Gluten-free wafer formulation: Development,characterization and addition of flavourings with antioxidant capacity

A. MANTOVANO; M. PATRIGNANI; P. A. CONFORTI

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: London; Año: 2023

1082-0132

The incidence of celiac disease is increasing, therefore the demand for gluten-free products that also satisfy the nutritional requirements ofceliac individuals is rising. Thus, the objective of the present work was todevelop a gluten-free nutritionally balanced wafer formulation with ahigh content of antioxidants.First, the animal fat used in the traditional formulation was successfullyreplaced by high oleic sunflower. Second, the antioxidant content of several flavourings (cinnamon/honey/anise/vanilla) was measured andtheir addition to a gluten-free wafer formulation was evaluated. Third, multivariate statistical tools were used to select the formulation thatproperly mimicked the characteristics of a gluten-containing wafer.According to the results, anise and cinnamon were the most suitableflavourings to prepare gluten-free wafers, and the sensory analysisconcluded that these formulations were highly acceptable (means>6.7on the hedonic scale). Finally, the storage time analysis indicated thatthe texture of the gluten-free wafers was more susceptible to waterabsorption than gluten-containing wafers. Besides, cinnamon waferspresented a higher bioaccessible antioxidant capacity than anise wafers(43.5±0.1mg Trolox/g and 18.8±0.9mg Trolox/g respectively) (p