory) roots and in several edible fruits and vegetables.  The inulin commonly used in the food industry is derived from chicory.  Inulin is also a source of prebiotics, as it stimulates the growth of health-promoting bacteria in the colon. A paper published in the Advance Journal of Food Science and Technology has investigated the chemical, physical and sensory qualities of added inulin to gluten free cookies.  Maghaydah et al. note that gluten free products with high nutritional values are lacking in the market. The scientists prepared gluten-free cookie dough using corn flour, corn, starch, rice flour and lupine flour and added inulin at four levels, 3%, 3.5%, 4% and 4.5%.  All gluten free samples were pre-baked, refrigerated and baked.  Chemical analysis of the cookies was determined including moisture, protein, lipid, crude fibre and ash. Physical properties analysed for included spread factor, width and thickness.  Maghaydah et al. also recruited a selected panel of ten to evaluate the sensory attributes of the gluten-free cookie.   The scientists report that the mean values for moisture content showed statistically non-significant variation among all sample cookies (ranging from 2.12+/-0.04 (the control) to 2.94+/-0.3% (containing 4.5% inulin).  They note that moisture content of a food is of great significance for many scientific, technical and economic reasons, including that the lower the moisture content of the cookies the better the storage stability.  Again there was no significant difference between fat content, protein content and ash content of all sample cookies.   As the addition of inulin increased so did the fibre content, ranging from around 3.9% to 15%. The scientists note that fibre deficiency is common in gluten free diets because gluten free products are generally not enriched or fortified and are frequently made from refined flour.  The inulin was found to have minimal effects of the physical properties of the cookies.  The sensory evaluation demonstrated that the addition of dietary fibre (inulin) at different concentrations did not compromise the sensory characteristic and incorporation of 4.0% inulin had satisfactory consumer acceptance.   Maghaydah et al conclude by stating that “enhancing gluten free cookies with a new fibrous prebiotic substance met the nutrition demands in relation to practical demand.”

RSSL carries out allergen testing using immunological, DNA and distillation techniques, depending on the allergen to be detected. Detection limits are in the range 1- 100 mg allergen/kg of sample for almond, Brazil nut, macadamia nut, peanut, walnut, hazelnut, cashew nut, pistachio nut, pecan nut, pine nut and chestnut.  Celery, celeriac, black mustard, lupin  and kiwi allergens can be detected by DNA methods, as can crustacean, fish and mollusc allergens.  The laboratory also uses a range of UKAS accredited immunological procedures for the detection of allergens including gluten, peanut, hazelnut, almonds, soya, egg, milk, sesame and histamine.  Distillation and titration methods are used for the determination of sulphur dioxide and sulphites.  For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com.

RSSL's Product and Ingredient Innovation Team, has considerable expertise in developing a wide range of food and drink products at a laboratory and pilot scale.  For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

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