Table 2.
Quality characteristics of different gluten free flour mixtures and cookies
| Flour combinations (50:50) | ||||||||
|---|---|---|---|---|---|---|---|---|
| C | R:M | R:S | R:P | M:S | M:P | P:S | CD (P ≥ 0.05) | |
| Pasting properties (n = 3) | ||||||||
| Pasting temp., °C | 67.7 | 79.2 | 77.4 | 82.7 | 84.2 | 86.9 | 86.3 | 0.32 |
| Peak viscosity, cP | 2243 | 1809 | 2580 | 1751 | 1414 | 1156 | 1639 | 26.51 |
| Hold viscosity, cP | 1651 | 1580 | 2202 | 1432 | 1277 | 1033 | 1352 | 2.96 |
| Final viscosity, cP | 2913 | 5022 | 5211 | 3285 | 4107 | 2570 | 2812 | 4.58 |
| Break down viscosity, cP | 592 | 229 | 378 | 319 | 137 | 123 | 287 | 2.65 |
| Setback viscosity, cP | 1262 | 3422 | 3009 | 1853 | 2830 | 1537 | 1460 | 2.96 |
| Cookies making quality (n = 3) | ||||||||
| Yield,% | 186.8 | 180.3 | 185.2 | 181.8 | 185.2 | 179.2 | 183.8 | 0.17 |
| Width, cm | 22.6 | 24.1 | 23.5 | 23.4 | 24.9 | 25.5 | 25.3 | 0.29 |
| Thickness, cm | 3.83 | 3.61 | 4.07 | 3.73 | 3.87 | 4.11 | 3.91 | 0.03 |
| Spread ratio | 5.89 | 6.69 | 5.77 | 6.26 | 6.44 | 6.23 | 6.49 | 0.03 |
| Peak force, Kg | 2.69 | 1.76 | 1.91 | 1.44 | 1.71 | 1.59 | 1.43 | 0.003 |
| Sensory quality (n = 6 panalists) | ||||||||
| Top grain | 7.4 | 7.6 | 8.0 | 7.2 | 7.7 | 8.0 | 8.6 | 0.03 |
| Texture | 6.8 | 8.1 | 8.1 | 7.5 | 7.9 | 7.8 | 8.7 | 0.14 |
| Flavor | 7.3 | 8.1 | 7.8 | 8.3 | 8.4 | 7.9 | 8.5 | 0.14 |
| Overall acceptability | 7.6 | 7.9 | 8.0 | 7.7 | 8.0 | 7.9 | 8.6 | 0.03 |
| Proximate composition and calorific value (n = 3) | ||||||||
| Moisture,% | 4.08 | 3.43 | 3.55 | 3.06 | 3.18 | 3.14 | 3.01 | 0.03 |
| Fat,% | 16.00 | 15.45 | 15.93 | 16.07 | 18.19 | 18.52 | 19.17 | 0.03 |
| Protein,% | 6.91 | 5.77 | 6.78 | 7.3 | 6.78 | 7.30 | 7.4 | 0.23 |
| Ash,% | 1.03 | 1.09 | 1.11 | 1.59 | 1.12 | 1.60 | 1.62 | 0.13 |
| Calorific values kcal/100 g | 439.24 | 446.93 | 471.89 | 466.03 | 463.03 | 458.88 | 481.73 | 0.001 |
C Control (Only wheat flour), M Maize, P Pearl, S Sorghum, R Rice, W Wheat