Abstract:
The increasing demand for functional foods has prompted a growing supply of such products in the market. However, the utilization of oat flour in mass consumer goods, particularly snack products like crackers, remains relatively underdeveloped. Crackers are popular snack items that typically contain a significant amount of fat, up to 30% (w/w). Oats, known for their gluten-free characteristics, present a potential solution for celiac disease patients' dietary needs. However, the absence of gluten proteins in oats poses a technological challenge in producing high-quality gluten-free products, as the dough lacks structure-forming properties. Previous studies have explored the incorporation of oat flour into gluten-free bread formulations. Unlike bread, crackers require only minimal development of the gluten network to achieve cohesiveness without excessive elasticity. This study aimed to formulate gluten-free crackers using refined and wholegrain oat flour, ensuring acceptable taste and appearance. The chemical, antioxidant, and sensory properties of these oat-based crackers were compared to those made from wheat flours. All samples exhibited a cohesive texture, and the presence of flavonoids in both types of oat crackers added to their functional characteristics. The sensory evaluation indicated that oat flours can be used in gluten-free cracker formulations without negatively impacting the sensory attributes. Introducing buckwheat crackers to the market would expand the range of functional bakery products available, particularly for individuals with celiac disease.
Page(s):
228-228
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
functional bakery products
,
oat flour
,
celiac disease patients
,
dietary needs