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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 #315060
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: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/24/2015
Publication Date: 6/24/2015
Citation: Inglett, G.E., Chen, D., Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites [abstract]. Whole Grain Summit 2015.

Interpretive Summary:

Technical Abstract: Amaranth flour containing the essential amino acid, lysine, was blended with oat products that contain ß-glucan known for lowering blood cholesterol and preventing heart disease. These composites improved nutritional value, water holding capacity and the pasting properties along with their gluten free quality. In general, amaranth-oat composites are very suitable for preparing cookies that were acceptable in color, flavor and texture qualities. The physical properties of sugar cookies using amaranth-whole oat flour composites are more similar to the cookies using wheat flour compared with the other two composites. The information on physical properties of these innovative cookies revealed a potential use of these amaranth-oat composites for developing new functional foods with improved nutritional value and desirable texture qualities.