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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #311945
Title: Physical properties of gluten-free sugar cookies made from amaranth-oat composites

Author
item Inglett, George
item Chen, Diejun
item Liu, Sean

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/14/2015
Publication Date: 3/20/2015
Publication URL: https://handle.nal.usda.gov/10113/62286
Citation: Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT - Food Science and Technology. 63:214-220.

Interpretive Summary: This study found that some new functional amaranth-oat composites could be valuable for developing new functional food having health benefits. Amaranth flour containing the essential amino acid, lysine, was blended with oat products that contain ß-glucan known for lowering blood cholesterol. The amaranth-oat composites were used for developing a nutritious and gluten free cookie. The physical properties of amaranth-oat composites, and their cookies and doughs were compared with amaranth or wheat flour alone. Amaranth and its composites had improved water holding capacities compared to wheat flour. Differences were also found in geometrical properties and texture properties of the dough and cookies. However no significant differences were found in sensory evaluations for color, flavor and texture among all cookies. These amaranth-oat cookies were acceptable in all aspects. These amaranth-oat cookies improved nutritional value and physical properties along with gluten free uniqueness. The amaranth-oat cookies could be useful for health promoting functional food.

Technical Abstract: Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing ß-glucan, known for lowering blood cholesterol. Amaranth-oat composites were used in sugar cookies for improving their nutritional and physical qualities. The physical properties of amaranth-oat composites, and their cookies and doughs were compared with amaranth or wheat flour alone. The pasting viscosities of amaranth-oat 3:1 composites were similar to amaranth flour alone, and they were all higher than wheat flour. The rheological data showed amaranth and its composites had more viscous properties than wheat flour alone suggesting that they could be more stable during processing. Also, amaranth and its composites had improved water holding capacities compared to wheat flour. Differences were also found in geometrical properties and texture properties of the dough and cookies. However no significant differences were found in sensory evaluations for color, flavor and texture among all cookies. These amaranth-oat composites were prepared by a feasible procedure for improved nutritional value and physical properties of foods along with gluten free uniqueness. The cookies containing amaranth-oat composites could be useful for health promoting functional food.