Journal of Food Processing and Preservation

Volume 46, Issue 3 e16390

ORIGINAL ARTICLE

Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten-free cookies

Siqi Wang,

Siqi Wang

College of Food Science, Southwest University, Chongqing, People's Republic of China

Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Visualization

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Wenbiao Wu,

Corresponding Author

Wenbiao Wu

[email protected]

College of Food Science, Southwest University, Chongqing, People's Republic of China

Correspondence

Wenbiao Wu, College of Food Science, Southwest University, No. 2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China.

Email: [email protected]

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Siqi Wang,

Siqi Wang

College of Food Science, Southwest University, Chongqing, People's Republic of China

Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Visualization

Search for more papers by this author

Wenbiao Wu,

Corresponding Author

Wenbiao Wu

[email protected]

College of Food Science, Southwest University, Chongqing, People's Republic of China

Correspondence

Wenbiao Wu, College of Food Science, Southwest University, No. 2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China.

Email: [email protected]

Search for more papers by this author

First published: 09 January 2022

https://doi.org/10.1111/jfpp.16390

Citations: 1

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Abstract

Gluten-free cookies (GFCs) are promoted for avoiding gluten-related celiac disease. Requirement of protein/lysine enhancement in rice GFCs encouraged this study. Partly substituting rice flour by defatted peanut (DPF) or soy (DSF) and their mixture (1 + 1) significantly increased protein/lysine content in GFCs. DSF had the most effect of increasing lysine content. Adding DPF or DSF and their mixture significantly improved GFC hardness and hedonic score. The hedonic score of overall acceptability, taste, crispiness, texture/grain, flavor, and appearance/color of all cookies studied were within very-like scale. Adding DPF or DSF or their mixture produced GFCs with deeper/darker color while DSF had the greatest effect. DPF or DSF or their mixture had dosage-dependent effect of increasing GFC antioxidant capacity while DSF had the greatest effect. DPF, DSF, or defatted peanut and soy flour mixture was also good ingredient to make gluten-free and sugar-free cookies sweetened by meso-erythritol blended with stevia glycosides.

Practical applications

The finding of this study provided scientific data supporting nutritional or other functional fortification by using defatted peanut or soy flours during commercial production of gluten-free cookies. The finding also indicated that new aqueous method can produce defatted peanut or soy flour with good quality suitable for fortifying gluten-free cookies.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

Author Contributions

Siqi Wang: conceptualization; ataCuration; formalAnalysis; investigation; visualization. Wenbiao Wu: Conceptualization, Data curation, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing – original draft, Writing – review & editing.

Open Research

DATA AVAILABILITY STATEMENT

Data available on request from the authors.

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Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten-free cookies

Abstract

Practical applications

CONFLICT OF INTEREST

Author Contributions

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten-free cookies

Abstract

Practical applications

CONFLICT OF INTEREST

Author Contributions

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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