Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review

Authors

  • Bruna Guedes de MELO Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil. https://orcid.org/0000-0002-7055-977X
  • Bruna Lago TAGLIAPIETRA Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil. https://orcid.org/0000-0003-3041-4768
  • Maria Teresa Pedrosa Silva CLERICI Universidade Estadual de Campinas, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil. https://orcid.org/0000-0002-8445-336X

DOI:

https://doi.org/10.5327/fst.75822

Keywords:

gluten-free baked, quality, challenges, innovation

Abstract

Understanding the scenario of the development of gluten-free products, the relationship with the public, and the present challenges is of paramount importance to advance the development of these products successfully. This review focuses on gluten-free cookies, with a discussion of the main results found for the different types of raw materials and their influence on product quality and the lack of innovation in new processes for such products. According to the presentation of the studies, the main challenges for the development of gluten-free cookies are the repetition of starchy raw materials and the processes that lead to technological and sensory results that displease consumers because they are being compared with the affective memory of the gluten-free product, which unbalanced the nutritional value of the products because they have high levels of carbohydrates and fat. In the food industry, innovations and changes are already occurring, such as the use of protein and fiber raw materials. However, it is still necessary to develop strategies dissociated from those used for gluten-free baked goods that are more personalized for this market, which, compared with wheat products with more than 2000 years of history, is in the first steps of development.

Downloads

Download data is not yet available.

References

Akesowan, A. (2016). Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie. International Journal of Food Science and Technology, 51(7), 1560-1569. https://doi.org/10.1111/ijfs.13125

Altindag, G., Certel, M., Erem, F., & Ilknur Konak, Ü. (2015). Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase. Food Science and Technology International, 21(3), 213-220. https://doi.org/10.1177/1082013214525428

Arnone, D., Chabot, C., Heba, A. C., Kökten, T., Caron, B., Hansmannel, F., Dreumont, N., Ananthakrishnan, A. N., Quilliot, D., & Peyrin-Biroulet, L. (2022). Sugars and Gastrointestinal Health. Clinical Gastroenterology and Hepatology, 20(9), 1912-1914. https://doi.org/10.1016/j.cgh.2021.12.011

Associação Brasileira das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos Industrializados (Abimapi) (2020). Estatísticas de vendas. Abimapi. Retrieved from: https://www.abimapi.com.br/index.php

Associação de Celíacos no Brasil (Acelbra) (2021). Portal. Retrieved from: http://www.acelbra.org.br/2004/estatisticas.php

Baptist, N. G. (1954). Essential Amino-acids of some Common Tropical Legumes and Cereals. British Journal of Nutrition, 8(3), 218-222. https://doi.org/10.1079/bjn19540034

Bolarinwa, I. F., Lim, P. T., & Kharidah, M. (2019). Quality of gluten-free cookies from germinated brown rice flour. Food Research, 3(3), 199-207. https://doi.org/10.26656/fr.2017.3(3).228

Brasil. Agência Nacional de Vigilância Sanitária (2012). Resolução da Diretoria Colegiada RDC nº 54, de 12 de novembro de 2012. Diário Oficial da União, 16.

Brasil. Agência Nacional de Vigilância Sanitária (2020). Instrução Normativa nº 75, de 8 de outubro de 2020. Diário Oficial da União.

Brito, I. L., Souza, E. L., Felex, S. S. S., Madruga, M. S., Yamashita, F., & Magnani, M. (2015). Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Journal of Food Science and Technology, 52(9), 5866-5873. https://doi.org/10.1007/s13197-014-1659-1

Brouns, F., van Rooy, G., Shewry, P., Rustgi, S., & Jonkers, D. (2019). Adverse Reactions to Wheat or Wheat Components. Comprehensive Reviews in Food Science and Food Safety, 18(5), 1437-1452. https://doi.org/10.1111/1541-4337.12475

Chauhan, A., Saxena, D. C., & Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT, 63(2), 939-945. https://doi.org/10.1016/j.lwt.2015.03.115

Clerici, M. T. P. S., & El-Dash, A. (2006). Farinha extrusada de arroz como substituto de gluten na produção de pão de arroz. Archivos Latinoamericanos de Nutrición, 56(3), 288-298.

Clerici, M. T. P. S., Airoldi, C., & El-Dash, A. A. (2009). Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread. LWT - Food Science and Technology, 42(2), 618-623. https://doi.org/10.1016/J.LWT.2008.08.010

Codex Alimentarius (2006). Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission. Report of the 28th Session of the Codex Committee on Nutrition and Foods for Special Dietary Uses. ALINORM 07/30/26-Rev. 30-10-2006. Codex Alimentarius.

Davidson, L. (2018). Biscuit, cookie and cracker production: process, production and packaging equipment. Elsevier.

De la Barca, A. M. C., Rojas-Martínez, M. E., Islas-Rubio, A. R., & Cabrera-Chávez, F. (2010). Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities. Plant Foods for Human Nutrition, 65(3), 241-246. https://doi.org/10.1007/s11130-010-0187-z

Di Cairano, M., Galgano, F., Tolve, R., Caruso, M. C., & Condelli, N. (2018). Focus on gluten free biscuits: Ingredients and issues. Trends in Food Science and Technology, 81, 203-212. https://doi.org/10.1016/j.tifs.2018.09.006

Dick, M., Limberger, C., Cruz Silveira Thys, R., de Oliveira Rios, A., & Hickmann Flôres, S. (2020). Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers. Food Chemistry, 314, 126178. https://doi.org/10.1016/j.foodchem.2020.126178

Di Sabatino, A., & Corazza, G. R. (2009). Coeliac Disease. Lancet, 373(9673), 1480-1493. https://doi.org/10.1016/S0140-6736(09)60254-3

Duta, D. E., & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1-8. https://doi.org/10.1016/j.jfoodeng.2015.04.002

Federação Nacional das Associações de Celíacos do Brasil (Fenacelbra) (2015). Milhões têm doença celíaca, mas o diagnóstico é difícil. Fenacelbra. Retrieved from https://www.fenacelbra.com.br/doenca-celiaca

Fuentes-Zaragoza, E., Sánchez-Zapata, E., Sendra, E., Sayas, E., Navarro, C., Fernández-Lõpez, J., & Pérez-Alvarez, J. A. (2011). Resistant starch as prebiotic: A review. Starch/Staerke, 63(7), 406-415. https://doi.org/10.1002/star.201000099

Gerzhova, A., Mondor, M., Benali, M., & Aider, M. (2016). Incorporation of canola proteins extracted by electroactivated solutions in gluten-free biscuit formulation of rice-buckwheat flour blend: Assessment of quality characteristics and textural properties of the product. International Journal of Food Science and Technology, 51(3), 814-827. https://doi.org/10.1111/ijfs.13034

Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., & Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food Chemistry, 239, 679-687. https://doi.org/10.1016/j.foodchem.2017.07.004

Grand View Research (2022). Gluten-Free Products Market Size Report, 2022-2030. Retrieved from: https://www.grandviewresearch.com/industry-analysis/gluten-free-products-market

Green, P. H. R., & Jabri, B. (2003). Coeliac disease. The Lancet, 362(9381), 383-391. https://doi.org/10.1016/S0140-6736(03)14027-5

Gutiérrez, T. J. (2018). Plantain flours as potential raw materials for the development of gluten-free functional foods. Carbohydrate Polymers, 202, 265-279. https://doi.org/10.1016/j.carbpol.2018.08.121

Hamdani, A. M., Wani, I. A., & Bhat, N. A. (2020). Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya. Food Bioscience, 35, 100541. https://doi.org/10.1016/j.fbio.2020.100541

Han, J., Janz, J. A. M., & Gerlat, M. (2010). Development of gluten-free cracker snacks using pulse flours and fractions. Food Research International, 43(2), 627-633. https://doi.org/10.1016/j.foodres.2009.07.015

Hausch, F., Shan, L., Santiago, N. A., Gray, G. M., & Khosla, C. (2002). Intestinal digestive resistance of immunodominant gliadin peptides. American Journal of Physiology - Gastrointestinal and Liver Physiology, 283(4), 996-1003. https://doi.org/10.1152/ajpgi.00136.2002

Horstmann, S. W., Lynch, K. M., & Arendt, E. K. (2017). Starch characteristics linked to gluten-free products. Foods, 6(4), 29. https://doi.org/10.3390/foods6040029

Instituto de Tecnologia de Alimentos (ITAL) (2020). Biscoitos Industrializados: Nutrição e Indulgência na Cultura Alimentar. BB Editora.

Jan, K. N., Panesar, P. S., & Singh, S. (2018). Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour. LWT, 93, 573-582. https://doi.org/10.1016/j.lwt.2018.04.013

Jnawali, P., Kumar, V., & Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5(4), 169-176. https://doi.org/10.1016/j.fshw.2016.09.003

Kan, L., Nie, S., Hu, J., Wang, S., Cui, S. W., Li, Y., Xu, S., Wu, Y., Wang, J., Bai, Z., & Xie, M. (2017). Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars. Food and Chemical Toxicology, 108(Part b), 467-477. https://doi.org/10.1016/J.FCT.2016.09.007

Kaur, M., Sandhu, K. S., Arora, A. P., & Sharma, A. (2015). Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties. LWT - Food Science and Technology, 62(1 Part 2), 628-632. https://doi.org/10.1016/j.lwt.2014.02.039

Lu, H., Guo, L., Zhang, L., Xie, C., Li, W., Gu, B., & Li, K. (2020). Study on quality characteristics of cassava flour and cassava flour short biscuits. Food Science & Nutrition, 8(1), 521-533. https://doi.org/10.1002/fsn3.1334

Maghaydah, S., Abdul-Hussain, S., Ajo, R., Obeidat, B., & Tawalbeh, Y. (2013). Enhancing the nutritional value of gluten-free cookies with inulin. Advance Journal of Food Science and Technology, 7, 866-870. https://doi.org/10.19026/ajfst.5.3174

Mancebo, C. M., Rodriguez, P., & Gómez, M. (2016). Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. LWT - Food Science and Technology, 67, 127-132. https://doi.org/10.1016/j.lwt.2015.11.045

Marcelino, J. S., & Marcelino, M. S. (2012). Fabricação de bolachas e biscoitos [Dossiê Técnico]. Serviço Brasileiro de Respostas Técnicas, Instituto de Tecnologia do Paraná.

Markets and Markets (2021). Gluten-Free Products Markets. Retrieved from: https://www.marketsandmarkets.com/Market-Reports/gluten-free-products-market-738.html?gclid=Cj0KCQiA0fr_BRDaARIsAABw4Eud0vzKGIS4Rp3xVxtLWf_2qi_cHzxIyedNmtLwKycItLjXCZ-oPbkaAmSzEALw_wcB

Mert, S., Sahin, S., & Sumnu, G. (2015). Development of gluten-free wafer sheet formulations. LWT, 63(2), 1121-1127. https://doi.org/10.1016/j.lwt.2015.04.035

Mir, S. A., Bosco, S. J. D., Shah, M. A., Santhalakshmy, S., & Mir, M. M. (2017). Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agricultural Sciences, 16(1), 25-32. https://doi.org/10.1016/j.jssas.2015.01.001

Molinari, R., Costantini, L., Timperio, A. M., Lelli, V., Bonafaccia, F., Bonafaccia, G., & Merendino, N. (2018). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 80, 37-43. https://doi.org/10.1016/j.jcs.2017.11.011

Nammakuna, N., Barringer, S. A., & Ratanatriwong, P. (2016). The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers. Food Science and Nutrition, 4(2), 143-155. https://doi.org/10.1002/fsn3.266

Naseer, B., Naik, H. R., Hussain, S. Z., Zargar, I., Beenish, Bhat, T. A., & Nazir, N. (2021). Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies. LWT, 141, 110885. https://doi.org/10.1016/j.lwt.2021.110885

Okpala, L., Okoli, E., & Udensi, E. (2013). Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Science & Nutrition, 1(1), 8-14. https://doi.org/10.1002/fsn3.2

Paciulli, M., Rinaldi, M., Cavazza, A., Ganino, T., Rodolfi, M., Chiancone, B., & Chiavaro, E. (2018). Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT, 98, 451-457. https://doi.org/10.1016/j.lwt.2018.09.002

Paesani, C., Bravo-Núñez, Á., & Gómez, M. (2020). Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies. LWT, 132, 109931. https://doi.org/10.1016/j.lwt.2020.109931

Polakof, S., Díaz-Rubio, M. E., Dardevet, D., Martin, J. F., Pujos-Guillot, E., Scalbert, A., Sebedio, J. L., Mazur, A., & Comte, B. (2013). Resistant starch intake partly restores metabolic and inflammatory alterations in the liver of high-fat-diet-fed rats. Journal of Nutritional Biochemistry, 24(11), 1920-1930. https://doi.org/10.1016/j.jnutbio.2013.05.008

Radočaj, O., Dimić, E., & Tsao, R. (2014). Effects of Hemp (Cannabis sativa L.) Seed Oil Press-Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten-Free Crackers. Journal of Food Science, 79(3), C318-C325. https://doi.org/10.1111/1750-3841.12370

Rajput, M. S., Chauhan, A., & Makharia, G. K. (2022). Epidemiology and clinical features of celiac disease in adults. Coeliac Disease and Gluten-Related Disorders, 1-23. https://doi.org/10.1016/B978-0-12-821571-5.00012-X

Rashmi, S., & Urroj, A. (2003). Effect of processing on nutritionally important starch fractions in rice varieties. International Journal of Food Sciences and Nutrition, 54(1), 27-36. https://doi.org/10.1080/096374803/61976

Rosell, C. M., & Marco, C. (2008). Rice. Gluten-Free Cereal Products and Beverages, 81-III. https://doi.org/10.1016/B978-012373739-7.50006-X

Sandhu, K. S., & Lim, S. T. (2008). Digestibility of legume starches as influenced by their physical and structural properties. Carbohydrate Polymers, 71(2), 245-252. https://doi.org/10.1016/J.CARBPOL.2007.05.036

Sarabhai, S., & Prabhasankar, P. (2015). Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT, 63(2), 1301-1308. https://doi.org/10.1016/j.lwt.2015.03.111

Šarić, B., Dapčević-Hadnađev, T., Hadnađev, M., Sakač, M., Mandić, A., Mišan, A., & Škrobot, D. (2019). Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. Journal of Texture Studies, 50(2), 124-130. https://doi.org/10.1111/jtxs.12374

Schmiele, M., Sampaio, U. M., & Pedrosa Silva Clerici, M. T. (2019). Basic Principles: Composition and Properties of Starch. Starches for Food Application: Chemical, Technological and Health Properties, 1-22. https://doi.org/10.1016/B978-0-12-809440-2.00001-0

Sedej, I., Sakač, M., Mandić, A., Mišan, A., Pestorić, M., Šimurina, O., & Čanadanović-Brunet, J. (2011). Quality assessment of gluten-free crackers based on buckwheat flour. LWT - Food Science and Technology, 44(3), 694-699. https://doi.org/10.1016/j.lwt.2010.11.010

Serna-Saldivar, S. O., & Carrillo, E. P. (2018). Food uses of whole corn and dry-milled fractions. Corn: Chemistry and Technology (3rd ed). Elsevier. https://doi.org/10.1016/B978-0-12-811971-6.00016-4

Silva, D. W., Bolini, H. M. A., & Clerici, M. T. P. S. (2021). Gluten-free rice & bean biscuit: characterization of a new food product. Heliyon, 7(1), e05956. https://doi.org/10.1016/j.heliyon.2021.e05956

Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: a review. Trends in Food Science and Technology, 21(4), 168-180. https://doi.org/10.1016/j.tifs.2009.12.001

Singh, P., Arora, A., Strand, T. A., Leffler, D. A., Catassi, C., Green, P. H., Kelly, C. P., Ahuja, V., & Makharia, G. K. (2018). Global Prevalence of Celiac Disease: Systematic Review and Meta-analysis. Clinical Gastroenterology and Hepatology, 16(6), 823-836.e2. https://doi.org/10.1016/J.CGH.2017.06.037

Spiller, G. A., Amen, R. J., & Kritchevsky, D. (2001). Dietary fiber in human nutrition. In C R C Critical Reviews in Food Science and Nutrition, 7(1), 39-70. https://doi.org/10.1080/10408397509527201

Stantiall, S. E., & Serventi, L. (2018). Nutritional and sensory challenges of gluten-free bakery products: a review. International Journal of Food Sciences and Nutrition, 69(4), 427-436. https://doi.org/10.1080/09637486.2017.1378626

Sulieman, A. A., Zhu, K. X., Peng, W., Hassan, H. A., Obadi, M., Siddeeg, A., & Zhou, H. M. (2019). Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. Food Chemistry, 271, 193-203. https://doi.org/10.1016/j.foodchem.2018.07.189

Torbica, A., Hadnadev, M., & Dapčević Hadnadev, T. (2012). Rice and buckwheat flour characterisation and its relation to cookie quality. Food Research International, 48(1), 277-283. https://doi.org/10.1016/j.foodres.2012.05.001

U.S. Food and Drug Administration (2022a). High-Intensity Sweeteners. FDA. Retrieved from https://www.fda.gov/food/food-additives-petitions/high-intensity-sweeteners

U.S. Food and Drug Administration (2022b). “Gluten-Free” Means What It Says. FDA. Retrieved from: https://www.fda.gov/consumers/consumer-updates/gluten-free-means-what-it-says

Valitutti, F., Iorfida, D., Anania, C., Maria Trovato, C., Montuori, M., Cucchiara, S., & Catassi, C. (2017). Cereal Consumption among Subjects with Celiac Disease: A Snapshot for Nutritional Considerations. Nutrients, 9(4), 396. https://doi.org/10.3390/nu9040396

Worosz, M. R., & Wilson, N. L. W. (2012). A cautionary tale of purity, labeling and product literacy in the gluten-free market. Journal of Consumer Affairs, 46(2), 288-318. https://doi.org/10.1111/j.1745-6606.2012.01230.x

Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science and Technology, 103, 200-213. https://doi.org/10.1016/j.tifs.2020.07.017

Downloads

Published

2023-09-14

How to Cite

MELO, B. G. de, TAGLIAPIETRA, B. L., & CLERICI, M. T. P. S. (2023). Evolution of the technological, sensory, and nutritional quality of gluten-free cookies: a critical review. Food Science and Technology, 43. https://doi.org/10.5327/fst.75822

Issue

Section

Literature Review