Properties and Performance of Corn Starch/Bambara Groundnut Flour Blends in Gluten-free Cookies

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University of the Thai Chamber of Commerce. Journal Editorial Office
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Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2010
ISSN
0125-2437
Resource Type
Text::Journal::Journal article
Abstract
The composite blends of corn starch and bambara groundnut flour at the ratio of 9:1,8:2 and 7:3 (w/w) contained lower amounts of protein, moisture and ash than wheat flour, but higher carbohydrate and lipids (p<0.05). Increasing bambara groundnut flourin the blends increased water and oil absorption and also protein content, butdecreased gel capacity. Gluten-free cookies prepared from the blends had lowercutting force and density compared with wheat control cookies. When the ratio ofbambara groundnut flour was increased, the cookies decreased in L* and spread ratio.There were no significant differences (p>0.05) in sensory scores between the blendcookies (9:1) and control cookies.
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Journal
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University of the Thai Chamber of Commerce
Bibliographic Citation
Kamontip Ekthamasut (2010) Properties and Performance of Corn Starch/Bambara Groundnut Flour Blends in Gluten-free Cookies. University of the Thai Chamber of Commerce Journal Vol.30 No.4.
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