Sensory Evaluation of Biscuits Prepared with Flour Alternatives
Presentation Type
Poster
Department
Dietetics
Location
Walker Conference Center B
Description
Background: Flour plays an important role in structure for baked products. Celiac disease, wheat allergy, and/or gluten intolerance force people to find alternatives to still enjoy many food products.
Objective: To evaluate the differences in textures and flavor that different types of gluten-free flour would produce, comparing them to a regular biscuit made up of all-purpose flour.
Methods: Biscuit variations were prepared using regular all-purpose flour (control), all-purpose gluten-free blend, almond flour, and coconut flour. A subjective sensory evaluation was conducted. The participants consisted of students and faculty who happened to be in Jones Science Center at Ouachita Baptist University (DBU) on February 24, 2022, 11 AM - 12 PM. Descriptive statistic, ANOVA, and Post Hoc comparisons were computed in Microsoft Excel®.
Results: One-way analysis of variance (AN OVA) of F (3,82) reached significance, p<0.001, on all characteristics evaluated. Comparing frequency and average scores, gluten-free blend has the lowest differences in the numerical value to all purpose flour regarding surface contour, interior color, flakiness, density, flavor, and aftertaste. Regarding crust color, coconut flour biscuits had the lowest difference of numerical value to the control biscuit.
Conclusion: Biscuits made with gluten-free blend flour had the best resemblance to a regular biscuit on the texture and flavor. The blend is a good alternative to use if switching to a gluten-free diet, while other nutrients could be attained with a balanced diet.
Creative Commons License
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Sensory Evaluation of Biscuits Prepared with Flour Alternatives
Walker Conference Center B
Background: Flour plays an important role in structure for baked products. Celiac disease, wheat allergy, and/or gluten intolerance force people to find alternatives to still enjoy many food products.
Objective: To evaluate the differences in textures and flavor that different types of gluten-free flour would produce, comparing them to a regular biscuit made up of all-purpose flour.
Methods: Biscuit variations were prepared using regular all-purpose flour (control), all-purpose gluten-free blend, almond flour, and coconut flour. A subjective sensory evaluation was conducted. The participants consisted of students and faculty who happened to be in Jones Science Center at Ouachita Baptist University (DBU) on February 24, 2022, 11 AM - 12 PM. Descriptive statistic, ANOVA, and Post Hoc comparisons were computed in Microsoft Excel®.
Results: One-way analysis of variance (AN OVA) of F (3,82) reached significance, p<0.001, on all characteristics evaluated. Comparing frequency and average scores, gluten-free blend has the lowest differences in the numerical value to all purpose flour regarding surface contour, interior color, flakiness, density, flavor, and aftertaste. Regarding crust color, coconut flour biscuits had the lowest difference of numerical value to the control biscuit.
Conclusion: Biscuits made with gluten-free blend flour had the best resemblance to a regular biscuit on the texture and flavor. The blend is a good alternative to use if switching to a gluten-free diet, while other nutrients could be attained with a balanced diet.
Comments
This poster is embargoed; it will be available May 1, 2023.