Development and Acceptability of Gluten-Free Madeleine
2016
Alves, Emilaura | Giaretta, Andréia Gonçalves | Oliveira, Graziella Lemos de | Parisenti, Jane | da Silva, Ana Claudia Lorenzi
The objective of this study was to develop gluten-free madeleine with classic organoleptic features as well as nutritional and sensory quality. In its formulation, the madeleine wheat flour was replaced by almond flour, rice flour, and xanthan gum. Proper ingredient and preparation technique choices has enabled the improvement of a product with acceptability rates over 90% among celiac and non-celiac tasters. In addition, it has lower calorie and lipid values as well as larger fiber content, significantly improving the nutritional product value when compared to those available in the market.
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