Table of Contents
Journal of Food Processing
Volume 2017, Article ID 6365182, 6 pages
https://doi.org/10.1155/2017/6365182
Research Article

Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

1Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Tecnológico, 64849 Monterrey, NL, Mexico
2Tecnológico de Monterrey, Escuela de Biotecnología, Departamento de Biotecnología y Alimentos, Av. Eugenio Garza Sada Sur 2501, Tecnológico, 64849 Monterrey, NL, Mexico

Correspondence should be addressed to Esther Pérez-Carrillo; xm.mseti@ollirrac.zerep and Sergio O. Serna-Saldívar; xm.mseti@anress

Received 11 August 2016; Revised 17 November 2016; Accepted 24 November 2016; Published 14 February 2017

Academic Editor: Pankaj B. Pathare

Copyright © 2017 Esther Pérez-Carrillo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produce gluten-free cookies because upon hydration and mixing it yields a cohesive and machinable dough. In order to improve the texture and acceptance of cookies, five different experimental treatments were devised and compared with a cookie made with refined wheat flour. A waxy native maize or pregelatinized cross-linked starches in concentrations of 5% and 10% were evaluated. Results showed that the spread factor, diameter, and thickness of the different types of cookies were not statistically different (). With the exception of the control and cookies made with 10% waxy starch which were rated with lower scores, the rest of the treatments were not significantly different in terms of sensory attributes. The texture of cookies evaluated by panelists related to the objective texture was determined with the texture analyzer. Cookies made from the composite flour containing 10% pregelatinized cross-linked were softer or had lower maximum positive force after 5 days of storage. This particular gluten-free cookie contained 65% more dietary fiber compared to the wheat flour counterpart and had the best sensory attributes among all treatments including the cookie made with refined wheat flour.