Research on Obtaining Organic Gluten-free Cookies with Amaranth Flour and Pumpkin Pulp
Nela Dragomir, Gratziela Victoria Bahaciu, Daniela Ianitchi, Nicoleta Defta, Violeta Alexandra Ion, Andreea Stan, Aurora Dobrin, Andrei Mot, Oana Crina Bujor Nenita
This study focuses on creating organic, gluten-free cookies made with amaranth flour and pumpkin pulp, targeting consumers with gluten intolerance or those seeking nutritious, allergen-free options. Amaranth, a pseudocereal rich in protein, was combined with organic pumpkin pulp, known for its high content of dietary fiber, vitamins, and minerals, making it an excellent ingredient for enhancing the nutritional value of gluten-free products. Three cookie variations were prepared using amaranth flour with fresh pumpkin pulp, baked pumpkin pulp, and without pumpkin pulp, to assess differences in nutritional quality, sensory properties, and consumer preference..
Sensory evaluations showed that cookies with pumpkin pulp, particularly fresh pulp, had superior taste and texture, providing a soft, moist feel that consumers favored. Additionally, pumpkin pulp improved the appearance, color, and aroma of the cookies, which scored well on consumer acceptability tests. Nutritional analysis revealed that cookies with pumpkin pulp contained higher levels of antioxidants, carotenoids, and polyphenols, particularly in the baked pulp variant. These bioactive compounds contribute to health benefits by supporting immune function and acting as natural antioxidants.
The study concluded that using amaranth flour and pumpkin pulp in gluten-free cookies offers a healthy, functional snack alternative. The addition of konjac flour improved the dough's texture and stability, addressing common challenges in gluten-free baking. Overall, the results support the potential of amaranth flour and pumpkin pulp to be viable, nutrient-dense substitutes in gluten-free food production, promoting diversity in gluten-free options and aligning with consumer demands for high-quality, health-promoting snacks.
Find more here https://animalsciencejournal.usamv.ro/pdf/2022/issue_2/Art57.pdf